Address: 7674 Mccart Ave, Fort Worth, TX 76133
Total inspections: 3
Last inspection: 10/22/2015
Cold Holding Temperature (corrected on site) - 5 penalty points The sausage and the grilled chicken are held at 52°F and 56°F respectively in the prep table for an unknown length of time.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points Container of dirty rice is beyond the 7 day discard date. Opened package of hot dogs are not dated for 7 days. Frozen corn that has been thawed is not dated.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points Coffee filled mug stored on prep surface. Pan placed in hand sink outside of rear prep area.
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 Single use containers are being re-used. Sour cream containers
National Sanitation Foundation Approved Equipment - GRP Fort Worth Ordinance 12553, Section 16-122 (a). The food storage containers (Tupperware type) does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Cold Holding Temperature (corrected on site) - 5 penalty points The cheese and ham in the prep table are held at 50°F. Unit is frozen up.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The re-wrapped sliced cheese in the walk in cooler is not dated.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the employees' restroom.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points Food is stored in containers that do not meet requirements of food storage containers.
Single-service/Single-use Articles - GRP TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Foil pans and plastic lids are not stored to protect their food contact surface.
Cold Holding Temperature (corrected on site) - 5 penalty points Turkey held at 48°F.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points Turkey, ham and sliced cheese are not dated for 4 days. Product held in a prep table holding at 45°F. Rewrapped cheese in walk in cooler is not date marked.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points Spoon being stored improperly in food container(slaw). Non commercial containers being used to store food.
Food Establishment Permit/Food Handler Card - 3 penalty points On line cards have not been transferred to Fort Worth Food Handler cards.