- 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. Cleaning chemicals are hanging off of handwashing sink, partially blocking it.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, soda machine upper plate, mixer, and can opener located in the food establishment has/have adhering foreign material. Single service, single use and clean sanitized spatula is stored on the floor and is exposed to splash, dust, or other contamination.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cooked sausage is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Shelving in the kitchen is not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the customer service area is not maintained in good repair. Handwashing sink is leaking in customer service area.
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Regular | 02/04/2016 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pancake batter, sliced tomatoes, eggs, ham, and cheese is in/on the top of the reachin cooler to the right of the grill and on ice to the right of the grill at an internal temperature of 55-70°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerators are not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area and grill area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the refrigerator, shelves, soft drink nozzles, door fronts to equipment, fryer, and grill located in the kitchen has/have adhering foreign material.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 10/12/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham, tomatoes, and cheese is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerators are not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside the oven, shelves, and counters located in the kitchen has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The food prep sink located in the kitchen has/have adhering dirt.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 06/26/2015 | 82 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in refrigerator top and inside, shelf, cutting board and inside broken cooler located in the kitchen has/have adhering food or food particles.
- 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 shelves in dry storage area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 02/13/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes and cheese sitting on ice is at an internal temperature of 64 °F and 70°F and is not being maintained at 41 °F or below. The cooked chicken is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The dented cans is/are unsound and should not be sold, served or consumed.
- Proper/Adequate Handwashing - 4 penalty points
Employees did not follow procedures for proper handwashing. Employees did not wash their hands before putting on gloves or when changing gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The employee is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Employee is wiping his gloved hands on his apron.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink nozzles, counter, and shelves located in the kitchen has/have adhering mold and food or food particles. The paint brush used for butter or oil 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 containers storing flour, corn starch, etc. 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage room.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 10/20/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham and tomatoes(44°F) is at an internal temperature of 46-53°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled onions and pizza is in/on the counter at a temperature of 68°F and 120°F, respectively, and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the kitchen has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee scratched head with gloved hand.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
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Regular | 03/31/2014 | 75 |
Restaurant representatives - add corrected or new information about American Food & Vending Svc Of Mo Inc, 4301 Cambridge Rd, Fort Worth, TX 76155 »