- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage rolls and sandwiches is in/on the bakery case and counters at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- 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 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the restroom.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves and bakery scale located in the kitchen has/have adhering foreign material. The cardboard lining the shelves, scoop make from a milk container, food storage containers, spray bottle, and two microwave ovens 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 tray and the bakery brush 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
All your employee(s) have not attended required food handler training. The facility's annual health permit is expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers of food is/are not stored in food storage areas.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The home-made shelf by the fryer and the shelf storing the scale does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/22/2015 | 76 |
- Hot Holding Temperature - 5 penalty points
The cheese sausage rolls, beef sausage rolls and cheese, eggs, sausage biscuits are in/on the bakery cabinet at a temperature of 67 to 69 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The butter and milk is/are stored in contact with or under the eggs, raw in-shells inside the reachin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sausage rolls and sausage biscuits on or near the bakery show case is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation.
- Approved Source/Labeling - 4 penalty points
The packaged KoolAid bags are not labeled as specified in law.
- 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. None of the two certified managers were available at the time of the inspection.
- Food Establishment Permit/Food Handler Card - 3 penalty points
All your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cartboard is been use on the floor under equipment.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area do not fit properly. The back door in the food preparation area weather strip is damage.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. One of the 3-compartment sink faucets is leaking.
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Regular | 05/30/2014 | 77 |
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