- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese on the make ready table is held at 45°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Diced tomatoes are not dated in walk in cooler.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
Paper towels are not dispensed in a sanitary manner in the men's restroom.
- 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. Test scheduled in two weeks. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Protection - GRP (corrected on site)
Ice scoop stored with handle in contact with ice.
- 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 | 12/07/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Personal drink and food is stored over single use cups.
- 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 food preparation area. Middle hand sink does not have soap.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
There is no Certified Food Manager on duty. Only one manager is certified. .
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Regular | 08/17/2015 | 90 |
- Cold Holding Temperature - 5 penalty points
The shredded cheese on the prep line is held at 48°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The hot water in the restrooms is reaching only 80°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The cook failed to sanitize the cooking pan after washing it.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The stem thermometers are being stored in standing water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Some employees have copies of cards which is not acceptable proof of attendance,
- 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.
- Single-service/Single-use Articles - GRP
Food boats at prep line are stored incorrectly.
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Regular | 04/08/2015 | 80 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Food worker failed to wash hands prior to putting on gloves. Another food worker failed to wash his hands for twenty seconds in the rest room.
- 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 and ladies restroom.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the food preparation area.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Less than half of employees have Fort Worth Food Handler cards or any food safety training.
- 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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Regular | 12/03/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheese on the prep table is at a temperature of 47°F.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The product in the reheating steam table is at 90°F. Water temperature os 110°F. Product has been there approximately 15 minutes. Table is not turned on.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Personal items of open food and drink bottles are stored on the top shelf in the walk in cooler.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Several online food handler certificates have not be transferred to the Fort Worth Food Handler card.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Trash cans in toilet stalls are not covered.
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Regular | 08/11/2014 | 80 |
| No violation noted during this evaluation. | New Facility | 04/09/2014 | 100 |
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