- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
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: 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 the woods flat used as a shelf for the onions from the walkin cooler.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days.
- Handwash Facilities Adequate & Access
TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
There are inadequate handwashing sinks available in the kitchen. Kitchen has one hand sink by the grill area that is not easily accessible to the ware wash area.
Corrective action: There must be adequate handwashing sinks available in the kitchen. Corrections must be made within 14 days. Replace the hand sink that was removed several years ago. Second notice.
- Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. facility has a 2-compartment sink with one drain board but not a 3-compartment sink with 2 drain boards The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
Corrective action: A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils unless a warewashing machine or alternative equipment has been approved by the Health Authority. Repeat violation Install a 3-compartment sink with double drain boards. The bleach used as the sanitizer in the dishwash machine area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.
- 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 fryer baskets and inside of the ice machine located in the kitchen has/have adhering grease and mold. Bucket used for ice and food containers are not a commercial, restaurant grade container that meets NSF requirements. The rusty shelves 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 pickle buckets or sauce buckets. Do not use plastic storage containers that were not made for food use. The fryer baskets and inside of the ice machine located in the kitchen must be properly washed, rinsed and sanitized and free of grease and mold. Corrections must be made immediately. Provide a commercial, restaurant grade ice bucket and food storage containers from a restaurant supply company that meets NSF requirements. Correct within 3 days. The rusty shelves 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 employee's Food Handler Cards are expired.
Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
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Regular Inspection | 10/15/2010 | 88 |
| No violation noted during this evaluation. | Regular Inspection | 10/15/2010 | 100 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the warewash sink area are damaged.
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 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 7 days.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The dented cans must be sound to be sold, served or consumed. Corrections must be made immediately.
- Handwash Facilities Adequate & Access
TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
There are inadequate handwashing sinks available in the kitchen. Kitchen has one hand sink by the grill area that is not easily accessible to the ware wash area.
Corrective action: There must be adequate handwashing sinks available in the kitchen. Corrections must be made within 14 days.
- Warewashing & Sanitizing @ ___ ppm/Temperature (repeated violation)
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. facility has a 2-compartment sink with one drain board but not a 3-compartment sink with 2 drain boards
Corrective action: A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils unless a warewashing machine or alternative equipment has been approved by the Health Authority. Repeat violation Install a 3-compartment sink with double drain boards.
- 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 reach-in cooler door area and the inside of the ice machine located in the kitchen has/have adhering grease and mold.
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 pickle buckets or sauce buckets. Do not use plastic storage containers that were not made for food use. The reach-in cooler door area and inside the ice machine located in the kitchen must be properly washed, rinsed and sanitized and free of grease. Corrections must be made immediately.
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Regular Inspection | 06/25/2010 | 87 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
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 3 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 7 days. Materials for indoor floor, wall and ceiling surfaces shall be smooth, durable and easily cleanable where food establishment operations are conducted. Corrections must be made within 7 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 7 days.
- National Sanitation Foundation Approved Equipment - GRP (repeated violation)
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The plastic food containers, microwave oven, food, and freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only plastic food containers, microwave oven, ice bucket, and freezer that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 7 days.
- Premises - GRP
Premises - Condition.
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.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 14 days.
- COMMENT:
Back room behind the walk-in freezer does not meet the requirements for storage of food or food equipment. Remove all of these items from this area and store them in the kitchen. Correct within 3 days. Facility is required to have a 3-compartment sink, food prep sink, and a hand sink located by the dish machine area. The 2-compartment sink may be used as a food prep sink and a 3-compartment sink and hand sink installed. The kitchen has only one hand sink by the grill.
- Sound Condition
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The dented cans is/are unsound and should not be sold, served or consumed.
Corrective action: The dented cans must be sound to be sold, served or consumed. Corrections must be made immediately.
