- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Employee restroom does not have a covered trash can.
Corrective action: Install covered trash can within 7 days.
- Food - GRP
Food - Identification and segregation.
TFER 229.164(f)(3) - Page 33. Containers of stored bakery products are not marked with the common name of the food it contains.
Corrective action: Containers of stored bakery products must be marked with the common name of the food it contains. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. Potatoes on trays are not covered during storage.
Corrective action: Potatoes on trays must be covered to protect it from contamination during storage. 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).
Several containers of cheese are not dated. Overall date marking is very good.
Corrective action: Date all opened or grated containers of cheese for 7 days. Correct 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.
One hand sink in prep area is not working. Part on order. One hand sink in ladies rest room does not have running hot water.
Corrective action: Repair all non operating hand sinks within 48 hours.
- 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 drying provisions were available at the handwash facilities in the food preparation area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food preparation area. Corrections must be made immediately.
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Regular Inspection | 09/17/2010 | 90 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Case of crab legs on floor in freezer.
Corrective action: Store food 6 inches off floor.
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
Corrective action: Outside receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered with tight-fitting lids or doors. Corrections must be made immediately.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location.
Corrective action: Cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles shall be stored in a clean dry location where they are not exposed to splash, dust or other contamination and are at least six inches above the floor. Corrections must be made immediately.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
Second faucet of warewash sink is not providing hot water.
Corrective action: Repair faucet within 24 hours.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
Dented cans on shelf.
Corrective action: Discard dented cans.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site)
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).
Processed and cut tomatoes are not dated for 7 days.
Corrective action: Date all PHFs for 7 days. Correct 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.
Hand sinks are not reaching 100°F. Plumber is scheduled to come out Wednesday.
Corrective action: Hot water at hand sinks must reach 100°F. Correct within 24 hours.
- Sewage/Wastewater Disposal System, Proper Disposal
TFER 229.166(g)(2) & (4); (i)(5) & (j) - (k) - Pages 92 & 94-95 A plumbing system shall be maintained in good repair. At least one toilet and not fewer than the number of toilets required by law shall be provided. If authorized, urinals may be substituted for toilets as specified by law. The plumbing system shall be installed to preclude the backflow of a solid, liquid or gas contaminant into the water supply system. Grease traps/interceptors shall be maintained according to City Ordinance. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is constructed, maintained and operated according to law.
Hand sink drain in prep area and three compartment sink floor drain are very slow to drain.
Corrective action: Have plumber clear lines in two drains. 24 hours.
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Regular Inspection | 05/18/2010 | 86 |
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The milk is beyond the use by date.
Corrective action: Discard out of date milk.
- 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.
Hot water in restrooms is not reaching 100°F. Newly installed sink in warewash area does not have water available.
Corrective action: Have plumber locate and adjust valve feeding hot water to restrooms. Correct immediately. Have plumber plumb sink for hot and cold water. Drain for sink is already installed. 48 hours.
- 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 drying provisions were available at the handwash facilities in the food preparation area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food preparation area. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 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 slicer has adhering food and/or debris.
Corrective action: Thoroughly clean slicers after each use. Correct 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.
Several food workers do not have Fort Worth Food Handler cards.
Corrective action: Have all employees obtain Fort Worth Food Handler cards within 7 days.
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Regular Inspection | 01/29/2010 | 81 |
- 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.
Hot water in the restrooms are not reaching 100°F.
Corrective action: Have plumber adjust hot water 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 reachin refrigerator in the bar did not have a readily available and visible thermometer.
Corrective action: The reachin refrigerator in the bar must have a readily available and visible thermometer. Corrections must be made within 7 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: bartender 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 | 01/29/2010 | 91 |
- Proper Handling of Ready-To-Eat Foods (corrected on site)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
Worker is cutting cherry tomatoes with bare hand contact.
Corrective action: Worker must use gloves when handling ready to eat food.
- 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).
Prepared potatoes au gratin in small refrigerator are not dated for 4 day destruction. Unit holds only to 45°F/
Corrective action: Date potentially hazardous food for 4 days when held in a unit that only holds food to 45°F. Correct 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.
Hand sink at salad prep area does not reach 100°F. Fork in hand sink in wait station area.
Corrective action: Adjust mixing valve to allow water to reach 100°F. Do not place any utensils in hand wash sinks. They are for handwashing only.
- 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.
Bottle of spray sanitizer stored over food prep table.
Corrective action: Relocate sanitizer to an area away from open food.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
New managers' certification not available. Only one certificate available out of 3 managers. Managers have not obtained Fort Worth Food Manager card.
Corrective action: All managers must obtain/present Food Manager Certification.30 days. All managers must obtain Fort Worth Food Manager card within 7 days of obtaining manager certification by presenting ServeSafe certificate with $15 to Consumer Health Division.
- 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.
One copy of Food handler card and one on-line card.
Corrective action: Worker must obtain duplicate card by paying $5 fee for duplicate. Worker must obtain Fort Worth Food Handler card by presenting on-line card to Consumer Health Division. Cost is $12.
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Regular Inspection | 09/29/2009 | 80 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. bagged goods is/are not covered during storage.
Corrective action: bagged goods must be covered to protect it from contamination during storage. Corrections must be made immediately.
- Approved Source/Labeling (corrected on site)
TFER 229.164(b), (d), (l), (p) & (q) - Pages 26, 41, 53 & 55-56 Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over their processing and distribution of food. Additionally, packaged foods shall comply with standard of identity requirements, will be presented honestly and shall be labeled according to law.
