- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Missing the endcaps on the tubes.
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 30 days.
- 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. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food establishment are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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 facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days. Ceiling covering/panels shall be designed, constructed, installed and attached so they are smooth and easily cleanable. 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 2 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 30 days.
- COMMENT:
All raw wood should be painted.
- Cold Hold (41 °F) (repeated violation) (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 raw beef, chicken, rellenos, noodles and other foods stored in the walk in is in/on the walkin refrigerator at an internal temperature of 45-53 degrees F\ and is not being maintained at 41 °F or below. Walk in was frozen when manager came in this morning. There is not a log kept for the food.
Corrective action: Discard the raw beef, chicken, rellenos, noodles and other foods stored in the walk in that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
- Proper/Adequate Handwashing (repeated violation) (corrected on site)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The cook did not follow procedures for proper handwashing. Salad cook began washing hands in food prep sink.
Corrective action: The cook will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately. Inspector talked with cook.
- 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
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The cook must confine drinking to a designated break area. Corrections must be made immediately.
- 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 food service worker mixed macaroni and cheese that had been out on the buffet line with fresh macaroni and cheese. The food service worker did not document the fresh macaroni and cheese in the time log that the facility uses for time as a public health control. This same practice also occured with tamales. The cooked brisket that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by. Food was mismarked, the number dates of the food is not put on the pans. The frozen food is not dated in the freezer. The stickers from previous foods are not removed from the pans and lids so it is confusing. Food was put on the line for service and the food was being served.
Corrective action: If you wish to use time as a public health control, you must consistently utilize the food safety procedures that you have put into place to ensure that the food is dicarded at a minimum of four hours past the time of removal from temperature control. Correct immediately. The cooked brisket that is located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by. Ensure the food times are recorded immediately. Ensure it is completed every time the food is put on the line.
- 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 bakery, and both wait stations.
Corrective action: Flies must be controlled and prevented access in or around the bakery, and both wait stations. Corrections must be made within 2 days.
- 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 chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach was stored over the straws in the store room.
Corrective action: All containers of chemical 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 quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils. Use 5 second strip and tested 50PPM.
Corrective action: The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. 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 lexans, cutting board, insert pans located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Go through the equipment and discard the damaged items. The ice machine located in the kitchen has/have adhering mold.
Corrective action: The lexans, cutting board, insert pans located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The ice machine located in the kitchen must be properly washed, rinsed and sanitized and free of mold. Corrections must be made immediately.
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Follow-up Inspection | 10/27/2010 | 71 |
- Wiping Cloths/Linens/Napkins/Sponges - GRP (repeated violation)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately. May not store wiping cloths on the food prep counter.
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food establishment are not installed or attached.
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 facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days. Ceiling covering/panels shall be designed, constructed, installed and attached so they are smooth and easily cleanable. Corrections must be made within 14 days.
- Premises - GRP (repeated violation)
Premises - Condition.
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.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 21 days.
- Dead Pest Removal - GRP (corrected on site)
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.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen by the bakery is not maintained in good repair. (leak under the facuet at the foot pedal)
Corrective action: The faulty sink in the kitchen shall be maintained in good repair. Corrections must be made within 5 days.
- Cold Hold (41 °F) (repeated violation) (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 chicken and fish batter is in/on the food prep counter at an internal temperature of 61 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the chicken and fish batter that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
- Proper/Adequate Handwashing
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The handwashing sink in the waitress station on the north side of the building did not have hot water at the time of inspection. The food service workers were not properly washing hands
Corrective action: All handwashing sinks must have hot and cold running water at all times. Food service employees must follow proper procedures for handwashing. Wearing gloves does not exempt the food service workers from washing hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (repeated violation) (corrected on site)
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
Observed a food service employee prepping food from a large bowl that was sitting inside of a large trash can. Food was discarded at the time of inspection. The handwashing sink in the warewashing area and next to the meat cutting area is used for purposes other than handwashing. (observed food in one of the handsinks and a pair of tongs in the other handsink)
Corrective action: Food must not come into contact with trash or trash recepticals. To prevent possible cross contamination, only use a food contact surface to prop up the bowls when prepping foods. The handwashing sink in the warewashing area and next to the meat cutting area must not be used for purposes other than handwashing. Corrections must be made immediately.
- Sound Condition (repeated violation) (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The dented cans must be sound to be sold, served or consumed. Corrections must be made immediately.
- 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 food service worker mixed macaroni and cheese that had been out on the buffet line with fresh macaroni and cheese. The food service worker did not document the fresh macaroni and cheese in the time log that the facility uses for time as a public health control. This same practice also occured with tamales. The cooked brisket that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: If you wish to use time as a public health control, you must consistently utilize the food safety procedures that you have put into place to ensure that the food is dicarded at a minimum of four hours past the time of removal from temperature control. Correct immediately. The cooked brisket that is located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Evidence of Insect Contamination (repeated violation)
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.
Gnats were observed in or around the waitress stations. Flies were observed in the kitchen.