- Toxic Items Properly Labeled/Stored/Used (corrected on site)
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. Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. stored on top of the ice machine
Corrective action: All working containers of chemical must be properly labeled. Corrections must be made immediately. All containers of glass cleaner must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
- Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. facility has a 2-compartment sink with one drain board but not a 3-compartment sink with 2 drain boards
Corrective action: The bleach used as the sanitizer in the dishwash machine area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately. A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils unless a warewashing machine or alternative equipment has been approved by the Health Authority. Repeat violation Install a 3-compartment sink with double drain boards.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
Theowner in the kitchen did not have a readily available food temperature measuring device.
Corrective action: Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring the attainment and maintenance of specified food temperatures. Corrections must be made within 2 days.
- 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.
The soft drink nozzles, inside the ice machine, shelves, food containers, utensils, and dish machine trays located in the kitchen has/have adhering food particles, mold, and grease. The rusty shelves located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The soft drink nozzles, inside the ice machine, shelves, food containers, utensils, and dish machine trays located in the kitchen must be properly washed, rinsed and sanitized and free of food particles, mold, and grease and grime. Corrections must be made immediately. Do not leave soft drink nozzles in water over night to clean. The rusty shelves 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.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 2 days.
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Regular Inspection | 02/26/2010 | 81 |
- 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 bar.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the bar. Corrections must be made immediately.
- 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.
The shelf under glasses located in the bar has/have adhering dirt.
Corrective action: The shelf under glasses located in the bar must be properly washed, rinsed and sanitized and free of dirt. Corrections must be made immediately.
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Regular Inspection | 02/26/2010 | 94 |
- 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.
The microwave oven, bulk storage containers, soda nozzles, shelves, and can opener located in the kitchen has/have adhering food particles and mold.
Corrective action: The microwave oven, bulk storage containers, soda nozzles, shelves, and can opener located in the kitchen must be properly washed, rinsed and sanitized and free of food particles and mold. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 °F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
The pasta and chicken that is located in the cooler 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.
Corrective action: The pasta and chicken/all ready to eat foods that is located in the cooler that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other)
TFER 229.163(e), (f), (g), (h), (i), (j) & (k) - Pages 21-26 Except as specified, food handlers shall not eat, drink or use any form of tobacco except in designated areas; shall not work with exposed food, clean equipment, utensils and linens or unwrapped single service when experiencing discharges from the eyes, nose or mouth; shall wear hair restraints; and may not care for or handle animals
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.
Corrective action: The employee must confine drinking to a designated break area. Corrections must be made immediately.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
The cooler in the kitchen did not have a readily available and visible thermometer.
Corrective action: The cooler in the kitchen must have a readily available and visible thermometer. Corrections must be made within 2 days.
- Manual Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) - Pages 69-70 & 75 - 77 The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above.
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a ware washing machine or alternative equipment has not been approved by the Health Authority.
Corrective action: A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils unless a ware washing machine or alternative equipment has been approved by the Health Authority. Corrections must be made immediately. Install a 3-compartment sink with double drain boards within 30 days.
- Handwash Facilities with Soap & Towels
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.
- National Sanitation Foundation Approved Equipment - GRP
Only commercial quality equipment or utensils that meet or exceed National Sanitation Foundation (NSF) standards or their equivalent will be approved.
Fort Worth Ordinance 12553, Section 16-122 (a). The bread containers, microwave oven, food container, ice bucket, and freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only bread containers, microwave oven, food container, ice bucket, and freezer that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 14 days.
- 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 employee(s) have not attended required annual food handler training.
Corrective action: employee must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days.
- Posting Consumer Advisories- Choking/Reminder/Buffet (corrected on site)
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
Corrective action: A card, sign or other effective means of notification must be displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines. Corrections must be made within 2 days.
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Shared Inspection | 02/16/2009 | 74 |
Restaurant representatives - add corrected or new information about Italian Inn, 6323 #123 Camp Bowie Blvd, Fort Worth, TX »