- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
Need both QT-10 and chlorine test strips.
Corrective action: The owner said he'll get these within 48 hours.
- Lighting - GRP
Lighting - Protection and adequacy.
Some end caps missing off of the lighting in the kitchen.
Corrective action: The owner said he'll get these on the light shields within the next few days.
- COMMENT:
Original wooden walk-in.
Corrective action: Still keeps great temperature and is in great shape, just that wooden walk-ins are no longer allowed.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
Water to the three compt. sink has to be turned on underneath the sink.
Corrective action: Told the Owner the water has to be turned on and off via the faucet handles on top of the sink.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
Broken window on the south side of the dining room.
Corrective action: The Owner said he'll get this repaired within the next few days.
- Proper/Adequate Handwashing
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
Employees could not properly wash their hands because two hand sinks in the kitchen and one restroom had no paper towels.
Corrective action: The owner said the facility had run out of paper towels on Sunday, but more paper towels are due today.
- 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).
Saw very few leftovers in the walk-ins with date marks on them.
Corrective action: The owner assured me his staff is very competent about rotating food items. I just want to make sure date-marking is increased due to the facility's increased business both in catering jobs and for the restaurant.
- Handwash Facilities with Soap & Towels
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.
Two kitchen hand sinks and one restroom had no paper towels.
Corrective action: The owner said more paper towels are on the way.
- 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 after obtaining State food manager card.
- 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.
Two recently acquired CFW FHCs couldn't be located.
Corrective action: The owner said he'll get duplicates this week.
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Regular Inspection | 12/13/2010 | 83 |
- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Side door of dumpster open.
Corrective action: Immediately close dumpster side door.
- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
Both kinds of test strips wet and unuseable.
Corrective action: Owner needs to purchase both kinds of needed test strips.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
Wooden floor in walk-in.
Corrective action: Told owner if he sold facility or remodeled it that a metal floor will be required in walk-in.
- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
No closers on 2 restroom doors.
Corrective action: Install closers on these two restroom doors by 8-23-2010.
- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
No covered trash cans in 2 ladies restrooms.
Corrective action: Have covered trash cans in both ladies restrooms by 8-23-2010.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
Dirty floor behind cook line and in water heater closet.
Corrective action: Clean these floor areas immediately.
- COMMENT:
Notice issued to owner listing 11 items to correct by 8-23-2010 or face corrective action of citation(s) and/or closure.
Corrective action: Owner said he will immediately begin working on correcting these health code violations.
- 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).
No date-marking on any leftover food item seen.
Corrective action: Spoke with owner about this who said he has date-marking labels and the cook began using them before I left.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure
TFER 229.166(a)-(d) & (i)(5) - Pages 89-90 & 94. Drinking water shall be from an approved public water system. The source and system shall be of sufficient capacity to meet the water demands of the establishment. Hot and cold water under pressure shall be provided to all fixtures and equipment that require water with the exceptions that are listed in the Texas Food Establishment Rules (TFER 229.166(d)(2). Hot water generation and distribution systems shall be sufficient to meet peak hot water demands throughout the establishment.
Several handles on 2 separate sinks didn't work.
Corrective action: Owner said he will get these repaired ASAP.
- Handwash Facilities with Soap & Towels
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 paper towels at 2 kitchen handsinks.
Corrective action: Manager said facility was out of paper towels and I asked her about temporarily using the paper napkins used to wrap utensils
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Gnats in dishwash area.
Corrective action: Asked the owner to make sure the drains are clean and to get rid of old fruit and vegetables that may be there.
- Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
Owner's son and the owner ran the dishwash machine several times with only a trace of chlorine showing one time out of six tries.
Corrective action: Owner said he will call the service rep to come and fix the problem with the sanitizer.
- 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.
No COFW FMC present.
Corrective action: Owner said he has the FMC, but it's not there.
- 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.
Could not locate thermometers in all food units.
Corrective action: Owner's daughter said she will make sure all food units have a thermometer in them.
- 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.
Not all COFW FHCs valid not present.
Corrective action: Owner was given a COFW FHC schedule.
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Regular Inspection | 08/12/2010 | 74 |
- 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 eggs are at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the eggs to 41 °F or below. Corrections must be made immediately.
- Hot Hold (135 °F)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The beans is in/on the food warmer at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
Corrective action: Rapidly reheat beans to 165 °F and maintain at 135 °F or higher throughout the hot holding period. 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).
The ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
Corrective action: The ready to eat foods that is located in the reachin freezer that has been frozen must be marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Handwash Facilities with Soap & Towels
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 kitchen .
