Quick Stop #1, 2413 Ne 28th St, Fort Worth, TX 76106 - Snack Bar inspection findings and violations

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Business Info

Name: QUICK STOP #1
Type: Snack Bar
Address: 2413 Ne 28th St, Fort Worth, TX 76106
Total inspections: 5
Last inspection: 12/29/2015
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Inspection findings

Inspection type

Date

Score
  • Hot Holding Temperature - 5 penalty points
    The burritos is in/on the warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
  • Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
    The cooked potatoes is/are stored in contact with or under the eggs, raw in-shells.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
    The handwashing sinks in the customer service area and kitchen is used for purposes other than handwashing.
  • Handwash Facilities with Soap & Towels - 3 penalty points
    No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the customer service area and the kitchen area. No hand drying provisions were available at the handwash facilities in the customer service area.
  • 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.
  • Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
    The hot hold unit, reach in freezer, reach in refrigerator, and sliding freezer in the food establishment did not have a readily available and visible thermometer.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The ice machine located in the food establishment has/have adhering mold. The plastic storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
  • Food Protection - GRP
    TFER 229.164(i)(2) - Page 38. The cooking oil and onions are not stored in food storage areas. Food is being stored on the floor.
  • 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. Shelving is lined with aluminum foil. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Outside of ice machine is not clean.
  • Toilet Facilities - GRP
    Toilet room is not clean.
  • Premises - GRP
    TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. 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.
 Regular12/29/201575
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
    The handwashing sink in the food establishment is used for purposes other than handwashing.
 Regular09/08/201596
  • Hot Holding Temperature - 5 penalty points
    The beef product is in/on the steam table at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above. Meat sauce observed at 109 °F.
  • 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.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The ice machine located in the food establishment has/have adhering foreign material.
 Regular04/13/201589
  • Cold Holding Temperature - 5 penalty points
    The prepared sandwiches is at an internal temperature of above 41F and is not being maintained at 41 °F or below.
  • 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.
 Regular08/22/201492
No violation noted during this evaluation. Regular08/22/2014100

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