- Hot Holding Temperature - 5 penalty points
The sausage rolls is in/on the food warmer at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Approved Source/Labeling - 4 penalty points
The packaged desserts is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees. Handsinks are more then 20ft from food operation.
- 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 handwash area. No hand drying provisions were available at the handwash facilities in the handwash area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of fly squatter are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed stored on the prep areas.
- 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. No food manager on duty.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Follow-up | 07/22/2015 | 79 |
- Hot Holding Temperature - 5 penalty points
The sausage rolls is in/on the food warmer at a temperature of 110 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The unprotected dough is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The hot dogs that is/are located in the walkin refrigerator 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.
- Approved Source/Labeling - 4 penalty points
The packaged desserts is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the smaller bakery room is inaccessible to food service employees.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The medicine are present in the food preparation area and are not needed for food service operations.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the AC unit leaking is not equipped to prevent backflow into the potable water system.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized knives stored in the between tables are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area, observed re-using plastic bags.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bakery toppings is/are not stored in food storage areas.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.Observed dirty equipment.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 07/20/2015 | 71 |
- Sound Condition - 4 penalty points
The canned goods is/are unwholesome and should not be sold, served or consumed. Observed open cans used to store foods.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The milk and juices is/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 food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not properly labeled as specified in law.
- 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 at cake area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area at cake area.
- 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. Obbserved dirty bulk containers.
- 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 | 09/29/2014 | 81 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Carton of raw eggs stored on bags of bakery cream in the reachin refrigerator by the prep table.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The 3 compartment sink waste water discharge ppc pipe does not have an air gap.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cashier was using the hand sink to wet the washing cloth.
- Approved Source/Labeling - 4 penalty points
The self-serve packaged baked goods in the reachin refrigerator does not have the appropriate labels.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. A certified manager was not on site during inspection.
- Non-food Contact Surfaces - GRP
The hand sinks and racks have adhering food residues.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Exposed concrete surfaces by the 3 compartment sink.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwaves does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/11/2014 | 81 |
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