Waffle House #1401, 251 W Rendon Crowley Rd, Fort Worth, TX - Restaurant inspection findings and violations

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Business Info

Name: WAFFLE HOUSE #1401
Type: Restaurant
Address: 251 W Rendon Crowley Rd, Fort Worth, TX 76028-7027
County: Tarrant
Phone: 817-447-7452
Smoking: Non-Smoking Facility
Total inspections: 6
Last inspection: 08/23/2010
Score
88

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Inspection findings

Inspection Type

Date

Score

  • 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. CABINETS ARE NOT FREE OF STICKYNESS AND FOOD DEBRIS.
    Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
  • 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 AND WALK IN COOLER 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 immediately.
  • Dead Pest Removal - GRP
    Dead Pest Removal - Dead pests in facility.
    TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment.
    Corrective action: Dead or trapped birds, insects, rodents and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Corrections must be made within 2 days.
  • Handwash Facilities Adequate & Access (corrected on site)
    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 server station is not providing sufficient hot water for handwashing.
    Corrective action: The handwashing sink in the server station must provide sufficient hot water for handwashing. Corrections must be made within 2 days.
  • Handwash Facilities with Soap & Towels (repeated violation) (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 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.
  • 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 cook line did not have a readily available and visible thermometer.
    Corrective action: The reachin refrigerator in the cook line must have a readily available and visible thermometer. Corrections must be made within 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.
    SODA NOZZLES ARE NOT FREE OF FUNGUS. ICE SCOOP IS NOT STORED IN A MANNER TO PREVENT CONTAMINATION AT SERVER STATION. GASKETS IN/ON REFRIGERATOR DRAWERS ARE NOT FREE OF FOOD AND ARE NOT IN GOOD CONDITION. MAKE TABLE LID WITH KNIFE STORED ON TOP IS NOT FREE OF FOOD DEBRIS. DRAWERS WITH PANS ARE NOT FREE OF FOOD DEBRIS.
    Corrective action: CLEAN ALL FOOD CONTACT SURFACES.
Regular Inspection08/23/201088
  • Paper Test Strip Testing Devises - GRP
    Paper test strip testing devises for testing sanitizing solutions.
    TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution is not readily available for use.
    Corrective action: A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) of sanitizing solution shall be provided and readily available for use. Corrections must be made within immediately.
  • 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 under equipment 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 7 days.
  • 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
    The handwashing sink in the kitchen is used for purposes other than handwashing.
    Corrective action: The handwashing sink in the kitchen must not be used for purposes other than handwashing. Corrections must be made immediately.
  • Proper Handling of Ready-To-Eat Foods (corrected on site)
    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 cook are handling toast with their bare hands.
    Corrective action: The cook must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling toast with their bare hands. 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 chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Corrective action: All containers of chemicals must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
  • Warewashing & Sanitizing @ ___ ppm/Temperature
    TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
    The temperature of the rinse water in the dishwashing machine is 156 degrees F.
    Corrective action: The temperature of the sanitizing water in the dishwasing machine must be at 180 °F at the nozzle and 160 °F at the dish to sanitize kitchen ware. 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 coffee cups and coffee cup holder located in the kitchen has/have adhering food or food particles. Lids and crate holding lids has adhering material.
    Corrective action: The coffee cups and coffee cup holder located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
Shared Inspection04/19/201083
  • Floors, Walls and Ceilings - GRP
    Floors, Walls and Ceilings - Cleanliness, materials and condition.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Regular Inspection12/02/200981
  • 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, FREEZER AND STORAGE ROOM are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage room 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 immediately. 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 immediately.
  • Dead Pest Removal - GRP
    Dead Pest Removal - Dead pests in facility.
    TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment.
    Corrective action: Dead or trapped birds, insects, rodents and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Corrections must be made within immediately.
  • Food Protection - GRP (corrected on site)
    Food Protection - Storage, display and self-service.
    TFER 229.164(j)(1) - Page 39. Displayed ICE TEA must be protected from contamination.
    Corrective action: Displayed ICE TEA must be protected from contamination during display by use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Corrections must be made immediately.
  • 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. UNDER SODA NOZZLES IS STICKY AND DIRTY.
    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 beef patties is/are stored in contact with or under the eggs, raw in-shells.
    Corrective action: The beef patties must not be stored in contact with or under the eggs, raw in-shells. 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 facility.
    Corrective action: Flies must be controlled and prevented access in or around the facility. Corrections must be made within immediately.
  • Evidence of Rodents/Other Animals
    TFER 229.167(p)(11) & (12) - Pages 108 Rodents and other pests shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live rodents and other pests shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if rodents and other pests are found, by applying a means of rodent/animal control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped rodents and other pests shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Evidence of Mice was observed in or around the cabinets.
    Corrective action: The Mice that are in or around the cabinets must be eliminated. Corrections must be made within 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 food service workers must be available for the inspector immediately upon request or displayed. Corrections must be made within 72 hours. STILL HAVE NOT RECIEVED INFORMATION AND CARDS FROM ONSITE TEACHER.
Regular Inspection08/11/200987
  • 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 tomatoes and ham is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool thetomatoes and ham to 41 °F or below. 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 milk is/are unsound and should not be sold, served or consumed. Milk date is expired.
    Corrective action: The milk must be sound to be sold, served or consumed. 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 handwash area. Handsink in grill area did not have any soap.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the handwash area. Corrections must be made immediately.
  • Evidence of Rodents/Other Animals
    TFER 229.167(p)(11) & (12) - Pages 108 Rodents and other pests shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live rodents and other pests shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if rodents and other pests are found, by applying a means of rodent/animal control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped rodents and other pests shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Evidence of Mice was observed in or around the cabinets.
    Corrective action: The Mice that are in or around the cabinets must be eliminated. Corrections must be made within 3 days.
  • 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 drawers holding clean pans located in the grill area has/have adhering food or food particles. The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. In use knives being stored under toasters.
    Corrective action: The drawers holding clean pans located in the grill area 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.
  • 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 48 hours.
Regular Inspection05/28/200979
  • 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 grill area is not providing sufficient hot water for handwashing.
    Corrective action: The handwashing sink in the grill area must provide sufficient hot water for handwashing. Corrections must be made within 1 day.
  • 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.
    Bottle of cleaner is stored with the syrup.
    Corrective action: Chemicals shall not be stored with food. 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.
    - Knives are stored improperly - Ice machine has adhering foreign material
    Corrective action: * Do not store utensils in-between items... example. Knife in-between two coolers. Not a food contact surface in-between the coolers. The ice machine must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
  • Mechanical Warewashing & Sanitizing @ __ ppm/Temperature
    TFER 229.165(k)(5)-(15) - Pages 75 - 77 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
    The temperature of the rinse water in the dishwashing machine is 155 to 159 degrees F.
    Corrective action: The temperature of the sanitizing water in the dishwasing machine must be at 180 °F at the nozzle and 160 °F at the dish to sanitize kitchen ware. Corrections must be made immediately. Dishes must be sanitized in 3-compartment sink until warewash machine is repaired and rinse temperature reaches 180°F
  • 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 workers must be available for the inspector immediately upon request or displayed. Corrections must be made within 72 hours.
  • 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 cook is handling bread with her bare hands.
    Corrective action: The cook must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling bread with their bare hands. Corrections must be made immediately.
Regular Inspection01/30/200981

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