- 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.
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Regular | 01/15/2016 | 97 |
- Sound Condition (corrected on site) - 4 penalty points
The low fat milk is/are unwholesome and should not be sold, served or consumed. Low fat milk cartons expired.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked meatballs is/are stored in contact with or under the raw chicken.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The slicer located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized mixing spoons stored in the kitchen are exposed to splash, dust, or other 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. Some of these areas include: storage areas, railing, shelving and tops, gaskets, doors, door handles of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location. Clean towels are stored in a dirty drawer.
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Regular | 09/08/2015 | 86 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils. Use 3 compartment sink until corrected.
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Regular | 05/13/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese and other open 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
There is insecticide that is present in the kitchen and is not needed for food service operations.
- 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. FW Card presented is white and does not meet requirement for presentation.
- 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 | 01/14/2015 | 90 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. The Fort Worth Food Manager card that is posted is a color white photocopy.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and milk cooler located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The canned goods 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. Paint peeling and exposing wood in dry goods storage.
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Regular | 09/12/2014 | 91 |
- 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.
- 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 Protection - GRP
Raw chicken above other meats.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. Dumpster company set unit on grass.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area are damaged.
- 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. Need Quaternary ammonia test strips to test solution in spray bottle for cafeteria tables.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Also, observed Food Network processor.
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Regular | 05/20/2014 | 94 |
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