- 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 sour cream 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 sour cream/ 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.
- 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 2 days.
- 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 7 days.
- 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) have not attended required annual food handler training.
Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. 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 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
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Regular Inspection | 09/28/2010 | 87 |
- Equipment Adequate to Maintain Product Temperature
TFER 229.165(g)(1) - Page 69 Equipment for heating and cooling food and for holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified in para TFER 229.164.
The reachin refrigerator is not holding cold beef product at 55 to 59 degrees F.
Corrective action: The reachin refrigerator must hold cold beef product at 55 to 59 degrees F. Corrections must be made immediately.
- 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 restroom.
Corrective action: Hand drying provisions must be available at the handwash facilities in the restroom. Corrections must be made immediately.
- 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.
The chest/coffin freezer in the kitchen did not have a readily available and visible thermometer.
Corrective action: The chest/coffin freezer in the kitchen must have a readily available and visible thermometer. Corrections must be made within 2 days.
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Regular Inspection | 05/27/2010 | 91 |
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
Corrective action: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt or other materials. Filters will be removed and cleaned frequently to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens or single-service and single-use articles. Corrections must be made within 1 day.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces 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 2 days. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 14 days. 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 2 days.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
The canned goods are dusty.
Corrective action: You must wipe the dusty canned goods. Correct immediately.
- 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.
The vegeatbles are stored in contact with or under the raw eggs. The tomatoes are stored in contact with or under the raw beef.
Corrective action: The vegeatbles must not be stored in contact with or under the raw eggs. Corrections must be made immediately. The tomatoes must not be stored in contact with or under the raw beef. 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.
Employee is not a trained food manager.
Corrective action: You must take a food manager class and be certified. Correct immediately.
- 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 ice machine, 3 compartment sink, freezers and cutting boards located in the kitchen have adhering foreign material.
Corrective action: The ice machine, 3 compartment sink, freezers and cutting boards located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 1 day.
- 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 food service workers must be available for the inspector immediately upon request or displayed. Corrections must be made within 24 hours.
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Regular Inspection | 01/15/2010 | 84 |
- Thawing - GRP
Thawing - Procedures followed.
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
Corrective action: meat shall be thawed (1) under refrigeration that maintains the food at a temperature of 41 °F; (2) completely submerged in running water as prescribed; (3) or as part of a cooking process if the food is frozen. 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 cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the kitchen.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- 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.
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator in the kitchen must have a readily available and visible thermometer. Corrections must be made within 3 days.
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Regular Inspection | 08/31/2009 | 94 |
- 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 beef stored over vegetables and fruit.
Corrective action: * In the coolers store cooked and ready to eat foods above raw meats or on separate shelving units. Meats shall be stored top to bottom in the following manner; fish and seafood, beef, pork, and then chicken and eggs on bottom.
- 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 cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the food preparation area.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the food preparation area. Corrections must be made immediately.
- Proper/Adequate Handwashing (corrected on site)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
Employee handled raw hamburger meat and did not wash hands.
Corrective action: Speak to employees about the proper ways to wash their hands. In hand sinks only, for 20 seconds, warm to hot water lots of soap, rinse w/ warm to hot water, paper towel or blower dry. Then place gloves on, or hand sanitizer, or use utensils. Several reasons you use warm/hot water while washing your hands. 1.Helps soap lather better, to remove dirt, residue, and bacteria on the hands. 2.Loosens the oils on your hands, to allow the above to be rinsed away easier
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
Corrective action: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt or other materials. Filters will be removed and cleaned frequently to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens or single-service and single-use articles. Corrections must be made within 7 days.
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Regular Inspection | 02/26/2009 | 89 |
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