Tastebuds, 7674 Mccart Ave, Fort Worth, TX - Restaurant inspection findings and violations

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Business Info

Restaurant: TASTEBUDS
Address: 7674 Mccart Ave, Fort Worth, TX 76133-7803
County: Tarrant
Type: Restaurant
Phone: 817-361-5500
Smoking: Non-Smoking Facility
Total inspections: 3
Last inspection: 07/13/2010
Score
78

Restaurant representatives - add corrected or new information about Tastebuds, 7674 Mccart Ave, Fort Worth, TX »

Inspection findings

Inspection Type

Date

Score

  • 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.
    Rubber Maid and Tupperware containers are being used.
    Corrective action: Obtain commercial grade food storage containers within 14 days. Discard all non commercial food storage containers.
  • Dead Pest Removal - GRP
    Dead Pest Removal - Dead pests in facility.
    TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the hallway of the establishment.
    Corrective action: Dead or trapped birds, insects, rodents and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Corrections must be made within 3 days.
  • Single-service/Single-use Articles - GRP
    Single-service/Single-use Articles - Use and storage.
    Foil pans stored incorrectly.
    Corrective action: Store pans upside down. Correct immediately.
  • Cold Hold (41 °F)
    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.
    Banana pudding and dressings are held at 50°F in two door reach in freezer in prep area.
    Corrective action: Discard food. Have unit repaired within 48 hours. Do not use until repaired.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
    TFER 229.163(e), (f), (g), (h), (i), (j) & (k) - Pages 21-26 Except as specified, food handlers shall not eat, drink or use any form of tobacco except in designated areas; shall not work with exposed food, clean equipment, utensils and linens or unwrapped single service when experiencing discharges from the eyes, nose or mouth; shall wear hair restraints; and may not care for or handle animals
    Employee filled coffee pot with water from hand sink.
    Corrective action: Hand sinks are to be used only for hand washing. Use food prep sink to obtain water for consumption.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control)
    TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
    Old dates are being left on new product. Obvious fresh product dated one month ago. Prepared sandwiches and sliced cheese not dated. Thawed pre-cooked chicken breasts not dated.
    Corrective action: Date all potentially hazardous food for 7 days. Date thawed potentially hazardous food when thawing for 7 days. Date open packages of cheese and deli meats for 7 Date marking must be accurate or citation will be issued.
  • 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.
    Two door reach in refrigerator does not have a thermometer.
    Corrective action: Place thermometer in unit within 7 days.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site)
    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.
    Canned milk left in opened metallic can.
    Corrective action: Milk must be transferred to an approved container. Correct immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Some employees have state approved cards but have not obtained Fort Worth Food Handler cards.
    Corrective action: Obtain Fort Worth Food Handler cards by presenting state card with $12 to Consumer Health Division 818 Missouri Ave.
Regular Inspection07/13/201078
  • Food Protection - GRP
    Food Protection - Storage, display and self-service.
    TFER 229.164(i)(2) - Page 38. Canned goods are stored on floor infood storage areas.
    Corrective action: Canned goods must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately.
  • 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.
    Turkey and cheeses on prep table are held ate 48°F. Commercially prepared salad dressing in 2 door cooler held at 58°F.
    Corrective action: Rapidly chill turkey and cheeses. Turn down unit to hold to 41°F. Rapidly chill dressing to 41°F. Turn down unit to 41°F.
  • 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.
    Cook handled lettuce and tomato with bare hands.
    Corrective action: Cook must use gloves when handling ready to eat food.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control)
    TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
    Cooked beef and chicken in walk in refrigerator are undated.
    Corrective action: Date all PHFs for 7 day discard.
  • 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.
    Your employee's Fort Worth Food Manager's Certificate is not available.
    Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days.
Regular Inspection10/13/200984
  • 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.
    Ham in prep table at 45°F. Raw seafood in walk in held at 38°F.
    Corrective action: Hold ham at 41°F or less. Table was on defrost. OK on second check. Raw seafood must be held at or below 34°F.
  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    Chicken stored in contact with pork.
    Corrective action: Store pork in a manner that prevents cross-contamination.
  • Handwash Facilities Adequate & Access (corrected on site)
    TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
    The handwashing sink in the food preparation area is used for purposes other than handwashing. Scoop in hand sink.
    Corrective action: The handwashing sink in the food preparation area must not be used for purposes other than handwashing. Corrections must be made immediately.
  • Toxic Items Properly Labeled/Stored/Used (corrected on site)
    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.
    Bleach stored with food items.
    Corrective action: Re-locate bleach to a non food area.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your manager(s) have not attended required Food Managers training.
    Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 30 days. After obtaining certification present certification and $15 to obtain Fort Worth Food Manager card.
  • Single-service/Single-use Articles - GRP
    Single-service/Single-use Articles - Use and storage.
    Single use containers being re-used.
    Corrective action: Throw away single use containers. Use only approved food containers.
Regular Inspection02/12/200982

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