Corrective action: Hand drying provisions must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site)
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
Corrective action: The bleach used as the sanitizer in the dishwash machine area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made 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 freezer in the back room did not have a readily available and visible thermometer.
Corrective action: The reachin freezer in the back room must have a readily available and visible thermometer. Corrections must be made within 2 days.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 2 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 Food Handler Cards are expired.
Corrective action: Any employee that handles food or cleans dishes or utensils 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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Follow-up Inspection | 04/29/2010 | 71 |
- Cold Hold (41 °F) (corrected on site)
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 tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool thetomato to 41 °F or below. Corrections must be made immediately.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site)
TFER 229.164(m) - Page 43 Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds. Ready-to-eat food taken from commercially-processed, hermetically sealed container or from an intact commercially packaged and inspected container shall be heated to a temperature of at least 140 °F.
The rice is in the food warmer at a temperature of 95 to 99 degrees F and is not properly reheated for hot hold.
Corrective action: Rapidly reheat rice for hot hold to 140 °F. Corrections must be made immediately.
- Sound Condition
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The milk, dated 4/16/2010, is unwholesome and should not be sold, served or consumed.
Corrective action: The milk, dated 4/16/2010, must be wholesome to be sold, served or consumed. 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).
The ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
Corrective action: The ready to eat foods that is located in the reachin freezer that has been frozen must be marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Handwash Facilities with Soap & Towels
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 kitchen .
Corrective action: Hand drying provisions must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- Toxic Items Properly Labeled/Stored/Used
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.
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of medicine must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made 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 freezer in the back room did not have a readily available and visible thermometer.
Corrective action: The reachin freezer in the back room must have a readily available and visible thermometer. Corrections must be made within 2 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 microwave oven, slicer, shelves, ice machine located in the food establishment have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The utensils, dishes, and cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The microwave oven, slicer, shelves, ice machine located in the food establishment must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. The utensils, dishes, and cutting board 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.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 2 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 Food Handler Cards are expired.
Corrective action: Any employee that handles food or cleans dishes or utensils 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.
|
Regular Inspection | 04/26/2010 | 64 |
| No violation noted during this evaluation. | Follow-up Inspection | 12/22/2009 | 100 |
- COMMENT:
There are multiple bar areas in your facility. During our inspection four unpermitted bars were counted. None of these bars meet current requirements for use. If you choose to use these bars a permit would be required and health standards would have to be met. Currently, all drink service is required to be conducted from the main bar that has a permit. Drink service may not be conducted from the other counter/bar areas in the facility. Below are the counter/bar areas we are addressing 1. Counter area in the main banquet room at the front of the facility. This counter does not have plumbing at all. 2. Counter area outside. This facility would require a hand sink, four compartment sink rather than the current three compartment sink. 3. Downstairs banquet room bar. This facility would require cleaning and a health permit and the installation of a dump sink for emptying glass ware. 4. Bingo room bar, requires cleaning. It may be permitted in conjunction with the main bar as it is on the same floor.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Clean glass ware is stored on linen that is not sanitizable.
Corrective action: Only store clean glass ware on clean sanitary sufaces.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the bar are damaged. Dining area ceiling over the bar is damaged and there is a very large hole.
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days.
- 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
Facility is storing plastic table equipment in the hand sink. Drink bottles and lemons are stored in reach in cooler that has water sitting in the bottom of the unit. Other beer bottles are sitting in buckets of water.
Corrective action: Do not store anything in the hand sink. Do not block hand sink. Dry out the reach in coolers daily to prevent water buildup.
- 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.
The handwashing sink in the bar is not providing sufficient hot water for handwashing.
Corrective action: The handwashing sink in the bar must provide sufficient hot water for handwashing. Corrections must be made within 2 days.
- Handwash Facilities with Soap & Towels
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 cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the bar. Corrections must be made immediately. Hand drying provisions must be available at the handwash facilities in the bar. Corrections must be made immediately.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Gnats were observed in or around the bar.
Corrective action: Gnats must be controlled and prevented access in or around the bar. Corrections must be made within 2 days.
- Toxic Items Properly Labeled/Stored/Used
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.
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of medicine must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
- Warewashing & Sanitizing @ ___ ppm/Temperature
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
The temperature of the wash water is 60 to 64 degrees F which is inadequate to properly wash kitchen ware. Bar warewash water is very unclean and requires changing.
Corrective action: The temperature of the wash water in the dishwashing machine must be at 60 to 64 degrees F to properly wash kitchen ware. Corrections must be made immediately.
