- 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 sandwich press does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only sandwich press that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 2 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. 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 7 days. Remove all items not necessary for the restaurant. Organize and get all items off the floor in the large party room. 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 7 days. Remove broken refrigerator by the grill that is being used as a shelf.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. All food is/are not covered during storage.
Corrective action: All food must be covered to protect it from contamination during storage. Corrections must be made immediately.
- 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.
- 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.
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 2 days. Remove duct tape from the outside of the ice machine and repair the damage correctly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP (repeated violation)
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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 2 days.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area 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 2 days.
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
Corrective action: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. 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 immediately. Gas rice cooker shall be place under the vent-a-hood or remove and replace with an electric rice cooker.
- Proper Cooling of Cooked/Prepared Foods
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 egg rolls is in/on counter at a temperature of 110 °F after cooling for @TIME, HOURS@.
Corrective action: Discard the egg rolls 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 egg rolls and wontons is in/on the counter at an internal temperature of 45 to 55 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the egg rolls and wontons that is/are not being maintained at 41 °F or below. Corrections must be made immediately. Do not leave food sitting out on the counters.
- 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 prepared foods 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.
Corrective action: The prepared 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.
- 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 grill area is not providing sufficient hot water for handwashing. Hot water foot pedal broken.
Corrective action: The handwashing sink in the grill area must provide sufficient hot water for 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 chest freezer in the 3-compartment sink area did not have a readily available and visible thermometer.
Corrective action: The chest freezer in the 3-compartment sink area must have a readily available and visible thermometer. Corrections must be made within 2 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.
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. The plastic container 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, single use and clean sanitized pans on the floor stored in the floor are exposed to splash, dust, or other contamination. The rice cooker and inside the ice machine located in the kitchen has/have adhering food particles and mold. The food containers located in the 3-compartment sink area is/are not properly sanitized. Employee washed food containers with soap only and then rinsed and placed the containers on the floor. Containers were not sanitized or stored correctly. Single service, single use and clean sanitized pans and food containers stored in the kitchen are exposed to splash, dust, or other contamination.
Corrective action: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse soy sauce bucket for other food/sauces. Remove the noted equipment from the facility. Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved for use with food. Correct within 2 days days. 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. The rice cooker and inside the ice machine located in the kitchen must be properly washed, rinsed and sanitized and free of food particles and mold. Corrections must be made immediately. The food containers located in the 3-compartment sink area must be properly 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
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. Missing some cards.
Corrective action: Any employee that handles food or cleans dishes or utensils 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 5 days. All employees shall retake the food handler class. Their cards are being confiscated because of lack of knowledge.
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Regular Inspection | 11/18/2010 | 74 |
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces and door in the walkin refrigerator are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen, men's restroom, and storage hall 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. Third notice. Failure to correct within 14 days will result in a citation. 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. Repaint wall in the storage hall. Provide baseboard to the hall.
- National Sanitation Foundation Approved Equipment - GRP (repeated violation) (corrected on site)
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 sandwich grill, food storage containers and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only sandwich grill and microwave that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent Remove the grill and microwave at once. Third notice.
- Food Protection - GRP (repeated violation)
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. All food is/are not covered during storage.
Corrective action: All food must be covered to protect it from contamination during storage. Corrections must be made immediately.
- 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 7 days. Remove all items not necessary for the restaurant. Organize and get all items off the floor in the large party room.
- COMMENT:
Kitchen temperature is over 95 °F. Employees are sweating and the coolers can not maintain proper temperature in such a hot environment. Kitchen has no air conditioning. Provide air conditioning to the kitchen within 14 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 raw meat and potentially hazardous foods is in the walkin cooler are at an internal temperature of 48 to 50 °F and are not being maintained at 41 °F or below.
Corrective action: Discard the raw meat and potentially hazardous foods that are not being maintained at 41 °F or below. Corrections must be made immediately. Walk-in cooler is 50 °F. Do not use for potentially hazardous foods until it is working.
- 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 cooked food that is located in the walkin refrigerator and large 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 cooked food that is located in the walkin refrigerator and the large 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 walkin cooler is not holding cold potentially hazardous foods at 41 degrees F.
Corrective action: The walkin cooler and the small reachin cooler by the grills must hold cold potentially hazardous foods at 41 degrees F. Corrections must be made immediately. Provide an air curtain (plastic curtain) on the walkin cooler door and repair cooler. Correct within 24 hours.
