- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- 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.
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
Corrective action: The all ready to eat foods must not be stored in contact with or under the eggs, raw in-shells. Corrections must be made immediately.
- 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).
The all ready to eat foods that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The all ready to eat foods that is located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- 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 hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the 3-compartment sink area. Corrections must be made immediately.
- 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.
Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of cleaning products must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
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Regular Inspection | 11/04/2010 | 86 |
- 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.
- 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.
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Change of Ownership Inspection | 09/02/2010 | 100 |
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 7 days.
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
The facility does not have a dumpster or garbage disposal receptacle on site.
Corrective action: You must provide a dumpster or other garbage disposal receptacle for the food establishment within 30 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).
The prepared vegetables that is located in the food establishment has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The prepared vegetables/all ready to eat foods that is located in the food establishment that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (repeated violation)
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 cutting station (knives, tongs, cutting boards) located in the kitchen has/have adhering food or food particles.
Corrective action: The cutting station (knives, tongs, cutting boards) located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made 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.
Your employee's Food Handler Card(s) are not displayed or available.
Corrective action: Food handler cards for All employees must be available for the inspector immediately upon request or displayed. Corrections must be made within 5 days.
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Follow-up Inspection | 06/18/2010 | 90 |
- COMMENT:
Observed scented bleach used for warewashing.
Corrective action: Must provide regular, unscented bleach for warewashing within 24 hours.
- 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 raw fish is at an internal temperature of 55 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the raw fish to 41 °F or below. Corrections must be made immediately.
- 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 cooked chickens is/are at an internal temperature of 110 degrees F. (sitting on the side of the grill)
Corrective action: Discard the cooked chickens with an internal temperature of 110 degrees F and has not been maintained at 135 °F or above for more that four hours. Corrections must be made immediately.
- Proper/Adequate Handwashing
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. Waitress was observed bussing table/handling dirty dishware then serving chips, drinks and food as well as handling clean utensils.
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
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 limes to go in drinks 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 limes to go in drinks with their bare hands. Corrections must be made immediately.
- 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).
All ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The cooked food product(s) that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by. Observed cooked, shredded chicken in the refrigerator with the date that the chicken was frozen.
Corrective action: All ready to eat foods that is located in the reachin freezer that has been frozen must be marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The cooked food product(s)/all ready to eat foods that is located in the reachin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by. Be sure to mark the date on the food product when the food product is taken out of the freezer and held in the refrigerator.
- 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 hand drying provisions were available at the handwash facilities in the food service/dispensing area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food service/dispensing area. 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 kitchen.
Corrective action: Flies must be controlled and prevented access in or around the kitchen. Corrections must be made within 7 days.
- 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 medicine is present in the kitchen and is not needed for food service operations. Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: The medicine that is present in the kitchen and is not needed for food service operations must be discarded or removed to a safe storage area. Corrections must be made immediately. All containers of cleaning products must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 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.
Your employee's City of Fort Worth Food Manager's Certificate is not displayed.
Corrective action: Your employee's City of Fort Worth Food Manager's Certificate for manager must be available for the inspector immediately upon request or displayed. Corrections must be made within 14 days. Make sure that you get duplicate cards for employees that work at multiple locations.
- 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 tongs, cutting boards, shelves in the refrigerators located in the kitchen has/have adhering food or food particles.
Corrective action: The tongs, cutting boards, shelves in the refrigerators located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
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Regular Inspection | 06/08/2010 | 63 |
- COMMENT:
NO FOOD SERVICE TAKING PLACE AT THE TIME OF INSPECTION. REVIEWING CHANGES MADE TO THE FOOD SERVICE LINE. VERIFYING SANITARY CONDITIONS POST CLOSURE DUE TO ROOF REPAIRS. THE FOOD ESTABLISHMENT MAY REOPEN AT THIS TIME. NO VIOLATIONS OBSERVED.
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Follow-up Inspection | 02/10/2010 | 100 |
- COMMENT:
NO FOOD SERVICE TAKING PLACE AT THE TIME OF INSPECTION. FACILITY IS CLOSED TEMPORARILY FOR REPAIRS TO THE ROOF AND COSMETIC REMODELING.
Corrective action: PLEASE CONTACT YOUR INSPECTOR 5-7 DAYS BEFORE YOU ARE READY TO REOPEN FOR AN INSPECTION.
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Regular Inspection | 01/15/2010 | 100 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 21 days.
- 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 MIXERS does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only MIXERS that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 30 days.
- Proper Cooling of Cooked/Prepared Foods
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The rice is in/on the stove at a temperature of 110 DEGREES F after cooling for AN UNDETERMINED AMOUNT OF TIME.
