- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents.
Corrective action: Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes ands other gaps along floors, walls and ceilings, closed tight-fitting windows, and solid self-closing, tight-fitting doors. Corrections must be made within 2 days.
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door to dumpster is open.
Corrective action: Outside receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered with tight-fitting lids or doors. Corrections must be made immediately.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. Some of the floor tiles are damaged or missing also around floor drain cover and allowing standing water. TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean . Eliminate standing water throughout and clean floor underneath shelving in dry storage to be free of dead insects.
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days. 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 2 days.
- 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 milk is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Milk and other phfs in sandwich prep cooler shall be cold held at 41F or colder.
Corrective action: Rapidly cool themilk to 41 °F or below. Corrections must be made immediately. Ensure units are not freezing up and are in good working condition monitor temperatures of units daily. Products moved to colder unit. Manager contacted refrigeration technician at time of inspection.
- 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.
There are inadequate handwashing sinks available in the food preparation area. HANDSINK NEAR DRIVE THRU HAS BEEN REMOVED DURING REMODEL.
Corrective action: There must be adequate handwashing sinks available in the food preparation area. Corrections must be made within 7 days.
- 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.
Insects were observed in or around the food establishment. Ensure pest control treats facility and outer openings are properly sealed.
Corrective action: Insects must be controlled and prevented access in or around the food establishment. Corrections must be made within 2 days.
- 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. NEED TO REGISTER FOOD MANAGER CERTIFICATE.
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 24 hours.
- 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 food preparation area did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator in the food preparation area must have a readily available and visible thermometer. Corrections must be made within 2 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 can opener located in the food preparation area has/have adhering black build up and metal shavings inside gear area.
Corrective action: The can opener located in the food preparation area must be properly washed, rinsed and sanitized and free of black build up and metal shavings inside gear area. Corrections must be made immediately. Also, replace the can opener blade in 1-3 days.
- 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 Cards are expired. Your annual health permit is not displayed.
Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7-10 days. Your facility permit must be prominently displayed in a public area of your facility. Corrections must be made within 2 days.
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Regular Inspection | 05/11/2010 | 77 |
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door open at dumpster.
Corrective action: Outside receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered with tight-fitting lids or doors. Corrections must be made immediately.
- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Rusted shelving in the walk in freezer need to be resurfaced or replaced.
Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Resurface or replace any rusted equipment. Corrections must be made within 30 days.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Acoustic tile at ice machine. TFER 229.167(p)(1) - Page 106. Wall surfaces in the utility area are damaged.
Corrective action: Materials for indoor floor, wall and ceiling surfaces shall be smooth, durable and easily cleanable where food establishment operations are conducted. Corrections must be made within 14 days. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 30 days.
- 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- 50 F and sour cream in maketable reachin at 49 F near front grill is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the tomatoes- 50 F and sour cream in maketable reachin at 49 F near front grill to 41 °F or below. Corrections must be made immediately. Tomatoes were discarded and product in maketable reach in was moved to second reach in until unit is repaired.
- 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 ready to eat product/raw meat on or near the food establishment is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. READY TO EAT FOOD WAS TIME TAGGED INCORRECTLY--TIME INDICATED WAS 2 PM INSTEAD OF 1 PM. FRIES HELD AT ROOM TEMPERATURE WITHOUT TIME TAGS.
Corrective action: The ready to eat product/raw meat/all ready to eat foods on or near the food establishment must be cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control. Written documentation of time product left temperature control is required. INDICATE TIMES OF DISCARD FOR FRIES. 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 DRIVE THRU is not in proper working order to permit adequate handwashing. Foot control device is not secured to line.
Corrective action: The handwashing sink in the DRIVE THRU must be in proper working order to permit adequate handwashing. Corrections must be made within IMMEDIATELY.
- 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. Manager states that classes are scheduled for next 15 days.
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.
- Sewage/Wastewater Disposal System, Proper Disposal
TFER 229.166(g)(2) & (4); (i)(5) & (j) - (k) - Pages 92 & 94-95 A plumbing system shall be maintained in good repair. At least one toilet and not fewer than the number of toilets required by law shall be provided. If authorized, urinals may be substituted for toilets as specified by law. The plumbing system shall be installed to preclude the backflow of a solid, liquid or gas contaminant into the water supply system. Grease traps/interceptors shall be maintained according to City Ordinance. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is constructed, maintained and operated according to law.
Wastewater/sewage is leaking/flowing from A/C unit onto top of ice machine.
Corrective action: The A/C unit must be repaired and cleaned to relieve the backup of wastewater/sewage. 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 gaskets located in the ice machine is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted screw is protruding at ice machine. The reachin refrigerator below the grill located in the drive thru area has/have adhering debris and condensation drippage.
Corrective action: The gaskets located in the ice machine must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. Install stainless device to secure icemaker panels-10 days. The reachin refrigerator located in the drive thru area must be properly washed, rinsed and sanitized and free of debris and condensation drippage. Corrections must be made immediately.
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Regular Inspection | 05/05/2009 | 79 |
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