- Handwash Facilities Adequate & Access (repeated violation) (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 grill area is not providing sufficient water for handwashing.
Corrective action: The handwashing sink in the grill area must provide sufficient water for handwashing. Corrections must be made within 24 hours.
- 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.
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 7 days after obtaining State food manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site)
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.
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator.
Corrective action: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not use thank you plastic bags as food storage bags for unwrapped food.
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Regular Inspection | 07/29/2010 | 79 |
- Floors, Walls and Ceilings - GRP (repeated violation)
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces and door in the walkin refrigerator are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen, men's restroom, and storage hall 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. Third notice. Failure to correct within 14 days will result in a citation. 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 3 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. 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. Repair damaged wall tile. Repaint wall in the storage hall. Provide baseboard to the hall.
- National Sanitation Foundation Approved Equipment - GRP (repeated violation)
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 sandwich grill, food storage containers and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only sandwich grill, food storage containers and microwave that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 24 hours.. Second notice.
- Food Protection - GRP (repeated violation)
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. All food is/are not covered during storage.
Corrective action: All food must be covered to protect it from contamination during storage. Corrections must be made immediately.
- 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 7 days. Remove all items not necessary for the restaurant. Organize and get all items off the floor in the large party room.
- COMMENT:
Kitchen temperature is over 95 °F. Employees are sweating and the coolers can not maintain proper temperature in such a hot environment. Kitchen has no air conditioning. Air ducts have been removed. Provide air conditioning to the kitchen within 14 days.
- 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 raw meat and potentially hazardous foods is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the raw meat and potentially hazardous foods that is/are not being maintained at 41 °F or below. 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.
Employees are using a bowl to scoop fried won tons.
Corrective action: Provide a scoop with a handle for the fried won tons.
- 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.
A baby roach is crawling in the raw chicken in the food prep cooler.
Corrective action: Throw away the chicken at once.
- 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 rice 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 rice/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
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 walkin cooler and the small reachin cooler by the grills is not holding cold potentially hazardous foods at 41 degrees F.
Corrective action: The walkin cooler and the small reachin cooler by the grills must hold cold potentially hazardous foods at 41 degrees F. Corrections must be made immediately. Provide an air curtain (plastic curtain) on the walkin cooler door and repair cooler. Repair the small reachin cooler or replace it. Correct within 24 hours. Correct within 24 hours.
- 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 grill area is not providing sufficient water for handwashing. The handwashing sink in the dishwash machine area is not providing sufficient hot water for handwashing.
Corrective action: The handwashing sink in the grill area must provide sufficient water for handwashing. Corrections must be made within 24 hours. The handwashing sink in the dishwash machine area must provide sufficient hot water for handwashing. Corrections must be made within 24 hours. Repair the grill hand sink. Repair the broken hot water foot pedal.
- 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.
Roaches were observed in or around the kitchen.
Corrective action: Roaches must be controlled and prevented access in or around the kitchen. Corrections must be made within 24 hours.
- 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.
- 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.
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 7 days after obtaining State food manager card.
- 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 inside the ice machine, food storage containers, and spice containers 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.
Corrective action: The inside the ice machine, food storage containers, and spice containers located in the kitchen must be properly washed, rinsed and sanitized and free of mold and food or food particles. Corrections must be made immediately. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse food containers (spice containers) for other food.
- 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: All employees 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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Regular Inspection | 07/28/2010 | 62 |
- 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 walkin refrigerator 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. Second notice.
- 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.
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 3 days. Remove all wood used as shelves in the walkin freezer. Provide commercial, restaurant grade shelves for freezer.
- National Sanitation Foundation Approved Equipment - GRP (repeated violation)
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 food storage containers and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only food storage containers and microwave that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 4 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 3 days. Replace cracked light shield in the storage room.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. chips is not covered during storage. TFER 229.164(i)(2) - Page 38. Large bulk bakery storage containers is/are not stored in food storage areas.
Corrective action: chips must be covered to protect it from contamination during storage. Corrections must be made immediately. Large bulk bakery storage containers 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. Provide wheel carts for large bakery containers to get them off the floor.
- 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. Back screen door in the kitchen do not fit properly. holes in the screen 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. Keep door closed until repaired.
- COMMENT:
A reinspection shall be conducted on Monday. Any food not stored in a food container shall be thrown away.
