- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The boxes of food in walkin freezer and refrigerator are not stored in food storage areas. Observed boxes of french fries stored on the floor in the walkin freezer and refrigerator.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Observed wiping cloths stored in a sanitizer solution that was at 0PPM.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Observed inadequate lighting in the walkin freezer.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Please provide chorine test strips for sanitizer buckets.
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Regular | 12/22/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the food service/dispensing area.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. Your employee's Food Manager's Training Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator located in the food preparation area has/have adhering condensation. The cracked lid located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted mixer. The ice machine located in the food preparation area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator(for held over chicken).
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Handle inside sugar.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Boxed single service articles on floor.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean outside compactor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage area between cabinetry and by refrigeration are not clean . Also, dirty dishes stacked on floor.
- Plumbing- GRP
Air break at food prep/warewash sink.
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Regular | 10/29/2015 | 81 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 11/20/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shake base is in/on the reachin refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Items improperly stored.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lid for sugar, gasket on salad reach in and handle to Icedream unit located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
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Regular | 04/28/2014 | 85 |
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