| No violation noted during this evaluation. | Follow-up | 02/04/2016 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The manager is/are handling cheese with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and freezer located in the food establishment has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system (vent hood) is not properly cleaned.
|
Regular | 02/03/2016 | 81 |
- Handwash Facilities Adequate & Access - 3 penalty points
The faucet in the 3-compartment sink area is not providing sufficient hot water for cleaning.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The oven located in the food prep sink area has/have adhering food or food particles.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair, slow drain.
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Regular | 10/01/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes (46°F), beef, bacon, pizza sauce, cheese is at an internal temperature of 46-60°F in the food prep cooler and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tomato, tangerine, pineapple, olives, and other foods that is/are located in the walkin 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.
- Proper/Adequate Handwashing - 4 penalty points
The food worker did not follow procedures for proper handwashing. Food worker did not properly wash hands for 20 seconds and did not use the hand wash sink and instead washed hands at the food prep sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The oven located in the food preparation area has/have adhering food or food particles.
- Toilet Facilities - GRP
Observed dirty toliet in employee bathroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area and storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food preparation area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Observed grease buildup on ventilation system.
- 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. Observed clutter and unnecessary items stored under 3 compartment sink and in corner next to hot water heater.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave, food storage shelf containers, food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 07/02/2015 | 81 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat items and salad dressing that is/are located in the walkin 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.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
|
Regular | 04/06/2015 | 96 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage drawers storing food, food containers, chest freezer, and microwave oven 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. The shelves, counters, and food storage containers located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
|
Regular | 01/08/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salami is in the prep cooler at an internal temperature of 54°F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The oven rack/shelf located in the prep cooler has adhering food or food particles. Oven shelf used to prepare the pizza. The knife located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The Sterilite containers 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 10/02/2014 | 92 |
- Cold Holding Temperature - 5 penalty points
The cooked gyro meat is at an internal temperature of 50 degrees F and is not being maintained at 41 °F or below. The pasta is at an internal temperature of 44 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The owner in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers, chest freezer, and microwave oven 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. The lids to the salt, sugar, etc, in the store room,. inside of the refrigerator, shelves, and food storage containers located in the kitchen has/have adhering food particles, grease, and dirt. The door to the reachin cooler that is taped up located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery goods, sugar, salt, etc. and the meat in the freezer and items in the reachin cooler is/are not covered during storage.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the small store room and the walkin refrigerator are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents.
|
Follow-up | 07/09/2014 | 83 |
- Cold Holding Temperature - 5 penalty points
The cooked chicken, cheeses, tomatoes, meat pizza toppings, and gyro meat is at an internal temperature of 51 to 59 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked chicken and cooked beef that is located in the reachin refrigerator has 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The owner in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers, chest freezer, and microwave oven 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. The refrigerators, freezer, shelves, food storage containers, pizza oven, counters, and door handles to refrigerators located in the kitchen has/have adhering food particles, grease, and dirt. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The food storage container (bread dough) and door to the reachin cooler that is taped up located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery goods, sugar, salt, etc. and the meat in the freezer and items in the reachin cooler is/are not covered during storage.
- 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. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents.
|
Regular | 07/02/2014 | 73 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked beef that is located in the reachin refrigerator has 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom. No hand drying provisions were available at the handwash facilities in the restroom and kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. There is no chemical sanitizer available for warewashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers and microwave oven 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. The mixer, reachin cooler, and can opener located in the kitchen has adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bagged goods are not covered during storage.
- Toilet Facilities - GRP
TFER 229.167(f)(2) - Page 105. Toilet tissue is not provided for each toilet room.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. There are no faucet handles on the 3-compartment sink.
|
Regular | 04/02/2014 | 83 |
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