- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Dumpster door open.
Corrective action: The Manager said he'll try to keep it closed.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
Floor in the walk-in dirty.
Corrective action: The Manager acknowledged it was dirty.
- COMMENT:
No hand sink in 3 compt. sink area.
Corrective action: Informed the Manager that if the store remodels, then another hand sink must be added here.
- COMMENT:
No drainboard on the 3 compt. sink.
Corrective action: Told the Manager this is a necessity and to consider how a drainboard can be added given such limited space.
- Single-service/Single-use Articles - GRP
Single-service/Single-use Articles - Use and storage.
Single-service articles stored in the restroom.
Corrective action: Asked the Manager to find another location to store these items.
- 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.
Unlabeled spray bottle near the front hand sink.
Corrective action: The Manager said he'll get it labeled ASAP.
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Regular Inspection | 10/14/2010 | 97 |
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Dumpster door open.
Corrective action: The Manager said he'll try to keep it closed.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
Dirty floor in the walk-in.
Corrective action: The Manager knew this and said it will get cleaned.
- Single-service/Single-use Articles - GRP
Single-service/Single-use Articles - Use and storage.
Single-service items stored in the restroom.
Corrective action: Asked the Manager to store these items in another location.
- COMMENT:
No hand sink in the 3 compt. sink room.
Corrective action: Told the Manager that if store remodeled, then this is a necessity.
- COMMENT:
No drainboard on the 3 compt. sink.
Corrective action: Asked the Manager to consider how a drainboard could be positioned for the 3 compt. sink in such a limited area.
- 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.
Taquitoes on the rotisserie at 103 degrees F.
Corrective action: The Manager turned up the temperature on the rotisserie.
- 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.
Spray bottle at front hand sink unlabeled.
Corrective action: The Manager said this will get labeled.
- 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.
No CFW FMC on the premises.
Corrective action: The Manager and I discussed how he can get this.
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Regular Inspection | 10/14/2010 | 89 |
- 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
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The employee must confine drinking to a designated break area. Corrections must be made immediately.
- Sound Condition
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The canned goods is/are unsound and should not be sold, served or consumed.
Corrective action: The canned goods must be sound to be sold, served or consumed. Corrections must be made immediately.
- Handwash Facilities Adequate & Access
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 establishment is inaccessible to food service employees.
Corrective action: The handwashing sink in the food establishment must be accessible to food service employees. Corrections must be made 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 located in the food establishment has/have adhering foreign material.
Corrective action: The ice machine located in the food establishment must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
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Regular Inspection | 03/26/2009 | 86 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Lid to hot dog roller is missing and exposing hot dogs to contaminants.
Corrective action: Need to replace the lid guard to the hot dog roller.
- 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
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The employee must confine drinking to a designated break area. Corrections must be made immediately.
- Handwash Facilities Adequate & Access
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 establishment is inaccessible to food service employees.
Corrective action: The handwashing sink in the food establishment must be accessible to food service employees. Corrections must be made immediately.
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Regular Inspection | 03/26/2009 | 93 |
- 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 hot dog is in the food warmer at a temperature of 125 to 129 degrees F and is not being maintained at 140 °F or above.
Corrective action: Rapidly reheat hot dog to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately.
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Regular Inspection | 01/26/2009 | 95 |
Restaurant representatives - add corrected or new information about Valero Corner Store # 151, 2160 Jacksboro Hwy, Fort Worth, TX »