- Cold Holding Temperature - 5 penalty points
The butter and sliced cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Employee dumped coffee down the hand sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities by the managers office.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working container of bleach water are not properly labeled. The fly paper and paint thinner are present in the food establishment and are not needed for food service operations.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employee did not sanitize tray and then towel dryed the tray.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the drink station has/have adhering foreign material. The cardboard used to store bacon and sausage does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The shelves located in the reachin refrigerator has/have adhering foreign material and rust. The ice machine located in the 3-compartment sink area has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 11/05/2015 | 76 |
- Sound Condition - 4 penalty points
The eggs in shell is/are unsound and should not be sold, served or consumed, observed crack eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing, observed coffee stored on the sink.
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Regular | 07/24/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
No information available.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili is at an internal temperature of 120 to 124 degrees F.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees.
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the food establishment.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 03/12/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham is in the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the dining room.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The cooks in the food service/dispensing area did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
ice machine and storage containers The storage containers and ice machine located in the 3-compartment sink area have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 11/17/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is in/on the counter at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The ham slices in the food prep cooler are at an internal temperature of 45 to 49 degrees F for an unknown length of time.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Evidence of Insect Contamination - 3 penalty points
Flies and gnats were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Wipes stored in sanitizer > 200ppm of chlorine.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Coffee makers and juice bubblers have adhering food/grime/mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
- Food Protection - GRP (corrected on site)
Ice scoop handle in contact with ice.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Coffee filters stored improperly.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 07/11/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheese and raw meat product is in/on the food prep cooler at an internal temperature of 46 - 48°F and is not being maintained at 41 °F or below. The sliced tomatoes and cubed/sliced ham is at an internal temperature of 58°F and 46 - 48°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Hands were not washed after handling left over plates from customers and before handling clean silverware
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep cooler is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). Ambient temperature is 50°F and holding PHFs 46 - 48°F
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach is used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200 PPM
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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. CURRENT FOOD MANAGER does not have certificate/training on him Your employee's Fort Worth Food Manager's Certificate is not available. FOOD MANAGER that is out is not registered with the City of Ft. Worth
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the reachin refrigerators and food prep coolers has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Current FSW training was not avaliable.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Shelves under the waffle prep station (flour)
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Shopping cart and a couple of items are on the ground in the garbage area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in under the cooking area are not clean .
- Cleaning Equipment - GRP
MOP hose sprayer is on the ground outside.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back door do not fit properly. Emits daylight
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Regular | 03/11/2014 | 76 |
Restaurant representatives - add corrected or new information about Waffle House # 1339, 5045 N Beach St, Fort Worth, TX 76137 »