- Cold Holding Temperature - 5 penalty points
The pasta salad is held on ice at a temperature of 48°F.
- Sound Condition - 4 penalty points
There is food in the freezer that has been stored since before current owner took over the restaurant. It is unknown how long food has been there.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The diced turkey located in the walk in cooler is held more than 24 hours and is not dated.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer has adhering food matter. There is food splatter on the overhead pot/utensil holder over the prep area. The ice maker has adhering foreign matter.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
Post mix syrup is stored on the floor.
- Single-service/Single-use Articles - GRP
Cases of single use items stored on the floor.
- Premises - GRP
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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/20/2016 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes and cheeses are in the refrigerator at an internal temperature of 60-68°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The french fries are at an internal temperature of 58°F.
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, hot hold warmer and ice machine located in the kitchen have adhering foreign material.
- 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. Gasket is torn. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gasket is dirty.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 07/30/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The lunch meats, cheeses and hamburger patties are in the prep cooler at an internal temperature of 50 to 55°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The milk is unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tea is stored in contact with or under the raw eggs.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, refrigertor, cutting board and ce machine located in the kitchen have adhering foreign material. A few of the refrigerators essential for the operation of a commercial kitchen are not in good working order
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers of frozzen foods are not stored in food storage areas.
- 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. Gaskets, doors and handles are soiled.
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Regular | 12/29/2014 | 75 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tomatoes are stored in contact with or under the raw chicken. There is a fly is on a cutting board.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water in the 3 compartment sink is 105°F which is inadequate to properly wash kitchen ware.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walk in cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The frrezer located in the kitchen has adhering foreign material.
- 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. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the of the prep sink is not maintained in good repair.
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Regular | 06/26/2014 | 87 |
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