- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed raw salmon cold holding at 38°F. The deli turkey, pasta salad, shelled eggs, and raw beef is at an internal temperature of 48, 51,75, and 65°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The deli meat is stored in contact with or under the raw beef product. Observed raw deli meat in direct contact with ready to eat deli meat.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sliced cheese, turkey, chicken, and roast beef that is/are located in the prep cooler 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
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks in the prep cooler and food prep counter.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of clear liquid are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven, knive holder, and shelves in walkin located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The coffee pots and flour/sugar containers are not stored in food storage areas. Observed coffee pots and flour/sugar containers being stored on the floor.
- Non-food Contact Surfaces - GRP
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. Observed exposed wood on counter by deli slicer.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. The women's toilet room is not provided with ventilation.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the grill area are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee items being stored in direct contact with food items ex. coffee beans.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 12/08/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pasta salad, lunch meats and milk are in the refrigerator at an internal temperature of 50°F and are not being maintained at 41 °F or below. The raw beef is in the refrigerator at an internal temperature of 47°F and is not being maintained at 41 °F or below. The raw eggs is in the refrigerator at an internal temperature of 54°F and are not being maintained at 41 °F or below. The fish/seafood is in the refrigerator at an internal temperature of 50°F and is not being maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is backed up from the mop sink.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, fryer, grill, storage containers, toaster and prep sink located in the kitchen have adhering foreign material. The plaates and chest freezer located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and 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. Doors and door handles are soiled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
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Regular | 08/19/2015 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The smoked salmon and cooked sausage are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The deli meats that are located in the reachin refrigerator have been refrigerated for more than 24 hours and 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
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is backing up from the mop sink in the kitchen. Mop sink is not working properly.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven and slicer located in the bagel/coffee bar areea has/have adhering food or food particles. The in-use utensils used for preparation or serving in the walkin refrigerator are not stored in a manner to prevent contamination of the product. A cup is being stored for a scoop in the refried beans. The walkin refrigerator located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves in the walkin refrigerator are rusted.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dry goods are not marked with the common name of the food it contains.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged and pitted.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light is not shielded in the vent a hood.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwaves do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/09/2015 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The whip creams are stored in contact with or under the raw chicken .
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. All of the hand sinks do not have water at 100°F. The water temperature is 80-93°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the wash water is 83°F which is inadequate to properly wash kitchen ware.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the mop sink in the kitchen. Mop sink is not working properly.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers and refrigerator located in the kitchen have adhering foreign material. The chest freezer located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The canned goods are dusty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwaves do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/18/2014 | 80 |
- Sound Condition (corrected on site) - 4 penalty points
The cabbage 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 precooked potatoes is/are stored in contact with or under the raw bacon.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection between the spray hose in the 3-compartment sink area and the sewage system. Nozzle hangs below the flood rim level of the sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Fort Worth Food Manager is not available. FW manager is not on duty.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Mopsink is not provided with hot/cold water and employees are not using it for waste water disposal.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The Pepsi refrigerator(condensation), shelves in walk in cooler(rusty and debris attached), food slicer, gaskets of True prep cooler, and ice chute of soda dispenser located in the food establishment are not free of contaminants. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing foil pans and portion cup as scoop. Paper bags to line bagel case.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored water are not marked with the common name of the food it contains.
- Food Protection - GRP
Food on floor in walk in freezer.
- Non-food Contact Surfaces - GRP
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. Edge of counter at food slicer damaged.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the prep area underneath the front refrigerated case(True beverage cooler) are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the food prep area are damaged and pitted.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toasters and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/27/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomatoes and guacamole is at an internal temperature of 51°F and 65 degrees F, respectively, and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken is/are stored in contact with or under the raw eggs. Improper container inside honey.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the refrigerator near back handsink and ham across from prep sink 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. Diced chicken and sliced deli meats were not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The several lids and containers are damaged, melted, cracked located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Shelves in walk in cooler have debris and are rusted. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Using portion containers as scoops for dry foods(salt and sugar), need proper utensil for honey and improper(yogurt) containers for food storage.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Grease recycle unit is open. Side doors to dumpster need to be closed between use, also.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food service/dispensing area are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 04/21/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The deli meat at omlet station reachin on interior is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the refrigerator near back handsink and ham across from prep sink 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Hot water at 2:05-91°F then lowered to 82°F prior to reaching between 109°Fat furthest sink to 117°F at closer sink. Recovery took from 2:05 pm to 2:55 pm.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drink container stored on food prep sink. Containers were inside mopsink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator across from mixer(Pepsi brand refrig) and milk cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The several lids and containers are damaged, melted, cracked located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Shelves in walk in cooler have debris and are rusted. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Using portion containers as scoops for dry foods. The food slicer located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagels is/are not stored properly in food storage areas.(walk in freezer) Also, pans were set on floor when checking reach in.
- Non-food Contact Surfaces - GRP
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. Cabinet door is broken at front. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Cabinetry at front near bagel display.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food service/dispensing area are damaged. Floor is holding standing water because it is very pitted.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/03/2014 | 74 |
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