Corrective action: Rapidly reheat the rice to 165 °F. Then quickly cool the product using one or more of the following methods of cooling: # Place the food in a shallow pan, # Separate the food into smaller or thinner portions, # Use rapid cooling equipment, # Stir the food in a container placed in an ice water bath, # Use containers that facilitate heat transfer, # Only partially cover product if protected from overhead contamination. Corrections must be made immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (repeated violation) (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
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The cook must confine drinking to a designated break area. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation)
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).
The POTENTIALLY HAZARDOUS FOOD PRODUCTS that ARE located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The POTENTIALLY HAZARDOUS FOOD PRODUCTS/all ready to eat foods that ARE located in the reachin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- 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 hand drying provisions were available at the handwash facilities in the food service/dispensing area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food service/dispensing area. Corrections must be made immediately.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (repeated violation)
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 MICROWAVE AND COUNTERS located in the kitchen has/have adhering food or food particles. The ice machine located in the kitchen is/are not properly sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
Corrective action: The MICROWAVE AND COUNTERS located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The ice machine located in the kitchen must be properly sanitized. Corrections must be made immediately. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately.
- Food Establishment Permit/Food Handler Card (repeated violation)
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 employee's Food Handler Card(s) are not displayed or available.
Corrective action: Food handler cards for employee must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 DAYS.
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Regular Inspection | 09/14/2009 | 78 |
- Congratulations - No Health Violations Identified
CONGRATULATIONS to you and your employees.
No health violations were identified during today's health inspection. Thank you for doing your part to make dining out in Fort Worth a safe and enjoyable experience.
Corrective action: Keep up the good work!!
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Regular Inspection | 09/14/2009 | 100 |
- Lighting - GRP (repeated violation)
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 2 days. The light intensity shall be at least 10 foot candles at 30 inches above the floor in walk-in refrigerator units and dry food storage area and in other areas and rooms during periods of cleaning. Corrections must be made within 2 days.
- COMMENT:
Only persons working for the restaurant are permitted in the kitchen area. Children must not be present in the food prep or cooking areas.
- 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 rice is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 140 °F or above.
Corrective action: Rapidly reheat rice to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately. You may use time as the public health control as long as the time is in written documentation form and the food left after 4 hours is discarded.
- 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
There is evidence that employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The employee must confine eating to a designated break area. Corrections must be made immediately.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The moldy limes, dented canned good and the bread that was in an open bag under a bloody paper towel is/are unsound and should not be sold, served or consumed.
Corrective action: The moldy limes, dented canned good and the bread that was in an open bag under a bloody paper towel must be sound to be sold, served or consumed. Corrections must be made immediately.
- 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).
The ready to eat foods that is located in the kitchen that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The potentially hazardous food item(s) that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The ready to eat foods that is located in the kitchen that has been frozen must be marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The potentially hazardous food item(s)/all ready to eat foods that is located in the reachin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Sewage/Wastewater Disposal System, Proper Disposal
TFER 229.166(g)(2) & (4); (i)(5) & (j) - (k) - Pages 92 & 94-95 A plumbing system shall be maintained in good repair. At least one toilet and not fewer than the number of toilets required by law shall be provided. If authorized, urinals may be substituted for toilets as specified by law. The plumbing system shall be installed to preclude the backflow of a solid, liquid or gas contaminant into the water supply system. Grease traps/interceptors shall be maintained according to City Ordinance. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is constructed, maintained and operated according to law.
Wastewater is leaking/flowing from under the 3-compartment sink area.
Corrective action: The 3-compartment sink area must be repaired and cleaned to relieve the spillage of wastewater. Corrections must be made immediately.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (6 violations) (repeated violation)
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 cutting boards, utensils, food counters, shelves of the refrigerators and ice machine located in the food establishment has/have adhering foreign material.
Corrective action: The cutting boards, utensils, food counters, shelves of the refrigerators and ice machine located in the food establishment must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
- Food Establishment Permit/Food Handler Card (repeated violation)
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 employee's Food Handler Cards are expired.
Corrective action: cooks must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days.
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Regular Inspection | 05/26/2009 | 74 |
- 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.
There is a bag of chopped peppers on top of raw meat.
Corrective action: Do not store ready to eat food in contact with raw meats. Corrections must be made immediately.
- Handwash Facilities with Soap & Towels (corrected on site)
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 hand drying provisions were available at the handwash facilities in the kitchen.
Corrective action: Hand drying provisions must be available at the handwash facilities in the kitchen. 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.
Containers of soap and medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of soap and medicine must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
- 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.
The chest/coffin freezer located in the kitchen has/have adhering food or food particles. Cups are stored in the salsa and being used as scoops. A plastic cup is being stored in the ice and being used as a scoop.
Corrective action: The chest/coffin freezer located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately. Use scoops or spoons with handles for use as scoops.
- 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.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
- Lighting - GRP
Lighting - Protection and adequacy.
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Regular Inspection | 01/05/2009 | 84 |
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