- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Observed an open cup of tea stored next to clean glassware in the front service line.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice shooter (soda machine) located in the customer service area has/have adhering mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate. One employee have a photo copy of the FW food handler card.
- 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. The splashing areas in the soda machine are not clean.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 12/15/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Tomato Basil Pasta (49.1F), cheddar cheese (47.6 F) and tomato diced ( 44.6 F) is at an internal temperature of 44 F to 49 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 strawberries, lemon, orange slices. is/are stored in contact with or under the raw beef product. The dressings, sauces is/are stored in contact with or under the eggs, raw in-shells.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing. Employees do not wash their hands for the 20 second required duration. Employees also go from one task to another without washing their hands and or using the same gloves for different tasks.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing. A drain pipe is draining into the handwashing sink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach are not properly labeled. The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an excessive concentration of >400 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the back prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea and coffee spigots located in the food establishment beverage areas has/have adhering foreign material. This also includes self service soda machine. Single service, single use and clean sanitized knives and spatulas stored in the food establishment are exposed to splash, dust, or other contamination. The in-use utensils bread crumb and sugar scoops used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The cooked chicken is/are not covered during storage. TFER 229.164(j)(2) - Page 39. Displayed lemons must be protected from contamination. Lemons are not protected from potential contamination around the beverage area. The equipment or utensil that is in use does not provide protection from contamination. Some of these utensils include: serving, mixing spoons, laddels, spatulas, tongs. The employee's wearing watches, bracelets and other rings aside from a plain wedding band while preparing/handling food or contacting clean food contact surfaces.
- 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. Some of these areas include: shelving, railing, storage areas, tops, doors, handles of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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. Towels around the food establishment are left outside of the sanitizer bucket.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Venti hood above two ovens in the kitcken are full of grease build up.
- Plumbing- GRP
Two pipes around the food establishment do not drain properly inside the drain. The first pipe is behind the ice machine and its not directly on top of the drain. The second pipe is draining into one of the handwashing sinks in the kitcken.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 08/25/2015 | 74 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The a/c wastewater is being drained in the hand sink by the prep sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish washer is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
No air gap for the 3 compartment sink.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The cake display cooler in the serving line did not have a readily available and visible thermometer.
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Regular | 04/10/2015 | 87 |
- 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. -items inside the handwashing sink at the front -box of tomatoes on top of handwashing sink in middle prep area
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the reachin refrigerators at the front that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coffee nozzles at the front, shelves located in the front food prep cooler (side) and the back food prep cooler has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. -a couple are cards are copies
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dried foods (sugars, flours, etc) in the back prep area are not marked with the common name of the food it contains.
- 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. -drink dispensing machine
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached. -missing by the food prep sink
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Regular | 12/09/2014 | 84 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
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Regular | 08/08/2014 | 97 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Dishwasher failed to sanitize for one minute and did not completely submerge pan.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage shelving area are damaged.
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Regular | 04/07/2014 | 91 |
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