- 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 fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
Corrective action: Rapidly cool theFish/Seafood to 34 °F. Corrections must be made immediately. Place bags of ice on shrimp.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The swollen and dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The swollen and dented cans 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.
A bowl with no handle is being used as a food scoop. The raw beef and pork are stored in contact with or under the raw chicken.
Corrective action: Provide only scoops with handles for ready-to-eat food. The raw beef and pork must not be stored in contact with or under the raw chicken. Corrections must be made immediately.
- 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 grill area is inaccessible to food service employees.
Corrective action: The handwashing sink in the grill area must be accessible to food service employees. Corrections must be made immediately. Do not block hand sink with containers of vegetables.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 14 days. 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 7 days after obtaining State food manager card.
- 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 smoker, food containers, shelves, and inside the cooler located in the kitchen has/have adhering food particles, dirt, and grease. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Rice scoop stored in container of water. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
Corrective action: The smoker, food containers, shelves, and inside the cooler located in the kitchen must be properly washed, rinsed and sanitized and free of food particles, dirt, and grease. 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. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Provide only commercial grade food storage containers. Do no use carry-out bags, ranch dressing containers, soy sauce buckets, cans, and non-food containers for food storage. Repeat violation. Correct by Monday.
- 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: All employees 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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Regular Inspection | 03/17/2010 | 75 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. The egg rolls is/are not covered during storage.
Corrective action: The egg rolls must be covered to protect it from contamination during storage. Corrections must be made 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 kitchen do not fit properly.
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
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Restroom
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. Materials for indoor floor, wall and ceiling surfaces shall be smooth, durable and easily cleanable where food establishment operations are conducted. Corrections must be made within 14 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 plastic food storage containers, metal wire containers, and the freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only plastic food storage containers, metal wire containers, and the freezer that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 14 days.
- 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
Hand sink is being used to dump tea bags.
Corrective action: Hand sinks are to only be used for hand washing.
- Cross-Contamination of Raw/Cooked Foods/Other
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.
A bowl with no handle is being used as a food scoop.
Corrective action: Provide only scoops with handles for ready-to-eat food.
- 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).
All ready to eat foods that is located in the walkin 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 ready-to-eat food that is located in the 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: All ready to eat foods that is located in the walkin 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). 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 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 grill area is inaccessible to food service employees.
Corrective action: The handwashing sink in the grill area must be accessible to food service employees. 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.
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 14 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 rusty wire containers storing egg rolls located in the refrigerator are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The utensil storage drawer, handles to rice cookers, and can opener located in the kitchen has/have adhering grease, dirt, and food particles. The in-use utensils used for preparation or serving in the rice scoop are not stored in a manner to prevent contamination of the product. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
Corrective action: The rusty wire containers storing egg rolls located in the refrigerator must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The utensil storage drawer, handles to rice cookers, and can opener located in the kitchen must be properly washed, rinsed and sanitized and free of grease, dirt, and food particles. 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. Corrected. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse soy sauce buckets for other food.
- 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. Raw Shellfish 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 shellfish are not available in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 3 days. Raw Shellfish and fish 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 shellfish must be available in the facility. Corrections must be made within 3 days.
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Shared Inspection | 11/18/2009 | 76 |
- 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.
- 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 cook line.
Corrective action: Hand drying provisions must be available at the handwash facilities in the cook line. 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 soda nozzle located in the bar has/have adhering mold. The in-use utensils used for preparation or serving in the server station are not stored in a manner to prevent contamination of the product. Ice scoops in server stations not stored in a manner to prevent contamination. The microwave oven located in the kitchen has/have adhering food or food particles.
Corrective action: The soda nozzles located in the bar must be properly washed, rinsed and sanitized and free of mold. 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. The microwave oven located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
- Evidence of Rodents/Other Animals
TFER 229.167(p)(11) & (12) - Pages 108 Rodents and other pests shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live rodents and other pests shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if rodents and other pests are found, by applying a means of rodent/animal control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped rodents and other pests shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Evidence of Mice was observed in or around the storage shelving area.
Corrective action: The Mice that are in or around the storage shelving area must be eliminated. Corrections must be made within 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.
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Regular Inspection | 01/08/2009 | 87 |
Restaurant representatives - add corrected or new information about China Jade Restaurant, 5274 S Hulen St, Fort Worth, TX »