- Cold Holding Temperature (corrected on site) - 5 penalty points
The tuna salad, egg salad, deli meats, and cut melons is at an internal temperature of 45°F - 55°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other **Fly glue trap was above oven/food prep area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the back cooking area and breakfast area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets to the door to the reachin refrigerators located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. -seal is damaged at the corner (left reachin in the kitchen in the cooking line) -right door to the far right reachin refrigerator (deli meats)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and food prep areas are damaged. -mop sink area -food prep sink area -dishwashing area (holes) TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. -upstairs store room TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink and behind the dishmachine area are not fitted with coving or closed and sealed.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -kitchen and store room
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Regular | 11/05/2015 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken salad is in/on the reachin refrigerator at a temperature of 46°F - 51°F after cooling for since 7/22 at 2PM.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other **Fly glue trap was above clean equipment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device. 10°F off - calibrated with ice/water The reachin refrigerator in the back cooking area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets to the door to the reachin refrigerator and plastic food containers (dry storage) located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. -seal is damaged at the corner (left reachin in the kitchen in the cooking line) The can opener and holder located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Expired permit is posted.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flours and sugar are not marked with the common name of the food it contains.
- 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. *sanitizer too weak in one bucket
- Garbage and Refuse Disposal - GRP
Dried liquid waste on ground. One bag of trash at dumpster area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and food prep areas are damaged. -mop sink area -food prep sink area -dishwashing area (holes) TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the upstairs storage room are not installed or attached. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. -upstairs store room TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink and behind the dishmachine area are not fitted with coving or closed and sealed.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -kitchen and store room TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. -kitchen
- 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. -no water proof thermometer (with min/max) or thermal strips for dishmachine
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Regular | 07/23/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is at an internal temperature of 90°F - 98°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous sliced cheddar and swiss cheeses prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material. The door to the reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. -broken
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. -a few have not been registered with the city (online trainings) Your employee(s) have not attended required food handler training. -a couple are not avaliable
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. -employee restroom
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and food prep areas are damaged. -mop sink area -food prep sink area -dishwashing area (holes) TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the upstairs storage room are not installed or attached. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. -upstairs store room
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -kitchen and store room TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. -kitchen
- 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. -no water proof thermometer (with min/max) or thermal strips for dishmachine
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Black and Decker chest freezer
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Regular | 03/11/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheddar, tuna salad, sliced deli meats, roast beef, sliced tomatoes, and potato salad is in/on the reachin refrigerator at an internal temperature of 46°F - 50°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous beef and corned beef (10/29) prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. The pasta salad that is/are located in the reachin 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. Dishwasher did not wash hands after handling dirty dishes and before handling clean dishes.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment and by the back serving area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the back area of the kitchen did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel and the shelves in the back reachin refrigerator located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored oats are not marked with the common name of the food it contains.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and food prep areas are damaged. -mop sink area -food prep sink area TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the upstairs storage room are not installed or attached. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. -upstairs store room
- 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. -quaternary ammonia -no water proof thermometer (with min/max) or thermal strips for dishmachine
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Black and Decker chest freezer
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Regular | 11/10/2014 | 72 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cheese is/are stored in contact with or under the raw chicken.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the back server station.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The crock pot used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. TFER 229.164(i)(2) - Page 38. The frozen foods found on the floor is/are not stored in food storage areas.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Evidence of sponges being used.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and food prep areas are damaged.
- 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 | 07/17/2014 | 84 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces, observed at the walkin cooler area.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the cashier's area is not in proper working order to permit adequate handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items; obsevered sanitizer stored next boxes of fruits.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The buckets of flour and poppy seeds is/are not stored in food storage areas.
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Regular | 03/07/2014 | 90 |
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