Corrective action: Gnats and flies must be controlled and prevented access in or around the waitress stations and kitchen. Corrections must be made within 7 days.
- 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.
Observed a food service employee rinse out several bowls in the food prep sink and use the bowls for food service. The employee failed to wash, rinse and sanitize the bowls.
Corrective action: All food contact surfaces, including dishware, must be washed, rinsed and sanitize before reuse. Correct 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 food containers, lids, pans located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The seals of the refrigerators/warmers located in the kitchen are damaged.
Corrective action: The food containers, lids, pans located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The seals of the refrigerators/warmers located in the kitchen must be in good condition. Corrections must be made immediately.
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Follow-up Inspection | 10/21/2010 | 70 |
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage room are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged.
Corrective action: Ceiling covering/panels shall be designed, constructed, installed and attached so they are smooth and easily cleanable. Corrections must be made within 30 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 21 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 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 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 21 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 7 days.
- Premises - GRP (repeated violation)
Premises - Condition.
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.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 14 days.
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. (meat slicing room and dry storage room)
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 14 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (repeated violation) (corrected on site)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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. Wiping cloths are stored in bleach water that is at excessively high concentrations.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately. May not store soiled wiping cloths on the food prep counter, store in bleach water (50ppm). Wiping cloth bleach water must be at 50ppm. Correct immediately.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the receiving door do not fit properly. (need new weather stripping under the door)
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 7 days.
- Cold Hold (41 °F)
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 flan is at an internal temperature of 48 degrees F and is not being maintained at 41 °F or below. The shredded cheese is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the flan to 41 °F or below. Corrections must be made immediately. Rapidly cool the shredded cheese to 41 °F or below. Corrections must be made immediately.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site)
TFER 229.164(m) - Page 43 Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds. Ready-to-eat food taken from commercially-processed, hermetically sealed container or from an intact commercially packaged and inspected container shall be heated to a temperature of at least 140 °F.
The meatballs is/are in/on the serving pan at a temperature of 149 degrees F.
Corrective action: Rapidly reheat meatballs to 165 °F for 15 seconds. Corrections must be made immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
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 employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: All employee who are drinking must be in the designated break area and must not be preparing/handling food or contacting clean food contact surfaces during break periods. Corrections must be made immediately. All drinks must have a closed lid and must be stored away from food, food containers and food prep surfaces.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The canned goods is/are unsound and should not be sold, served or consumed.
Corrective action: The canned goods must be sound to be sold, served or consumed. Corrections must be made immediately. Do not use dented or rusty canned goods.
- Cross-Contamination of Raw/Cooked Foods/Other (repeated violation) (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 peppers, sliced raw potatos, raw shrimp and fish is/are stored in contact with or under the raw beef product.
Corrective action: The peppers, sliced raw potatos, raw shrimp and fish must not be stored in contact with or under the raw beef product. 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 men's restroom is not providing sufficient hot water for handwashing.
Corrective action: The handwashing sink in the men's restroom must provide sufficient hot water for handwashing. Corrections must be made within 7 days.
- 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 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.
- Evidence of Insect Contamination (repeated violation)
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.
Gnats were observed in or around the food storage area and in the mens restroom.
Corrective action: Gnats must be controlled and prevented access in or around the food storage area and mens restroom. Corrections must be made within 2 days.
- Toxic Items Properly Labeled/Stored/Used (repeated violation)
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.
The Raid are present in the food establishment and are not needed for food service operations.
Corrective action: The Raid that are present in the food establishment and are not needed for food service operations must be discarded or removed to a safe storage area. Corrections must be made immediately.
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Regular Inspection | 10/18/2010 | 66 |
- 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. The boards next to the pizza dispensing area are unfinished wood.
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. Corrections must be made within 14 days.
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food service area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
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 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.
- Premises - GRP (repeated violation)
Premises - Condition.
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. Remove items from the storage room in the back.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 14 days.
- Cleaning Equipment - GRP
Cleaning Equipment - Design and storage.
The mop sink has a large gap towards the back. The mop sink has a leak.
Corrective action: Seal the gap at the back of the mop sink and recaulk the tiles. Repair the leak within 14 days.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty faucet in the waiters station is not maintained in good repair. Small leak at handwashing sink.
Corrective action: The faulty faucet in the waiters station shall be maintained in good repair. Corrections must be made within 14 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately. Must not store wiping cloths on the counter in the kitchen.
- Cross-Contamination of Raw/Cooked Foods/Other (repeated violation)
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.
Observed a bowl with crusted food on it in the bananna pudding being used as a scoop.
Corrective action: Must use clean utensils for dispensing bananna pudding and other food items. Correct 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.
Gnats were observed in or around the waitress station, meat cutting area and dry storage room.
Corrective action: Gnats must be controlled and prevented access in or around the waitress station, meat cutting area and dry storage room. Corrections must be made within 5 days.
- 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.
Working containers of purple cleaning agent are not properly labeled.
Corrective action: All working containers of purple cleaning agent must be properly labeled. 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.
