- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the employees' restroom is not providing sufficient hot water for handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream freezer in the small dining area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Knife has a damaged tip.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Case of single use cups stored on floor in dry storage room.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Ice cream freezer is stored in a carpeted room.
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Regular | 12/08/2015 | 88 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is a scrubber pad in the hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the employees' restroom is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 150 to 154 degrees F.
- 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. Solution is depleted.
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Regular | 08/04/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
PHF items on the salad bar are at temperatures above 41°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 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 ice machine located in the food establishment has/have adhering foreign material.
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Regular | 04/09/2015 | 89 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Hard boiled eggs out of shell are not dated. Cut melon is not dated. Sauce is beyond the 7 day discard date.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The dish machine hot water is only reaching 154°F during the sanitizing cycle.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. New manager has not obtained Fort Worth Manager card.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Two employees need Food Handler cards.
- Food Protection - GRP
Flour bin is exposed to splash from hand sink. Case of vegetables on floor in store room.
- Non-food Contact Surfaces - GRP
Caulking on hand sink in baking area is deteriorated.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the employee restroom is not maintained in good repair. Faucet is functional but cannot be readily cleaned and sanitized as needed.
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Regular | 12/09/2014 | 87 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Worker is slicing green bell peppers with her bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Sanitizer bucket in hand sink at food dispensing area.
- 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. Facility needs hot water test strips.
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Regular | 08/04/2014 | 92 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Dishwasher handled soiled dishes and then handled clean dishes.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed by stored onions.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Spray bottle of quat is stored on prep table over potatoes.
- Food Protection - GRP
Gauge for hot water sanitizing is not indicating the temperature reaches 180°F.
- 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. Facility needs hot water test strips.
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Regular | 04/03/2014 | 90 |
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