- Proper/Adequate Handwashing
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
Cook is not washing hands before putting gloves on. Cook is not washing hands after using the cash register.
Corrective action: Cook must wash hands before putting on new gloves. Cook must wash hands after using the cash register.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other)
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
Cook is washing hands in 3 compartment warewashing sink.
Corrective action: Employees may only use handwash sink for handwashing.
- Proper Handling of Ready-To-Eat Foods
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 is not switching gloves. Cook is reusing gloves that are taken off.
Corrective action: Cook must use a new set of gloves after taking them off. Cook must also wash hands before using a new pair of gloves.
- Cross-Contamination of Raw/Cooked Foods/Other
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.
Raw sausage is being stored above ready to eat foods.
Corrective action: Store raw foods below cooked or ready to eat foods.
- 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 food stored in reach in refrigerator is not date marked.
Corrective action: All cooked or prepared food that will be stored in the refrigerator for more than 24 hours shall be date marked.
- 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.
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.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 21 days. Obtain a Certified Food Manager Certificate. Person in charge and onsite must have a Fort Worth Food Manager Certificate. Corrections must be made or a citation will be issued.
- 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.
Single use containers from prepackaged food are being reused for food storage.
Corrective action: Discard all single use containers that are being reused for food storage.
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Regular Inspection | 09/27/2010 | 74 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The cook's hair must be restrained while preparing/handling food or contacting clean food contact surfaces. Corrections must be made 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.
The cheese is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool thecheese to 41 °F or below. Corrections must be made immediately.
- 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.
The ground beef' is in/on the counter at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
Corrective action: Rapidly reheat ground beef' to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately.
- 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.
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.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 21 days.
- 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.
Single use containers from prepackaged food are being reused for food storage.
Corrective action: Discard all single use containers that are being reused for food storage.
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Regular Inspection | 05/14/2010 | 84 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure
TFER 229.166(a)-(d) & (i)(5) - Pages 89-90 & 94. Drinking water shall be from an approved public water system. The source and system shall be of sufficient capacity to meet the water demands of the establishment. Hot and cold water under pressure shall be provided to all fixtures and equipment that require water with the exceptions that are listed in the Texas Food Establishment Rules (TFER 229.166(d)(2). Hot water generation and distribution systems shall be sufficient to meet peak hot water demands throughout the establishment.
Hot water is not available at food esablishment.
Corrective action: The hot water generation and distribution system must provide sufficiently heated water to meet the peak hot water demands throughout the food establishment. Corrections must be made immediately.
- CLOSURE NOTICE
You are hereby notified that you must take immediate action to close your food facility to the public until appropriate corrective actions are taken to safeguard the public from hazards detailed above in this report.
Serious health violations were identified during today's health inspection. You must close your food facility immediately to the public until appropriate corrective actions are completed.
Corrective action: Before the facility named in this report can reopen for food service operations to the public, the owner/operator must take immediate corrective action to correct identified hazards and request a reinspection by a Health Department Consumer Health Specialist. Due to the closure of the facility, the facility is required to pay a fee of $125 at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue, Room 154 before the facility will be scheduled for a re-inspection. The Consumer Health Specialist named at the bottom of this report will contact you to set up an appointment for a re-inspection after the payment is received. The closed facility must meet minimum standards before it can be re-opened.
- Proper/Adequate Handwashing
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
Hot water not used during handwashing.
Corrective action: Must use hot water when handwashing.
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Regular Inspection | 12/10/2009 | 92 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Bottled drinks under candy shelf are on the floor.
Corrective action: Keep food and drinks off the floor.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within 2 days.
- 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.
Raw beef stored over ready to eat foods in food prep cooler.
Corrective action: Store raw foods under ready to eat foods. Corrections must be made immediately.
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Regular Inspection | 07/30/2009 | 96 |
- 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.
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: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within 2 days.
- 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).
Container of beans in reach in refrigerator is not dated.
Corrective action: Date all ready to eat food and prepared food for 7 days. Correct immediately.
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Regular Inspection | 02/23/2009 | 93 |
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