The shelves of the refrigerator located in the kitchen has/have adhering food or food particles. The cutting boards, refrigerator seals located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the waiters station has/have adhering dirt.
Corrective action: The shelves of the refrigerator located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The cutting boards, refrigerator seals located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The ice machine located in the waiters station must be properly washed, rinsed and sanitized and free of dirt. Corrections must be made immediately.
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Shared Inspection | 07/06/2010 | 87 |
- Lighting - GRP (2 violations) (repeated violation)
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. (in the warewash area and walk in cooler)
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 14 days.
- Premises - GRP (repeated violation)
Premises - Condition.
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. The storage room area near the boiler room is excessively cluttered.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 30 days.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces and base tiles in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
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 30 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.
- COMMENT:
The sanitizer in the three compartment sink where large food containers were being washed was dirty.
Corrective action: Ensure that the dishwasher is changing out the three compartment sink water as frequently as necessary to maintain the dishwater at proper sanitization concentrations.
- Hot Hold (135 °F) (repeated violation) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The corn on the cob with cheese and potatoes with carrots is in/on the food warmer at a temperature of 125 degrees F and is not being maintained at 135 °F or above. The gravy is/are at an internal temperature of 130 degrees F.
Corrective action: Rapidly reheat corn on the cob with cheese and potatoes with carrots to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately. Discard the gravy with an internal temperature of 130 degrees F and has not been maintained at 135 °F or above for more that four hours. Corrections must be made immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
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 handsink next to the canned goods area contained a knife and food particles.
Corrective action: Hand sink must only be used for handwashing purposes. Correct immediately.
- Sound Condition (repeated violation) (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The moldy cheese is/are unsound and should not be sold, served or consumed. (in produce cooler area)
Corrective action: The moldy cheese must be sound to be sold, served or consumed. Corrections must be made immediately.
- 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 uncovered mac and cheese is/are stored in contact with or under the leaking, soiled condensation line in the walk in cooler.
Corrective action: The uncovered mac and cheese must not be stored in contact with or under the leaking, soiled condensation line in the walk in cooler. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation)
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 potentially hazardous food products that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by. The logs used for time as a public health control are missing days and evening shift times. Observed pot roast and beef steaks that had been taken off of the food service line that were sitting on the food prep counter in the kitchen. It appeared that the food service employee was in process of refilling the pot roast and beef steak pans with fresh food items to go back out onto the food service line.
Corrective action: The potentially hazardous food products/all ready to eat foods that is located in the reachin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by. Logs must accurately depict the food served on the service line using time as a public health control. Documentation must be done daily, each shift. Correct immediately. All food that is removed from the food service line after being offered to patrons must be discarded immediately. May not repan or reprocess or reconsitiute the food for reservice under any circumstances.
- 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 bakery is not in proper working order to permit adequate handwashing. The cold water at the bakery handsink was not functioning at the time of inspection.
Corrective action: The handwashing sink in the bakery must be in proper working order to permit adequate handwashing. Corrections must be made within 2 days.
- 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 and produce walk in in the kitchen did not have an accurate thermometer. The ice cream freezer in the food establishment did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator and produce walk in in the kitchen must have a thermometer accurate to within +/- 2 °F. Corrections must be made within 5 days. The ice cream freezer in the food establishment must have a readily available and visible thermometer. Corrections must be made within 5 days.
- 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.
The reachin refrigerator located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reach in refrigerator is leaking from the condensation line into a bucket on the food storage shelve of the refrigerator. The containers and utensils located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The reachin refrigerator located in the food preparation area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The containers and utensils located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. 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 original Food Handler Card(s) are not displayed or available.
Corrective action: Original food handler cards for employees must be available for the inspector immediately upon request or displayed. Corrections must be made within 5 days.
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Regular Inspection | 06/30/2010 | 67 |
- Thawing - GRP (corrected on site)
Thawing - Procedures followed.
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw chicken is/are being thawed improperly. Observed 51 degree F raw chicken thawing in standing water.
Corrective action: raw chicken shall be thawed (1) under refrigeration that maintains the food at a temperature of 41 °F; (2) completely submerged in running water as prescribed; (3) or as part of a cooking process if the food is frozen. Corrections must be made immediately.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (repeated violation)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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. Observed dirty wiping cloths sitting on the food prep counters.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. 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.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris. General cleaning in needed throughout the facility.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the recieving area do not fit properly. Observed a gap under the door that may permit 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 7 days.
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the mop sink area are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
Corrective action: Ceiling covering/panels shall be designed, constructed, installed and attached so they are smooth and easily cleanable. 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. 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 14 days.
- COMMENT:
Corrective action: Ensure that the staff are changing their gloves often and washing their hands as required. Observed staff wearing the same pair of gloves throughout different task.
- Premises - GRP
Premises - Condition.
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.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 30 days.
- National Sanitation Foundation Approved Equipment - GRP
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The spice containers and storage drawers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only spice containers and storage drawers that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 30 days.
- Lighting - GRP (repeated violation)
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 7 days.
