- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material. The crockpot and refrigerator used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The boxed food are not stored in food storage areas.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Observed paper towels stored on the ground.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Cleaning Equipment - GRP (corrected on site)
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 | 02/12/2016 | 91 |
- Sound Condition - 4 penalty points
The soy milk is unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The lunch meat that is located in the tall 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.
- 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
Fruit flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The small baby bottle refrigerator in the baby room did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Scoop stored in sugar is stored with the handle in the sugar.
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Regular | 10/01/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hot dog and milk are in/on the prep table at an internal temperature of 68F and 80F and are not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees.
- 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
Fruit flies and ants were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator located in the kitchen is not properly sanitized.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster oven and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/15/2015 | 83 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the eggs, cooked.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The milk, ham, hot dogs, and fruit in the reach refrigerator have been refrigerated for more than 24 hours and isnot marked with the day of preparation or the date which the food shall be consumed by.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. There is not adequate hot water in the 3 compartment or handwashing sink.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the 3-compartment sink area is not approved for use as an agent to sanitize equipment and utensils. Establishment is using scented bleach.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the kitchen did not have a readily available and visible thermometer.
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Regular | 02/09/2015 | 79 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
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Regular | 10/01/2014 | 96 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The toaster oven, juicer, sandwich press, chest/coffin freezer and microwave 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. All appliances need to be commercial.
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Regular | 06/09/2014 | 97 |
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