- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cut fruit cups that is/are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the three comparment sink area and front end preparation area is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in refrigerators and freezers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board located in the front end preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils (tongs) used for preparation or serving in the reachin refrigerator are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed ice cream cones must be protected from contamination.
- 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. These areas include: doors/handles of all equipment, storage areas, railings, tops of all equipment, and equipment gaskets.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the preparation area are not fitted with coving or closed and sealed. An area in the main preparatory area of the establishment behind the coca cola reach in refrigerator has floor junctures that are not covered.
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Regular | 10/05/2015 | 86 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cut oranges and other foods that is/are located in the reachin refrigerator in the back room 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Found items in the handwash sink in the back room.
- Evidence of Insect Contamination - 3 penalty points
Evidence of Flies were observed in or around the 3-compartment sink area.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 06/16/2015 | 83 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Ready to eat foods that are located in the reachin refrigerator 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) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Blocked by other items.
- 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. FUTURE VIOLATION MAY RESULT IN CITATION. Your annual health permit is not displayed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 02/06/2015 | 83 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The watermelon is stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the front service counter is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical 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
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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 10/03/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The margarine and mayonnaise is at an internal temperature of 48°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 ice cream is/are stored in contact with or under the raw pork.
- 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 are not marked with the day of preparation or the date which the food shall be consumed by.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The prep table is not holding cold potentially hazardous foods at 41°F .
- Evidence of Insect Contamination - 3 penalty points
Evidence of Roaches were observed in or around the kitchen.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board and prep cooler located in the front counter area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the 3-compartment sink area of the establishment.
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Regular | 06/10/2014 | 75 |
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