- Lockers/Dressing Rooms - GRP
Lockers/Dressing Rooms - Personal items storage.
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed purses and jackets in the food prep areas of the kitchen.
Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within 14 days.
- Cold Hold (41 °F) (repeated violation) (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 flan, tapioca, shredded cheese is in/on the food prep cooler at an internal temperature of 51 degrees F and is not being maintained at 41 °F or below. The chicken battering liquid is in/on the food prep counter at an internal temperature of 50 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the flan, tapioca, shredded cheese that is/are not being maintained at 41 °F or below. Corrections must be made immediately. Discard the chicken battering liquid that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The cooked onions with tomato sauce is in/on the food warmer at a temperature of 94 degrees F and is not being maintained at 135 °F or above. The cooked white rice is/are at an internal temperature of 125 degrees F.
Corrective action: Rapidly reheat cooked onions with tomato sauce to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately. Discard the cooked white rice with an internal temperature of 125 degrees F and has not been maintained at 135 °F or above for more that four hours. 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 dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The dented cans must be sound to be sold, served or consumed. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation)
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 potentially hazardous food products 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. Several days missing from the temperature log documentation. The all ready to eat foods that is located in the walk in freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The potentially hazardous food products that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The potentially hazardous food products/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. Corrections must be made immediately. The potentially hazardous food products/all ready to eat foods that is located in the walk in freezer that has been frozen must be marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The potentially hazardous food products/all ready to eat foods that is located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- 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 bakery.
Corrective action: Hand drying provisions must be available at the handwash facilities in the bakery. 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.
The potato slicer, meat slicer, spice bins, knife rack, spoon and knife stored in with clean utensils, shelves of the refrigerators and freezers located in the kitchen has/have adhering food or food particles. The food containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The potato slicer, meat slicer, spice bins, knife rack, spoon and knife stored in with clean utensils, shelves of the refrigerators and freezers located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The food containers located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
- 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.
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
Corrective action: Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product must be available in the facility. Corrections must be made within 5 days.
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Regular Inspection | 03/22/2010 | 73 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. potatoes is/are not proper handled during preparation. TFER 229.164(i)(1) - Page 38. bakery products is/are not covered during storage.
Corrective action: potatoes must be handledproperly to protect it from contamination during preparation. Corrections must be made immediately. bakery products must be covered to protect it from contamination during storage. Corrections must be made immediately.
- Plumbing- GRP (corrected on site)
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
Corrective action: The faulty faucet in the mop sink area shall be maintained in good repair. Corrections must be made within 2 days.
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 2 days.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food preparation area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged.
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 2 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 2 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 2 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- 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 meat is/are at room temperature with an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard themeat that is not being maintained at 41 °F or below. Corrections must be made immediately.
- 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 raw fish is/are stored in contact with or under the beef product.
Corrective action: The raw fish must not be stored in contact with or under the beef product. Corrections must be made immediately.
- 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 marinade on or near the food preparation area 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.
Corrective action: The marinade/all ready to eat foods on or near the food preparation area 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. 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 drying provisions were available at the handwash facilities in the food preparation area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food preparation area. 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.
Working containers of chemical are not properly labeled.
Corrective action: All working containers of chemical must be properly labeled. 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 tea urn nozzles, ice machine, can opener located in the food preparation area has/have adhering foreign material.
Corrective action: The tea urn nozzles, ice machine, can opener located in the food preparation area must be properly washed, rinsed and sanitized and free of foreign material. 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) have not attended required annual food handler training.
Corrective action: food service workers 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 days.
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Shared Inspection | 12/21/2009 | 75 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
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 21 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 cook was observed entering and leaving the open employee restroom with his apron on.
Corrective action: Recommend moving hooks to the outside of the employee restroom so that the employees have an area to hang their aprons outside of the restroom area.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The canned goods is/are unsound and should not be sold, served or consumed.
Corrective action: The canned goods must be sound to be sold, served or consumed. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation)
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 meat battering water and meat on or near the food preparation area 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.
Corrective action: The meat battering water and meat on or near the food preparation area 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. Corrections must be made immediately.
- 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.
No hand drying provisions were available at the handwash facilities in the handwash areas (two).
Corrective action: Hand drying provisions must be available at the handwash facilities in the handwash areas. 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.
A roach and gnats were observed in or around the food establishment.
Corrective action: Pests must be controlled and prevented access in or around the food establishment. Corrections must be made within 5 days.
- 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.
Mop sink area is in the process of repair. The mop sink is not usable at this time.
Corrective action: The mop sink area must be repaired immediately. May not dispose of wastewater in an unsanitary manner. Utilize floor drains until the mop sink concrete has set and dried.
- 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 ice machine located in the kitchen has/have adhering algae. The can opener located in the kitchen has/have adhering food or food particles.
Corrective action: The ice machine located in the kitchen must be properly washed, rinsed and sanitized and free of algae. Corrections must be made immediately. The can opener located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
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Follow-up Inspection | 09/04/2009 | 76 |
- 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 employee restroom are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen and employee restroom are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the 3-compartment sink area 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 5 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 5 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 14 days.