- 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.
|
Shared Inspection | 12/21/2009 | 78 |
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(C) - Page 102. An infrared or other heat lamp is not protected against breakage and contamination of exposed food, utensils or equipment. Kitchen area has unsheilded bulbs.
Corrective action: An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Corrections must be made immediately.
- 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.
Fort Worth Ordinance 12553, Section 16-122 (a). The multiple freezers and cooking equipment and food storage containers and grocery sacks does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Also the microwave is not commercial. White refrigerator in party room area isn also not commercial. Juicer and toaster is also not commercial.
Corrective action: Provide only multiple freezers and cooking equipment and food storage containers and grocery sacks that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 30 days.
- COMMENT:
Empty all buckets of water throughout faciity and drain all beer coolers and beer buckets.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
The filter for the ice machine is leaking into a bucket which leaks onto the floor.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Ceiling above walk in cooler is not smooth and easily cleanable. TFER 229.167(p)(1) - Page 106. Wall surfaces in the vent a hood area are damaged. Walls are damaged in the room with the walk in also. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dining room are damaged.
Corrective action: Materials for indoor floor, wall and ceiling surfaces shall be smooth, durable and easily cleanable where food establishment operations are conducted. Corrections must be made within 30 days. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 7 days.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(j)(3)(A) - Page 39. Unpackaged raw tamales tomatoes and sausages is/are not covered during food storage.
Corrective action: Unpackaged tamales tomatoes and sausages shall be covered once cooled and remain covered until prepared for service.
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
Corrective action: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt or other materials. Filters will be removed and cleaned frequently to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens or single-service and single-use articles. Corrections must be made within 7 days.
- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
Men's room has noxious odor in entry way men's room. TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Self closer is broken off at the restroom.
Corrective action: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Corrections must be made within 7 days.
- Premises - GRP
Premises - Condition.
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.
Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 7 days.
- 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. Linens are exposed to contamination. TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the dining room.
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. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils and single-service and single-use articles. Corrections must be made immediately.
- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Shelves are not 6inches above the ground and sitting on bricks.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- CLOSURE NOTICE
You are hereby notified that you must take immediate action to close your food facility to the public until appropriate corrective actions are taken to safeguard the public from hazards detailed above in this report.
- Cold Hold (41 °F) (corrected on site)
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 beef, all other potentially hazardous products in the walkin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Foods in walk in are 51°F. Future violations are subject to citation. The salsa is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
Corrective action: Discard the beef product and all other potentially hazardous foods that is/are not being maintained at 41 °F or below. Corrections must be made immediately. Rapidly cool thesalsa to 41 °F or below. Corrections must be made immediately.
- Hot Hold (135 °F) (corrected on site)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
The soup is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above. Future violations are subject to citations.
Corrective action: Rapidly reheat soup to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site)
TFER 229.164(m) - Page 43 Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 °F for 15 seconds. Ready-to-eat food taken from commercially-processed, hermetically sealed container or from an intact commercially packaged and inspected container shall be heated to a temperature of at least 140 °F.
The rice and beans is/are in/on the steam table at a temperature of 85 to 89 degrees F and is not properly reheated for hot hold. Food was placed cold on the steam table and the steam table water is only 89°F. Future violations are subject to citations.
Corrective action: Rapidly reheat rice and beans for hot hold to 140 °F. Corrections must be made immediately. Food shall be reheated on the stove or in the microwave to 165°F before being placed on the steam table. The steam table will be heated before food is placed in it. Water from the steam table is to be replaced daily.
- 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 workers did not follow procedures for proper handwashing. Workers failed to wash hands when changing tasks.
Corrective action: The food workers 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
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
Utensils are being placed in the hand sink in the cook serving area.
Corrective action: Only use the hand sink for hand washing. Do not store anything in the hand sink. Correct immediately.
- 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.
The raw eggs are on the bowl of covered food. There are more raw eggs over the raw and cooked shrimp.
Corrective action: Do not store eggs on other food products where they could contaminate. Store food in this manner: Cooked/Prepared foods Clean vegetable/Dairy Raw fish Raw beef/raw pork Raw chicken and eggs
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (repeated violation) (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).
The prepared meats and foods that is located in the reachin refrigerator that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The prepared foods that is located in the walkin freezer 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 beef product/prepared meats and foods that is located in the reachin refrigerator that has been frozen must be marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The prepared foods/all ready to eat foods that is located in the walkin freezer 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.
- 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.
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Hand sinks do not reach 100°F as required. There are inadequate handwashing sinks available in the wait staff area with the griddles. The main server area in the kitchen is also lacking a hand sink.
