- Thawing - GRP (corrected on site)
Thawing - Procedures followed.
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
Corrective action: beef product shall be thawed (1) under refrigeration that maintains the food at a temperature of 41 °F; (2) completely submerged in running water as prescribed; (3) or as part of a cooking process if the food is frozen. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Cooked food below raw in freezer.
Corrective action: Store raw meat on lower shelving.
- COMMENT:
Heimlich poster is not bi-lingual. Breaker shut off warmer and equipment when microwave turned on.
Corrective action: Provide bi-lingual heimlich poster. Find out status on your food manager cards then register with City of Fort Worth upon receipt. Contact licensed electrician today to correct electrical issue.
- Cold Hold (41 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The potato salad is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. Brisket in sink thawing improperly at 50F on the surface.
Corrective action: Rapidly cool the potato salad to 41 °F or below. Corrections must be made immediately. Brisket was placed on pit.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The ribs is in/on the food warmer at a temperature of 122F-130F and is not being maintained at 135 °F or above.
Corrective action: Rapidly reheat ribs to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately. Use the microwave or other approved method to bring product up to 165F.
- Proper/Adequate Handwashing (corrected on site)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The food service worker did not follow procedures for proper handwashing. Need to ensure hands washed once items are picked up from the floor and any other times in which there is an interruption in food handling process.
Corrective action: The food service worker will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
- Proper Handling of Ready-To-Eat Foods (corrected on site)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
The food service worker are handling bread with their bare hands.
Corrective action: The food service worker must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling bread with their bare hands. Corrections must be made immediately.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Flies were observed in or around the food establishment.
Corrective action: Flies must be controlled and prevented access in or around the food establishment. Corrections must be made within 2 days. Provide professional pest control, eliminate leaking at AC unit where draining into bucket.
- Toxic Items Properly Labeled/Stored/Used
TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
The insecticide are present in the food establishment and are not needed for food service operations. Discontinue using insecticides intended for home treatments.
Corrective action: The insecticide that are present in the food establishment and are not needed for food service operations must be discarded or removed to a safe storage area. Corrections must be made immediately. Use only professional pest control.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The utensils(taped and/or split), cutting board-cracked, wooden knife holder located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area.
Corrective action: The utensils(taped and/or split), cutting board-cracked, wooden knife holder located in the food preparation area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Discontinue re-using foil pans and plastic containers in which brisket, butter, and other foods used and not designed for continual use.
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Regular Inspection | 09/24/2010 | 73 |
- Premises - GRP
Premises - Condition.
Tall grass and weeds on 3 sides of building. Also, lots of firewood directly on the ground.
Corrective action: Owner said he'd get someone within a few days to mow and weedeat. I asked owner to get firewood off of the ground at least 6" by next inspection.
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Dumpster on grass and soil.
Corrective action: Owner said dumpster driver misplaced dumpster. Asphalt driveway is only a few feet away.
- Premises - GRP
Premises - Condition.
Some trash on the ground and in full containers close to building.
Corrective action: Asked owner to pick up and properly discard trash around the outside of the building within 24 hours.
- Lighting - GRP
Lighting - Protection and adequacy.
Some end caps needed on kitchen light shields. Also, kitchen seems to have insufficient candlewatt of lighting.
Corrective action: Owner said he'd work on correcting both of these by next inspection.
- Hot Hold (135 °F)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
Sausages in warmer a little over 100 degrees F.
Corrective action: Asked Owner Mychar to properly heat up the sausages first to at least 165 degrees F while allowing the warmer to reach at least 140 degrees F.
- Handwash Facilities with Soap & Towels
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No soap at one hand sink.
Corrective action: Owner said he'd place soap in dispenser before opening.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Flies quite evident.
Corrective action: Asked owner to check with pest control service about better fly control techniques.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Owner took a ServSafe class 4-19-2010, but has not received his certificate. He showed me his receipt.
Corrective action: Owner and I discussed how to get his COFW FMC.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
One freezer had no thermometer.
Corrective action: Owner said he'd get one in this freezer within a few days.
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Regular Inspection | 07/22/2010 | 83 |
- Lighting - GRP
Lighting - Protection and adequacy.
- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
- National Sanitation Foundation Approved Equipment - GRP
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The food warmer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only food warmer that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 2 days.
- Handwash Facilities with Soap & Towels
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
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Change of Ownership Inspection | 05/07/2010 | 100 |
Restaurant representatives - add corrected or new information about Stop 6 Bar B Que, 4708 E Rosedale St, Fort Worth, TX »