- Food - GRP
Food - Identification and segregation.
TFER 229.164(f)(3) - Page 33. Containers of stored bulk food items are not marked with the common name of the food it contains.
Corrective action: Containers of stored bulk food items must be marked with the common name of the food it contains. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. ice is/are not stored in food storage areas.
Corrective action: ice must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. 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.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- Cold Hold (41 °F) (repeated violation) (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 catfish and uncooked hot dogs is at an internal temperature of 65 and 55 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the catfish and uncooked hot dogs to 41 °F or below. Corrections must be made immediately.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The mashed potatoes, soups, cooked chicken and other hot foods is in/on the counter at a temperature of 115/110/90 degrees F respectively and is not being maintained at 140 °F or above.
Corrective action: Rapidly reheat mashed potatoes, soups, cooked chicken and other hot foods to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately.
- 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 nail scrubber brush at the hand sink appears unsanitary.
Corrective action: Remove the unsanitary nail brush. Ensure that any future nail brushes are stored in a sanitary manner. Corrrect immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation)
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 all potentially hazardous food products that are that are located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The all potentially hazardous food products/all ready to eat foods that are located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- 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.
No hand drying provisions were available at the handwash facilities in the employee's restroom.
Corrective action: Hand drying provisions must be available at the handwash facilities in the employee's restroom. 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.
Gnats were observed in or around the kitchen.
Corrective action: Gnats must be controlled and prevented access in or around the kitchen. Corrections must be made within 7 days.
- 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.
Working containers of chemical are not properly labeled.
Corrective action: All working containers of chemical must be properly labeled. Corrections must be made immediately.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site)
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.
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. The dishwasher was not following the proper process for warewashing. Retrained employee on site.
Corrective action: A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils unless a warewashing machine or alternative equipment has been approved by the Health Authority. Corrections must be made immediately.
- 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 is leaking/flowing from mop sink area. Wastewater is leaking from handwash area at the three compartment sink.
Corrective action: The mop sink area must be repaired and cleaned to relieve the backup of wastewater. Corrections must be made immediately. The handwash area must be repaired and cleaned to relieve the leaking of wastewater. 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 kitchen did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator in the kitchen must have a readily available and visible thermometer. Corrections must be made within 7 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 kitchen has/have adhering food or food particles. The soda nozzles located in the customer service area is/are not properly sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
Corrective action: The can opener located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The soda nozzles located in the customer service area must be properly sanitized. 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.
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Regular Inspection | 08/31/2009 | 61 |
- Wiping Cloths/Linens/Napkins/Sponges - GRP (repeated violation)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- Toilet Facilities - GRP (repeated violation)
Toilet Facilities - Construction and accessibility.
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
Corrective action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrections must be made immediately.
- Cold Hold (41 °F) (repeated violation)
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 pizza toppings and dessert items is in/on the reachin refrigerator at an internal temperature of 59 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the pizza toppings and dessert items that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site)
TFER 229.164(m) - Page 43 Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds. Ready-to-eat food taken from commercially-processed, hermetically sealed container or from an intact commercially packaged and inspected container shall be heated to a temperature of at least 140 °F.
The beans is/are in/on the food warmer at a temperature of 65 to 69 degrees F.
Corrective action: Rapidly reheat beans to 165 °F. Corrections must be made immediately. Must not cook food in the food warmer, food warmer shall only be used to keep cooked foods at 140 degrees F or above (hot holding temperature).
- 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 potentially hazardous food items that are located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The potentially hazardous food items/all ready to eat foods that are located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by. Previous date and time stickers/markings must be removed from the pans/containers before putting a new product in the container.
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Follow-up Inspection | 05/14/2009 | 86 |
- Wiping Cloths/Linens/Napkins/Sponges - GRP (3 violations) (repeated violation)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- Toilet Facilities - GRP (repeated violation)
Toilet Facilities - Construction and accessibility.
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
Corrective action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrections must be made immediately.
- Non-food Contact Surfaces - GRP (repeated violation)
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.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- Food Protection - GRP (repeated violation) (corrected on site)
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. Tortillas is/are not stored in food storage areas.
Corrective action: Tortillas must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately.
- Dead Pest Removal - GRP
Dead Pest Removal - Dead pests in facility.
TFER 229.167(p)(12) - Page 108. Dead insects were in the area by the soda boxes of the establishment.
Corrective action: Dead insects 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.
- COMMENT:
Repeat violations will result in citations.
- CLOSURE NOTICE
You are hereby notified that you must take immediate action to close your food facility to the public until appropriate corrective actions are taken to safeguard the public from hazards detailed above in this report.
Serious health violations were identified during today's health inspection. You must close your food facility immediately to the public until appropriate corrective actions are completed.
