- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
Your annual health permit is not displayed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the meat/fish market are not fitted with coving or closed and sealed. *baseboards have openings behind food prep table at the front (where hw sink is)
|
Regular | 01/21/2016 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the open display case in the meat market at an internal temperature of 46°F - 48°F, it has been maintained above 34°F for greater than four (4) hours.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the meat/fish market are not fitted with coving or closed and sealed. *baseboards have openings behind food prep table at the front (where hw sink is)
|
Regular | 01/21/2016 | 85 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
|
Regular | 12/28/2015 | 97 |
| No violation noted during this evaluation. | Regular | 09/22/2015 | 100 |
| No violation noted during this evaluation. | Regular | 09/22/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The foods on the salad bar is at an internal temperature of over 41°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous foods is in/on the hot hold area at a temperature of below 135°F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
Regular | 09/22/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the Mobile Refrigerated Case at an internal temperature of 48 to 51 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the food preparation area has/have adhering food or food particles. The meat trays located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Attachment is missing off of the door panel to the saw.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. End caps missing on lights in walk-in cooler.
- Plumbing- GRP
RPZ does not drain to sanitary sewer via the one inch minimum air gap. Discharge should not have to travel across the floor to get to the floor drain.
|
Regular | 06/27/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the customer area display case at an internal temperature of 45 to 47 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Employee picked up towel dispenser from wet floor and the waste water dripped onto the cutting board.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The seafood salads that is/are located in the full service case has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Towels stored on handsink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The full service cases in the seafood prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the full service case. The ice maker and ice build up inside full service cases located in the seafood area has/have adhering foreign material and ice accumulation.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the employee restroom hall are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dock area do not fit properly.
- Plumbing- GRP
Rpz does not drain to sanitary sewer via a floor drain.
|
Regular | 06/27/2015 | 77 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The foil pans used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The gaskets located in the Baxter refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the under equipment and shelves are not clean .
- Plumbing- GRP
Water has to run over 2 minutes at handsinks in prep area and restrooms to reach 100°F.
|
Regular | 11/25/2014 | 94 |
| No violation noted during this evaluation. | Regular | 08/28/2014 | 100 |
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the bakery.
|
Regular | 08/28/2014 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the walkin refrigerator area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
Regular | 08/28/2014 | 90 |
| No violation noted during this evaluation. | Regular | 08/28/2014 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
|
Regular | 08/28/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
|
Regular | 08/28/2014 | 91 |
Report review
Restaurant representatives - add corrected or new information about Albertsons Llc #4124, 7400 Oakmont Blvd, Fort Worth, TX 76132 »