- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Side door of dumpster is open.
Corrective action: Try to keep the side doors closed to the dumpster.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
Dirty walk-in floor.
Corrective action: Asked the lady employees to clean the walk-in floor sometime today.
- Lighting - GRP
Lighting - Protection and adequacy.
Flourescent fixture almost directly over the 3 compt. sink is unshielded.
Corrective action: Pointed this out to one of the lady employees who can perhaps get a maintenance person to install light shields with end caps on these lights.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
Employee coat and gloves laid on the back counter.
Corrective action: Suggested these be hung in a more appropriate place.
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Regular Inspection | 11/15/2010 | 100 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
Dirty floor in the walk-in.
Corrective action: Asked the lady employees to clean by the end of the day.
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Dumpster side door open.
Corrective action: Asked the lady employees to try to keep these dumpster side doors closed.
- Lighting - GRP
Lighting - Protection and adequacy.
Unshielded lights above the 3 compt. sink.
Corrective action: Pointed this out to one of the lady employees who may be able to get maintenance to shield these lights.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
Employee jacket and gloves laying on a back counter.
Corrective action: Suggested these be hung in a more appropriate place.
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Regular Inspection | 11/15/2010 | 100 |
| No violation noted during this evaluation. | Change of Ownership Inspection | 06/29/2010 | 100 |
- 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 beef product 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 beef product/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.
- 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 Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days after obtaining State food manager card.
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Change of Ownership Inspection | 06/29/2010 | 100 |
- 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 beef product 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 beef product/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.
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Regular Inspection | 04/19/2010 | 96 |
| No violation noted during this evaluation. | Regular Inspection | 04/19/2010 | 100 |
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