- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the restroom.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray are present in the 3-compartment sink area and are not needed for food service operations.
- 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. Your managers 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 freezer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The freezer 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. The food storage container on top of the stove 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and restroom are damaged.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 11/03/2015 | 81 |
- Approved Source/Labeling - 4 penalty points
The packaged ice is/are not properly labeled as specified in law. The packaged ice is/are not from an approved food preparation/processing facility.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the customer service area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the customer service area has/have adhering foreign material. Single service, single use and clean sanitized ice scoop stored on top of the ice machine are exposed to splash, dust, or other contamination. The chest freezer 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.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the store are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the walk-in cooler are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the restroom are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Premises - GRP
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. TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
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Regular | 11/03/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and eggs is in/on the reachin refrigerator at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken wings is in/on the hot hold box at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The all employees is/are handling all ready to eat foods with their bare hands.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The freezer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The freezer and food storage container 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. The cardboard lining the shelves 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
Food not covered in the freezer.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in toilet rooms.
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Regular | 07/25/2015 | 74 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The all employees is/are handling all ready to eat foods with their bare hands.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The freezer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 03/02/2015 | 84 |
- Hot Holding Temperature - 5 penalty points
The fried foods is in/on the hot hold box at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The freezer and container storing lettuce 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. The freezer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate.
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Regular | 11/11/2014 | 89 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the store are damaged.
- Premises - GRP
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.
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Regular | 11/11/2014 | 100 |
- Cold Holding Temperature - 5 penalty points
The yogurt is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The gyro sauce is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper 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 kitchen and restroom. No hand drying provisions were available at the handwash facilities in the kitchen and restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers (for gyro meat, burritos, and kitchen) in the food establishment did not have a readily available and visible thermometer. The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The strainer located in the kitchen has/have adhering food or food particles. The chest freezer and the reachin cooler that is not 41°F located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food storage container with the flour in it 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.
- Toilet Facilities - GRP
Cover to toilet is broken. Toilet flusher is not working properly. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the restroom is not being removed. TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and restroom are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the restroom are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the restroom and kitchen are damaged.
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Regular | 07/03/2014 | 76 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker is/are handling hamburger bun with their bare hands. Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . FSW did not change gloves after handling frozen hamburger patty
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The boxes of mustard in the walkin refrigerator is/are stored in contact with or under the eggs, raw in-shells.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged ice is/are not properly labeled as specified in law. Ice for sale in styrofoam covered cups
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom and kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers (for gyro meat, burritos, and kitchen) in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator and chest freezer in the kitchen. bacon stored in shopping bags in the chest freezer The tupperware 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. The cardboard piece wrapped in plastic in the food prep cooler is not commercial. The doors to the chest freezers, food prep cooler and cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Insulation is visible for the door @ the chest freezer in the kitchen The bottom shelf in the food prep cooler is severely damaged. The metal is corroded. The food prep cooler located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The box of lettuce and mustard is/are not stored in food storage areas. Stored on the ground in the walkin refrigerator TFER 229.164(i)(1) - Page 38. The foods in the chest freezer in the kitchen is/are not covered during storage. Door to the chest freezer has exposed insulation
- Toilet Facilities - GRP
Cover to toilet is broken. Toilet flusher is not working properly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Sunlight emitted from front door (entrance)
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. Hot water faucet does not work
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Follow-up | 03/10/2014 | 79 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling hamburger bun with their bare hands.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Hot water @ 79°F at 3-compart and 82 @ HW sinks
- Approved Source/Labeling - 4 penalty points
The packaged ice is/are not properly labeled as specified in law. Ice for sale in styrofoam covered cups
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen and restroom. No hand drying provisions were available at the handwash facilities in the restroom and the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment. Plugs/stopper are not available for the three compartment sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Food manager not avaliable during time of inspection and FW card is not avaliable.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers (for gyro meat, burritos, and kitchen) in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator and chest freezer in the kitchen. Gyro meat in to-go container inside the reachin refrigerator and bacon stored in shopping bags in the chest freezer The tupperware 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. The doors to the chest freezers, food prep cooler and cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Insulation is visible for the door @ the chest freezer in the kitchen The bottom shelf in the food prep cooler is severely damaged. The metal is corroded. The food prep cooler located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The onions and box of tomatoes is/are not stored in food storage areas. Stored on the ground in the walkin refrigerator TFER 229.164(i)(1) - Page 38. The foods in the chest freezer in the kitchen is/are not covered during storage. Door to the chest freezer has exposed insulation
- Toilet Facilities - GRP
Cover to toilet is broken. Sink and toilet are not clean.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Sunlight emitted from front door (entrance)
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. Hot water faucet does not work
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Regular | 03/06/2014 | 73 |
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