Corrective action: The handwashing sink in the kitchen must provide sufficient hot water for handwashing. Corrections must be made within 2 days. Either install instant water heaters or turn up pressure to sinks. There must be adequate handwashing sinks available in the wait staff area with the griddles. Corrections must be made within 7 days.
- 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 kitchen. Multiple sinks do not have towels in the dispenser or the dispenser are jammed.
Corrective action: Hand drying provisions must be available at the handwash facilities in the kitchen. Corrections must be made immediately.
- Evidence of Insect Contamination (corrected on site)
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Roaches were observed in or around the kitchen. Dead roaches were witnessed in the water in the steam table.
Corrective action: Roaches must be controlled and prevented access in or around the kitchen. Corrections must be made within 2 days. Contact pest control and ensure all areas of the facility are treated.
- 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.
Containers of headache medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of headache medicine must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site)
TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
The bleach used as the sanitizer in the warewash area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
Corrective action: The bleach used as the sanitizer in the warewash area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. 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 after obtaining State food manager card. 14 days to obtain state card.
- 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 kitchen did not have a readily available and visible thermometer. Multiple units do not have thermometers.
Corrective action: The reachin refrigerator in the kitchen must have a readily available and visible thermometer. Corrections must be made within 2 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 storage and cooking equipment located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine in the tortilla area is broken. The cooking pans, knives and knife holder located in the kitchen has/have adhering foreign material. Clean the potato cutter. The soda nozzles and ice dispenser are soiled. Clean also the interior of the reach ins. Clean the small oven on the shelving in the main kitchen. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Non-commercial equipment is used to store food which in unapproved.
Corrective action: The storage and cooking equipment 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. The cooking pans, knives and knife holder located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 2 days.
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Shared Inspection | 12/21/2009 | 42 |
- 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 bar have adhering foreign material. - equipment / dishes used day previously have not be cleaned daily
Corrective action: The utensils located in the bar must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. - employees shall clean daily or as needed - 3 compartment sink and faucet knobs shall be cleaned/ sanitized daily also
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces.
Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days. Materials for indoor floor, wall and ceiling surfaces shall be smooth, durable and easily cleanable where food establishment operations are conducted. Corrections must be made within 7 days. - raw wood shall be sealed completely
- 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.
Wastewater is leaking/flowing from bar from the hand sink.
Corrective action: The bar hand sink must be repaired and cleaned to relieve the backup of wastewater leakage today. Corrections must be made immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. Multiple lemons are not stored in food storage areas. - located on the 4 compartment sink by faucets
Corrective action: Multiple lemons must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately.
- Handwash Facilities with Soap & Towels
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.
Hand cleaning material, i.e., liquid, powder or bar soap, and paper towel dispensers are not readily available at the handwash facilities in the bar.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, and paper towels must be available with in reaching distance at the handwash facilities in the bar. Corrections must be made 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.
- multiple un permitted bar locations were seen through out the facility. ---- hall rooms, etc... - city of Fort Worth food handler cards on site are required
Corrective action: * All facilities which have open potentially hazardous foods shall have a certified state and city of Fort Worth Food Mgr on site at all times. * All food managers shall obtain State Mgr Certificates w/in 30 days and get City of Fort Worth Food Mgr Cards w/in 7 days or receiving state certificates. * All employees shall obtain City of Fort Worth Food handlers Cards w/in 7 days of hire or expiration date on cards. * Person in charge shall have access and knowledge of where the cards are located at all times. * City of Fort Worth no longer allows photo copied food handler's or manager's certification cards. Citations will be issued the next time this is sited at your facility. Falsified cards in the past have been found. When this occurs citations will be issued to card holders involved. Please have all employees either get a new copy or take the class again. Duplicate copies may be purchased for $5 at the Consumer Health Division of Fort Worth's Code Dept. * Employees must attend a City of Fort Worth's food handler training. Food handler classes are available multiple times each week at the Consumer Health Division of Fort Worth's Code Dept. located at 1800 University on the 2nd floor. Food handlers must arrive 30 minutes before class time to complete registration. Registration ends 5 minutes to start of class and 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 219. The only Reservation Class is on Wednesdays at 5 PM. Registration for walk-in Spanish classes begins at 8:30 AM, 1:00 PM, 2:30 PM. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817 871-7258 for details or ask your inspector. Corrections must be made within 7 days. *** MUST ATTEND A CLASS WHERE THE INSTRUCTOR SPEAKS YOUR PRIMARY LANGUAGE*** Current City of Fort Worth Food Health Permit shall be posted on the wall for consumers to view at all times. Correct immediately.