Corrective action: Before the facility named in this report can reopen for food service operations to the public, the owner/operator must take immediate corrective action to correct identified hazards and request a reinspection by a Health Department Consumer Health Specialist. Due to the closure of the facility, the facility is required to pay a fee of $125 at the Public Health Department, 1800 University Drive, Room 219 before the facility will be scheduled for a re-inspection. The Consumer Health Specialist named at the bottom of this report will contact you to set up an appointment for a re-inspection after the payment is received. The closed facility must meet minimum standards before it can be re-opened.
- Proper Cooling of Cooked/Prepared Foods (repeated violation) (corrected on site)
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The salsa is in/on the reachin refrigerator at a temperature of 65 to 69 degrees F after cooling for overnight (since yesterday afternoon).
Corrective action: Discard the salsa that did not reach 41 °F within 4 hours after reaching 70 °F. Corrections must be made immediately.
- Cold Hold (41 °F) (repeated violation) (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 potentially hazardous food items are 60 degrees F.
Corrective action: The potentially hazardous food items must be maintained at 41degrees F or below. You may use time as a public health control, documenting the time at which the food product was removed from refrigeration and discarding any remaining food after four hours. Corrections must be made immediately. A long term solution must be put in place to prevent this repeat violation.
- Hot Hold (135 °F) (repeated violation)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The meat products is in/on the buffett at a temperature of 95 to 99 degrees F and is not being maintained at 140 °F or above.
Corrective action: Rapidly reheat meat products to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately. You may use time as a public health control by documenting the time at which the food was removed from 140 degrees F, discard any remaining food product at four hours.
- Proper/Adequate Handwashing (repeated violation)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The food service workers did not follow procedures for proper handwashing. Several employees were observed washing their hands with gloves on. Several employees were observed washing their hands in cool/cold water.
Corrective action: The food service workers will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
- Approved Source/Labeling (repeated violation) (corrected on site)
TFER 229.164(b), (d), (l), (p) & (q) - Pages 26, 41, 53 & 55-56 Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over their processing and distribution of food. Additionally, packaged foods shall comply with standard of identity requirements, will be presented honestly and shall be labeled according to law.
The packaged canned goods is/are not labeled as specified in law.
Corrective action: The packaged canned goods must be labeled as specified in law. Packaged products need common name of product, net weight, list of ingredients, store name and address. 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 ready to eat food items 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 ready to eat food items with their bare hands. Corrections must be made immediately.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure
TFER 229.166(a)-(d) & (i)(5) - Pages 89-90 & 94. Drinking water shall be from an approved public water system. The source and system shall be of sufficient capacity to meet the water demands of the establishment. Hot and cold water under pressure shall be provided to all fixtures and equipment that require water with the exceptions that are listed in the Texas Food Establishment Rules (TFER 229.166(d)(2). Hot water generation and distribution systems shall be sufficient to meet peak hot water demands throughout the establishment.
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. (several handsinks, food prep sinks) The water distribution system is not providing sufficient water to meet the water demands throughout the food establishment. (sink at cutting station up front)
Corrective action: The hot water generation and distribution system must provide sufficiently heated water to meet the peak hot water demands throughout the food establishment. Corrections must be made immediately. The water distribution system must provide sufficient water to meet the water demands throughout the food establishment. 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.
Gnats were observed in or around the bakery area of the kitchen.
Corrective action: Gnats must be controlled and prevented access in or around the bakery area of the kitchen. Corrections must be made within 3 days.
- Thermometers Provided/Accurate/Properly Calibrated (repeated violation)
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 kitchen did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator in the kitchen must have a readily available and visible thermometer. Corrections must be made within 7 days.
- 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.
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. (knives stored between equipment) The can opener located in the kitchen has/have adhering food or food particles.
Corrective action: 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. The can opener located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
- Food Establishment Permit/Food Handler Card (repeated violation)
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) have not attended required annual food handler training.
Corrective action: food service workers must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. 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 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 5 days.
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Follow-up Inspection | 05/11/2009 | 57 |
- Food - GRP (repeated violation)
Food - Identification and segregation.
TFER 229.164(f)(3) - Page 33. Containers of stored seasonings are not marked with the common name of the food it contains.
Corrective action: Containers of stored seasonings must be marked with the common name of the food it contains. Corrections must be made immediately.
- Food Protection - GRP (repeated violation)
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. Food items is/are not properly stored in food storage areas.
Corrective action: Food items must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately.
- Premises - GRP (repeated violation)
Premises - Condition.
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. (in storage room area)
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Remove any unused/broken equipment. Corrections must be made within 7 days.
- Plumbing- GRP (repeated violation)
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty sink in the employee's restroom is not maintained in good repair. (draining VERY slow)
Corrective action: The faulty sink in the employee's restroom shall be maintained in good repair. Corrections must be made within 2 days.
- Paper Test Strip Testing Devises - GRP (repeated violation)
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 5 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (repeated violation)
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- COMMENT:
Repeat violations will result in the issuance of ciations.
- 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.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- Cleaning Equipment - GRP
Cleaning Equipment - Design and storage.
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allows air-drying or to prevent soiling the walls, equipment, supplies or mop handle.
Corrective action: After use, mops shall be rinsed and placed in a position that allows them to air-dry without soiling the walls, equipment, supplies or mop handle. Corrections must be made immediately.
