Amys Restaurant, 1537 N Main St, Fort Worth, TX 76164 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The employee is/are handling tortillas with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared food products 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Observed evidence of dumping drinks in the hand sink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient water for handwashing. The cold water is turned off.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the warewash sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the customer service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Zip lock bags used for food storage in steam table The ice tea nozzle located in the customer service area has/have adhering foreign material.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
|
Regular | 06/27/2015 | 76 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables and tortillas are stored in contact with or under the eggs, raw in-shells.
- 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. Observed evidence of dumping dinks (coffee) inside the hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient water for handwashing. They have the cold water turn off.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and trash bags 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- 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. Light bulbs in the 3 compartment sink area are unshielded.
|
Regular | 09/25/2014 | 74 |
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