- COMMENT:
- information concerning missing permits.
Corrective action: Your facility is not permitted correctly. Please provide a complete floor plan of your facility's layout within 14 days, including outside, upstairs, downstairs, and food and non-food storage areas. Unfortunately if I have not received it within this time frame, I will be required to issue a citation for operating without valid health permits for the bar areas. In addition, we will need to go over it together to correct any areas where missing equipment is required. Today, I am giving you a copy of the City of Fort Worth's food permit requirements for your reference. Also, you can find our codes and ordinances and the state's law at the following. Here's the shortcut to Texas' state law = minimum standards: http://www.dshs.state.tx.us/foodestablishments/pdf/TFERFIMSeptember282006.pdf Fort Worth's city code is at: http://www.municode.com/Resources/gateway.asp?pid=10096&sid=43 Look under chapter 16; article IV Please, if you have any questions, call me. 817 996-0492 Kerri Webb
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Regular Inspection | 02/25/2009 | 88 |
- COMMENT:
- MULTIPLE UN PERMITTED BAR SITES ON SITE
Corrective action: Your facility is not permitted correctly. Please provide a complete floor plan of your facility's layout within 14 days, including outside, upstairs, downstairs, and food and non-food storage areas. Unfortunately if I have not received it within this time frame, I will be required to issue a citation for operating without valid health permits for the bar areas. In addition, we will need to go over it together to correct any areas where missing equipment is required. Today, I am giving you a copy of the City of Fort Worth's food permit requirements for your reference. Also, you can find our codes and ordinances and the state's law at the following. Here's the shortcut to Texas' state law = minimum standards: http://www.dshs.state.tx.us/foodestablishments/pdf/TFERFIMSeptember282006.pdf Fort Worth's city code is at: http://www.municode.com/Resources/gateway.asp?pid=10096&sid=43 Look under chapter 16; article IV Please, if you have any questions, call me. 817 996-0492 Kerri Webb
- 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.
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. - multiple reachin coolers - coffin style cooler - outside grill
Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 180 days.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Ceiling and wall surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 30 days. The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 3 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 reachin refrigerator located in the kitchen has water pooled at the bottom of it. - storing unclean equipment in the food prep sink
Corrective action: The reachin refrigerator located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. - take all used equipment to the dish room
- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
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. - raw wood shelving through out kitchen areas - foil placed on shelving / counters / grill areas- to be removed
Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Corrections must be made within 7 days.
- 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 all ready to eat foods are stored in contact with or under the eggs, raw in-shells. - eggs on top shelf and not on the lowest shelf in the reachin cooler
Corrective action: The all ready to eat foods must not be stored in contact with or under the eggs, raw in-shells. Corrections must be made immediately.
- Proper Cooling of Cooked/Prepared Foods
TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
The cooked bell peppers in to-go plastic bags sitting in the 3 comparment sink along with unclean dishes at a temperature of 90 to 94 degrees F .
Corrective action: Discard the cooked bell peppers in to-go plastic bags sitting in the 3 comparment sink along with unclean dishes that did not reach 41 °F within 4 hours after reaching 70 °F. Corrections must be made 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.
There are inadequate handwashing sinks available in the waiters stations and bars. The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. - blocked by items on the sink
Corrective action: There must be adequate handwashing sinks available in the waiters stations and bars. Corrections must be made within 7 days. The handwashing sink in the 3-compartment sink area must be accessible to food service employees. Corrections must be made immediately.
- 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 7 days. - for quat and chlorine
- 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 reachin refrigerators and freezers 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 reachin 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.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. Tea urn is not covered during storage. TFER 229.164(i)(2) - Page 38. bagged and boxed goods and foods are not stored in food storage areas.
Corrective action: Tea urn must be covered to protect it from contamination during storage. Corrections must be made immediately. bagged goods must be stored in clean, dry food storage areas 6 inches above the floor to protect it from splash, dust or other contamination during storage. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, open stairwells or under other sources of contamination. Corrections must be made immediately.
- Cleaning Equipment - GRP
Cleaning Equipment - Design and storage.
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion. - unclean broom
Corrective action: Maintenance tools such as brooms, mops, vacuum cleaners and similar items shall be stored in an orderly fashion that facilitates cleaning of the area used for storing the maintenance tools. Corrections must be made immediately.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly.
Corrective action: Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes ands other gaps along floors, walls and ceilings, closed tight-fitting windows, and solid self-closing, tight-fitting doors. Corrections must be made within 2 days.
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Regular Inspection | 02/25/2009 | 81 |
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