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
Corrective action: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt or other materials. Filters will be removed and cleaned frequently to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens or single-service and single-use articles. Corrections must be made within 7 days.
- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
Corrective action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrections must be made immediately.
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. (storage room)
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 30 days.
- Proper Cooling of Cooked/Prepared Foods (corrected on site)
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The soups, cooked onions, meats is in/on the food shelves/counter at a temperature of 80 degrees to 125 degrees F after cooling for an unknown period of time.
Corrective action: Discard the soups, cooked onions, meats that did not reach 70 °F within 2 hours after removal from warm hold. Corrections must be made immediately.
- Cold Hold (41 °F) (repeated violation) (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 meat products is/are at room temperature with an internal temperature of 60-70 degree F and is not being maintained at 41 °F or below.
Corrective action: Discard the meat products that is not being maintained at 41 °F or below. Corrections must be made immediately.
- Proper/Adequate Handwashing (corrected on site)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The food service workers did not follow procedures for proper handwashing. The food handler washed her gloved hands rather than taking off the soiled gloves to wash hands and putting on new gloves.
Corrective action: The food service workers will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
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
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The employee must confine drinking to a designated break area. Corrections must be made immediately.
- Cross-Contamination of Raw/Cooked Foods/Other (repeated violation) (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 ice cream is served in the ice cream freezer where the patrons are self serving the ice cream.
Corrective action: The ice cream must not be accessable for the patron's self service in/on the ice cream freezer. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation) (corrected on site)
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 potentially hazardous foods 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. The potentially hazardous food items that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The potentially hazardous foods/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. Corrections must be made immediately. The potentially hazardous food items/all ready to eat foods that is located in the walkin refrigerator that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Equipment Adequate to Maintain Product Temperature (repeated violation)
TFER 229.165(g)(1) - Page 69 Equipment for heating and cooling food and for holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified in para TFER 229.164.
The reachin refrigerator is not holding cold potentially hazardous food items at 41 degrees F or below. The cold table top unit is not holding cold meat at 41 degrees F or below. The cold table top unit is not holding raw cat fish at 34 degrees F or below.
Corrective action: The reachin refrigerator must hold cold potentially hazardous food items at 41 degrees F or below. Corrections must be made immediately. The cold table top unit must hold cold meat at 41 degrees F or below. The raw cat fish is not holding at 34 degree F. 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 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.
- Toxic Items Properly Labeled/Stored/Used (repeated violation)
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.
The Off bug spray are present in the storage room and are not needed for food service operations.
Corrective action: The Off bug spray that are present in the storage room and are not needed for food service operations must be discarded or removed to a safe storage area. Corrections must be made 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.
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.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 5 days.
- Thermometers Provided/Accurate/Properly Calibrated (repeated violation)
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 kitchen did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator in the kitchen must have a readily available and visible thermometer. Corrections must be made within 2 days.
- 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.
The potato chopper and meat grinder located in the kitchen has/have adhering food or food particles. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized utensils stored in the kitchen are exposed to splash, dust, or other contamination. (knives, ice cream scoops, choppers)
Corrective action: The potato chopper and meat grinder located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The cutting board located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. Single service, single use and clean sanitized utensils must be stored where they are not exposed to splash, dust, or other contamination and at least six (6) inches above the floor. Corrections must be made immediately.
- Food Establishment Permit/Food Handler Card (repeated violation)
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) have not attended required annual food handler training.
Corrective action: food service workers must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. 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 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 5 days.
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Follow-up Inspection | 05/01/2009 | 53 |
- Food - GRP
Food - Identification and segregation.
TFER 229.164(f)(3) - Page 33. Containers of stored seasonings are not marked with the common name of the food it contains.
Corrective action: Containers of stored seasonings must be marked with the common name of the food it contains. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. bakery products is/are not covered during storage. TFER 229.164(i)(2) - Page 38. Food items is/are not properly stored in food storage areas.
Corrective action: bakery products must be covered to protect it from contamination during storage. Corrections must be made immediately. Food items must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately.
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment 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 2 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 7 days.
- Premises - GRP
Premises - Condition.
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. (in storage room area)
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Remove any unused/broken equipment. Corrections must be made within 7 days.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty sink in the employee's restroom is not maintained in good repair. (draining VERY slow)
Corrective action: The faulty sink in the employee's restroom shall be maintained in good repair. Corrections must be made within 2 days.
- 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 5 days.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- COMMENT:
Repeat violations will result in the issuance of ciations.
- Cold Hold (41 °F) (repeated violation)
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 salad items on the cold buffet and pizza toppings are at an internal temperature of 50 to 54 degrees F and are not being maintained at 41 °F or below. The fish/seafood is in/on the cold holding unit at an internal temperature of 50 to 54 degrees F and is not maintained at 34 °F or below. The chicken is on the cold holding unit at an internal temperature of 50 degree F and is not maintained at 41 degrees or below.
