- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. The food in the freezer and the salt container is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The bottles of drinks sitting on the floor and the items on the shelf that is not 6 inches off the floor is/are not stored in food storage areas.
Corrective action: The food in the freezer and the salt container must be covered to protect it from contamination during storage. Corrections must be made immediately. The bottles of drinks sitting on the floor and the items on the shelf that is not 6 inches off the floor 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.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the hot water heater area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the hot water heater area are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the ansul system area are not clean .
Corrective action: 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 5 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 5 days. Stop up all holes in the walls. 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.
- 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. 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: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris. Clean top of steamer. 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 cardboard from inside freezer.
- 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 cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the kitchen.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- Toxic Items Properly Labeled/Stored/Used
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. Label spray bottles.
- 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
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 kitchen. The in-use utensils used for preparation or serving the rice are not stored in a manner to prevent contamination of the product. Rice scoop is being stored in a container of water. The bulk food containers, cans of food, shelves, utensil container, and utensils located in the kitchen has/have adhering food or food particles. The cracked salt container and cracked mix chicken soup container located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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 and other plastic food containers for other food. Throw away these containers when they are empty. Do not use to-go cups as food scoops (garlic powder). 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 bulk food containers, cans of food, shelves, utensil container, and utensils located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The cracked salt container and cracked mix chicken soup container located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. 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 annual health permit is not displayed.
Corrective action: Your facility permit must be prominently displayed in a public area of your facility. Corrections must be made within 5 days. Post current permit.
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Regular Inspection | 03/31/2010 | 85 |
Restaurant representatives - add corrected or new information about Greek Island, 2538 #fc05 Green Oaks Rd, Fort Worth, TX »