- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The lunch meats, sliced tomatoes, and sauces that are located in the kitchen has/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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray are present in the storage room and are not needed for food service operations.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, crock pot, and storage 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.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The chips, soups, and drinks are not stored in food storage areas.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. Observed dumpster stored on grass.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed several employee items (toothbrush, shoes, clothes, shampoo, etc) stored with food that is intended for customer sale.
- 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. Items that are not necessary for food service operation such as shampoo, hair dye, extra shoes, paint cans, motor oil, old newspaper/magazines, etc need to be removed from the premises.
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Regular | 01/20/2016 | 83 |
- Cold Holding Temperature - 5 penalty points
The cooked ham (47.8 F) and mozzarella cheese seperate containers ( 46.5F ) and ( 50.3 F). is at an internal temperature of 46 F to 50 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is/are stored in contact with or under the raw red meat. Along with raw eggs stored next to tomatoes. The cooked potatoes is/are stored in contact with or inside the mop sink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
ants and flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment. There is no sanitizer solution provided around the food establishment to sanitize.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer located in the food establishment has/have adhering foreign material. The cutting boards located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. TFER 229.164(i)(2) - Page 38. The bagged goods and other miscelleneous food items is/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. There are several areas around the food establishment that are full of debris (dust, food particles, foreign materials). Some of these areas include shelves, lighting fixtures, storage areas.
- 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. Single service items are stored in areas where they can potentially become contaminated under direct fan flow.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the food establishment are not fitted with coving or closed and sealed. There are some areas of the roof that are just covered with sheet rock and need to filled in and or covered. 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 .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. All light bulbs should have a protective shield.
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Regular | 07/22/2015 | 75 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 (corrected on site) - 3 penalty points
Clean sanitized cutting board stored in the handwash area is exposed to splash, dust, or other contamination.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 01/27/2015 | 91 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized cutting board stored in the handwash area are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the office area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The plastic food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/29/2014 | 87 |
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