Corrective action: Rapidly cool the salad items on the cold buffet and pizza toppings to 41 °F or below. Corrections must be made immediately. Rapidly cool the Fish/Seafood to 34 °F. Corrections must be made immediately. Rapidly cool the chicken to 41 degrees F. Corrections must be made immediately.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The buffet items is in/on the buffet food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 140 °F or above. The meat products is in/on the food warmer shelves in the kitchen at a temperature of 100 to 104 degrees F and is not being maintained at 140 °F or above.
Corrective action: Rapidly reheat buffet items to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately. Rapidly reheat meat products to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately.
- Proper Cooking Temperatures per PHF (corrected on site)
TFER 229.164(k) - Pages 41-42 Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animals foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the Texas Food Establishment Rules.
The potentially hazardous food items is/are on/at the food warmer at a temperature of 120 to 124 degrees F and is not cooked to heat all parts of the food to 155 °F or above for 15 seconds. Food dishes brought from the kitchen to the buffet were at 120 degrees F following the cooking process.
Corrective action: Cook the potentially hazardous food items to heat all parts of the food to 155 °F or above for 15 seconds. Corrections must be made immediately. Ensure that food is cooked up to the proper temperature prior to bringing the food out to the food warmer on the buffet line.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The dented cans must be sound to be sold, served or consumed. Corrections must be made immediately.
- Cross-Contamination of Raw/Cooked Foods/Other (repeated violation) (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 all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells (in the walk in refrigerator).
Corrective action: The all ready to eat foods must not be stored in contact with or under the eggs, raw in-shells. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation)
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 potentially hazardous food items that are that is located in the refrigerators has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The potentially hazardous food items that are/all ready to eat foods that is located in the refrigerators that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Equipment Adequate to Maintain Product Temperature
TFER 229.165(g)(1) - Page 69 Equipment for heating and cooling food and for holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified in para TFER 229.164.
The reachin refrigerator is not holding cold pizza toppings and dessert items at 41 degrees F or below. The food warmer shelves is not holding hot potentially hazardous food itmes at 140 degrees F or above.
Corrective action: The reachin refrigerator must hold cold pizza toppings and dessert items at 41 degrees F or below. Corrections must be made immediately. The food warmer shelves must hold hot potentially hazardous food itmes at 140 degrees F or above. Corrections must be made immediately.
- 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.
No hand drying provisions were available at the handwash facilities in the employee's restroom. The paper towel dispenser is broken.
Corrective action: Hand drying provisions must be available at the handwash facilities in the employee's restroom. Corrections must be made immediately.
- Toxic Items Properly Labeled/Stored/Used (repeated violation)
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.
The insecticide and bug repellant are present in the food preparation area and are not needed for food service operations.
Corrective action: The insecticide and bug repellant that are present in the food preparation area and are not needed for food service operations must be discarded or removed to a safe storage 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 refrigeration in the food establishment did not have a readily available and visible thermometer.
Corrective action: The refrigeration in the food establishment must have a readily available and visible thermometer. Corrections must be made within 7 days.
- 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.
The in-use utensils used for preparation or serving in the pizza/dessert area are not stored in a manner to prevent contamination of the product. The broken lids, damaged spatula, cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The utensils located in the kitchen has/have adhering food or food particles.
Corrective action: 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. The broken lids, damaged spatula, cutting boards located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The utensils located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
- 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.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 7 days.
- Food Establishment Permit/Food Handler Card (repeated violation)
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) have not attended required annual food handler training.
Corrective action: food service workers must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. 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 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days.
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Regular Inspection | 04/29/2009 | 52 |
- Cold Hold (41 °F) (repeated violation) (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.
Raw chicken and raw fish at 49°F in kitchen.
Corrective action: Rapidly cool chicken to 41°F. Rapidly cool raw fish to 34°F. Corrections must be made immediately.
- 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.
Raw eggs in shell stored over ready to eat foods in walk in refrigerator.
Corrective action: Store raw eggs in shell, on bottom shelf below ready to eat foods. 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.
There is no handwash sink available for carving station.
Corrective action: A handwash sink shall be installed in carving station area. Corrections must be made within 30 days.
- 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 cooked foods on the buffet lacks written documentation of when it was removed from temperature control.
Corrective action: The cooked foods on the buffet/ 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. Corrections must be made immediately. Provide temperature log to keep track of hot hold tempertures and foods that are not kept at 140°F. Foods that are kept below 140°F must be discarded after four hours.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site)
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.
Drain for handwash sink in front of walk in refrigerator is leaking.
Corrective action: The handwash sink. must be repaired. 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 Fort Worth Food Manager's Certificate is not available.
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 72 hours.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces in the drink station are damaged.
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 21 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 inside of the ice machine located in the kitchen has/have adhering foreign material.
Corrective action: The inside of the ice machine located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. 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. There is exposed wood behind pizza counter.
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. Corrections must be made within 7 days.
- 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.
Can of insecticide at drink station.
Corrective action: Remove insecticide from food establishment immediately.
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Regular Inspection | 01/21/2009 | 72 |
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