- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham, sausage, diced tomatoes, and cheese are at an internal temperature of 60, 59, 47, and 46 respectively and are not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese that is/are located in the upright 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of soap are not properly labeled. Soap containers are labeled as sanitizer in various areas in the food establishment. Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometers in the sliced pie refrigerator and milk (for coffee) cooler that is located in the kitchen are broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material. The cutting boards located near the prep coolers are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator located in the kitchen has adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food in walkin cooler are not stored in food storage areas. Food being stored on the floor in walkin cooler and freezer.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwash area and near the back door are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Chlorine test strips are needed.
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Regular | 11/09/2015 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is stored in direct contact by stacking other pans of food product on top.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after handling chemicals, prior to donning new gloves, and after handling raw eggs.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Also, sanitizer at warewash sink has greasy residue and needs to be replaced.
- 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 potato slicer and microwave located in the food preparation area has/have adhering foreign material and food debris. Using wet towels underneath cutting boards. Single-service or single-use articles, i.e., single-use plastic bags for bread, buckets, etc., are being reused for food product storage in the walkin freezer.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dry goods are not marked with the common name of the food it contains.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Scoop handles contacting product in bakery prep and main prep areas. Breakable plates used to take up food.
- 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. Shelving areas underneath prep tables need to be resurfaced. Need smooth shelving to elevate product in walk in cooler instead of crate type containers. Towel wrapped around piping at dishwash area.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Toilet Facilities - GRP
Vent fan in employee restroom has dust build up. TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Women's restroom has sewer gas type smell and need to check vent fan and/or possibly wax rings on toilets.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Grease residue on ground outside dumpster and at back door. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Top to dumpster open.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. (bakery area)
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. No chlorine strips observed.
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Regular | 07/17/2015 | 77 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sausage and cheese sauce is in/on the steam table at a temperature of 114 to 124 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bake station is used for purposes other than handwashing.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of Mice was observed in or around the storage room.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Scoop handle contacting sugar at wait station.
- 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. Shelving areas underneath prep tables need to be resurfaced.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Food spillage on ground outside dumpster. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean . Need to clean vent fan in restroom. TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin freezer are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the side area storage room are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Lights spent at hood, also.
- Cleaning Equipment - GRP
Using dispenser and floor drain in place of mopsink.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back house do not fit properly. Need to insect/rodent proof back door.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. Hole and breaks observed at warewash sink.
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Regular | 03/11/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the storage room.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave and can opener located in the kitchen has adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen is not maintained in good repair. The handwashing sink in the kitchen is leaking.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Chlorine paper test strips are not available for the dish machine
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food processor/blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/10/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes and deli meats are at an internal temperature of 50 degrees F and is not being maintained at 41 °F or below. The roast beef in walk in cooler is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The potato (boiled) is in/on the steam table at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The household insecticides are present in the chemical storage area and are not needed for food service operations.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 3-compartment sink area. TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The main prep cooler and meat prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Over half of the employees have expired food handler cards.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the walk in cooler.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Back door does not tightly self close.
- Plumbing- GRP
Need proper drain stopper for warewash sink.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Need chlorine test strips to monitor dishmachine daily.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food processor/blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/07/2014 | 78 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plates, microwave and storage bins located in the kitchen have adhering foreign material. The shelves and plate located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Doors and door handles are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and walk in freezer 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 | 03/10/2014 | 93 |
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