Two unlabeled cans in dry storage.
Corrective action: Remove unlabeled cans from service.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
Raw beef stored over tortillas.
Corrective action: Relocate raw beef under or away from tortillas.
- 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.
Hand sink in warewash not yet installed.
Corrective action: Install sink by agreed time frame.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Fort Worth Food Manager card not obtained. New Manager has not yet obtained Food Manager Certification.
Corrective action: Obtain Fort Worth Food Manager card within 7 days. Have new manager obtain Certification and Fort Worth card within 30 days.
- Sewage/Wastewater Disposal System, Proper Disposal
TFER 229.166(g)(2) & (4); (i)(5) & (j) - (k) - Pages 92 & 94-95 A plumbing system shall be maintained in good repair. At least one toilet and not fewer than the number of toilets required by law shall be provided. If authorized, urinals may be substituted for toilets as specified by law. The plumbing system shall be installed to preclude the backflow of a solid, liquid or gas contaminant into the water supply system. Grease traps/interceptors shall be maintained according to City Ordinance. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is constructed, maintained and operated according to law.
Small leak in scrap sink. Plumber contacted.
Corrective action: Correct leak within 24 hours.
- 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.
Ice maker interior has adhering foreign matter.
Corrective action: Clean ice maker interior this week.
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Regular Inspection | 05/28/2009 | 80 |
- 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.
- 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.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
- 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.
- COMMENT:
- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
- Proper/Adequate Handwashing
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
- 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
- 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.
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Shared Inspection | 01/29/2009 | 83 |
- 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 Fort Worth Food Manager's Certificate is not available. Your employee's Food Handler Card(s) are not displayed or available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days after obtaining State food manager card. Food handler cards for food service workers must be available for the inspector immediately upon request or displayed. Corrections must be made within 72 hours. need original copies
- Cross-Contamination of Raw/Cooked Foods/Other
TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
The lettuce is being prepared in the 2-compartment sink that is being used to prepare the shrimp. The meats are stored in contact with or under the other meats.
Corrective action: The lettuce must not be prepared while the raw shrimp is being prepared there. Corrections must be made immediately. The meats must not be stored in contact with or under the other meats. Corrections must be made immediately. Meats shall be stored top to bottom in the following manner; fish and seafoods, beef, pork, and then chicken and eggs on bottom.
- 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 utensils located in the kitchen have adhering food or food particles. - plates - containers - scale - clean racks and trays The utensils located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. - containers - shelving - walk in door - cutting boards - lids The in-use utensils used for preparation or serving in the waiters station are not stored in a manner to prevent contamination of the product. - ice scoop - spoon water under the paper towel dispenser
Corrective action: The utensils located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The utensils 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. - can sand down past the discolorations During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. dry goods are not covered during storage. TFER 229.164(j)(1) - Page 39. Unpackaged coffee filters are not protected from contamination during preparation.
Corrective action: dry goods must be covered to protect it from contamination during storage. Corrections must be made immediately. Unpackaged coffee filters must be protected from contamination during preparation. Corrections must be made immediately. - need container
- 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 warewash area. The handwashing sink in the food establishment is not providing sufficient hot water for handwashing. - hot water is not always hot, cold then hot, then cold again, etc...
Corrective action: There must be adequate handwashing sinks available in the warewash area. Corrections must be made within 180 days. - budget the hand sink in for the ware wash room The handwashing sink in the food establishment must provide sufficient hot water for handwashing. Corrections must be made within immediately. - correct the issue, or a citation will be issued
- Cold Hold (41 °F)
TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
The sauce is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the sauce to 41 °F or below. Corrections must be made immediately. - use the drain stopper to maintain ice water in the basin. - ice water should top off at around the top of the food level in the container, to maintain more food surface is kept below 41°F
- 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 meat that is located in the walkin refrigerator 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 meat/all ready to eat foods that is located in the walkin refrigerator 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.
- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution is not readily available for use .
Corrective action: A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) of sanitizing solution shall be provided and readily available for use. Corrections must be made within 2 days. - maximum water proof digital thermometer for the dish machine
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
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.
Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
- Proper Handling of Ready-To-Eat Foods
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
The lettuce was not protected from contamination by the employee at the 2-compartment sink where raw fish was being thawed during preparation. DESCRIPTION: Cross Contamination - Storage, Preparation or Holding Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . -touching the raw shrimp container
Corrective action: The lettuce must be protected from contamination from 2-compartment sink and raw fish during preparation. Corrections must be made immediately. Single use gloves are for handling ready-to-eat foods and must not be worn for performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc. before handling ready-to-eat foods. Corrections must be made immediately. - discarded lettuce
- Proper/Adequate Handwashing (corrected on site)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The food service worker did not follow procedures for proper handwashing.
Corrective action: The food service worker will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
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Regular Inspection | 01/26/2009 | 70 |
- 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 bar gun and holster located in the bar have adhering foreign material.
Corrective action: The bar gun located in the bar must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
- Handwash Facilities Adequate & Access (corrected on site)
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.
The handwashing sinks in the bar area are not providing sufficient hot water for handwashing.
Corrective action: The handwashing sink in the facility must provide sufficient hot water for handwashing. Corrections must be made within immediately.
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Regular Inspection | 01/26/2009 | 94 |
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