- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice cheese and slice tomatoes is at an internal temperature of 50-54°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The containers of chili and cheese on the steam table that is turned off are at a temperature of 70 to 74 degrees F and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The deli meats that are located in the refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The manager 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 (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The spice containers and cans located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee has not attended required food handler training.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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.
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Follow-up | 08/21/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hot dog weiners are in the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The bacon is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The hot dog weiners are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker is handling lettuce with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The deli meats that are located in the refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Washing hands in the three compartment sink.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at any of the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities at any of the sinks.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the food service/dispensing area has adhering food or food particles. The cutting board located in the food prep area is not properly sanitized. The cutting board located in the food prep sink area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven located in the kitchen has adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee has not attended required food handler training.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Meat is being stored in reused containers.
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Regular | 08/19/2015 | 64 |
- Cold Holding Temperature - 5 penalty points
The slice cheese and slice tomatoes is at an internal temperature of 53 °F and 45 °F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed an open cup of coffee in the prep-table.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the food establishment has/have adhering foreign material.
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Regular | 09/30/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken is in the prep cooler at an internal temperature of 45 -48°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The plastic ware are stored in a container which is dirty and has a roach.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda machine, ice machine, prep sink and storage container located in the kitchen have adhering foreign material. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
Canned goods are dusty.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw chicken is being thawed improperly.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Hand sinks are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty hand sink in the kitchen is not maintained in good repair.
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Regular | 02/19/2014 | 81 |
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