- Hot Holding Temperature - 5 penalty points
The chili and gravy is in/on the food warmer at a temperature of 90 degrees F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed, observed a dirty container used for ice scoop. The ice was dicarded in contact with container.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The trays for cups, untensil containers, and ice scoop located in the food establishment has/have adhering food or food particles.
- 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. **air vents in kitchen are dusty **shelving under soda dispenser at the front **fan vents in reachin refrigerator have adhering dust and grime **juice dispenser has adhering syrup
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces across the 3-compartment sink area are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Follow-up | 10/08/2015 | 88 |
- Cold Holding Temperature - 5 penalty points
The eggs and cheese is in/on the reachin refrigerator at an internal temperature of 53 and 63 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili and gravy is in/on the food warmer at a temperature of 109 to 115 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The crack eggs is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw pork.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The desserts and containers of egg yoke that is/are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the cashier's area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the handwash areas. No hand drying provisions were available at the handwash facilities in the handwash areas.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The juice lids, soda nozzles, and wiping towels located in the food preparation area is/are not properly sanitized.
- 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, observed coffe pot and juice dispensirs, dirty shelves, outside equipment, and waffle makers.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean, observed dirty towels on the floor.
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Regular | 10/05/2015 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork chops, raw bacon and sausages is at an internal temperature of 47°F - 49°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 food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's 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 shelves located in the reachin refrigerator has/have adhering food or food particles. The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. *plastic container used as ice scoop in ice machine
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. **air vents in kitchen are dusty **shelving under soda dispenser at the front **fan vents in reachin refrigerator have adhering dust and grime **juice dispenser has adhering syrup
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. 0ppm
- 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. *waterproof thermometer or thermal strips not provide to check dishmachine
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Regular | 06/23/2015 | 83 |
- Hot Holding Temperature - 5 penalty points
The oatmeal is/are at an internal temperature of 100 to 104 degrees F.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hanging on 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wiping towels located in the food preparation area is/are not properly sanitized.
- 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. Observed dirty tables and trays.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
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Regular | 02/11/2015 | 86 |
- Sound Condition (corrected on site) - 4 penalty points
The box of hash browns is/are unwholesome and should not be sold, served or consumed. Observed the box of hash browns stored in a tub with standing liquid.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef products is/are stored in contact with or under the eggs, raw in-shells. Raw meat and eggs shall be stored next to each other on bottom shelf.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area. Evidence of a roach were observed in or around the storage shelving area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Observed the knives stored under equipments and untensils stored in a dirty container.
- 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. All handles of equipment is adhering dirt.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the hallway and around equipment are not clean .
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Regular | 10/01/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, tomatoes, ham, and counter top potentially hazardous foods is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The eggs, raw in-shells is/are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili is in/on the steam kettle at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The eggs in shell is/are unsound and should not be sold, served or consumed. Observed crack eggs in reachin refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef is/are stored in contact with or under the cracked eggs and yoke.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin 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.
- Proper/Adequate Handwashing - 4 penalty points
The some employees did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The all employees is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the cashier's area is used for purposes other than handwashing. Observed toxic container hanging on the handsink and toothbrush stored in handsink.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the cashier's area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent/sanitizer used as the sanitizer in the cashier's area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired. New manager has been working for 3 days. Has a serve-aid card but has not transfer to City of Fort Worth.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The waffle maker and toast located in the food service/dispensing area has/have adhering food or food particles. Observed tissues adhering to handles of equipment. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored in reachin refrigerator counter top cover of reachin refrigerator. Observed pans stored on towels.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Observed cards are not City of Fort Worth.
- 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.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. Observed standing water on the floor.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment.
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Regular | 06/10/2014 | 43 |
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