- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty faucet of the mop sink in the kitchen is not maintained in good repair. Water is shooting out of the faucets. TFER 229.166(i)(5) - Page 94. The faulty faucet in the prep sink is not maintained in good repair. The hot water faucet does not work.
Corrective action: The faulty faucet of the mop sink in the kitchen shall be maintained in good repair. Corrections must be made within 1 day. The faulty faucet in the prep sink shall be maintained in good repair. Corrections must be made within 1day.
- Lockers/Dressing Rooms - GRP (corrected on site)
Lockers/Dressing Rooms - Personal items storage.
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within 1 day.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
Corrective action: Wall covering/panels shall be designed, constructed, installed and attached so they are smooth and easily cleanable. Corrections must be made within 2 days. Seal all the gaps in the walls. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 2 days. Repair or replace the ceiling tiles in the back of the kitchen.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (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 prosciutto that is located in the kitchen 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 prosciutto that is located in the kitchen 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. Discard the prosciutto. Correct 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.
Flies were observed in or around the kitchen.
Corrective action: Flies must be controlled and prevented access in or around the kitchen. Corrections must be made within 2 days.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site)
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 refrigerator in the kitchen did not have a readily available and visible thermometer.
Corrective action: The refrigerator in the kitchen must have a readily available and visible thermometer. Corrections must be made within 1 day.
- 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 cutting boards, freezer and refrigerator located in the kitchen have adhering foreign material.
Corrective action: The cutting boards, freezer and refrigerator located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
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Regular Inspection | 10/06/2010 | 87 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
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 .
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 1 day. 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.
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
Corrective action: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. 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 2 days.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The milk is unsound and should not be sold, served or consumed.
Corrective action: The milk must be sound 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 spaghetti and lunch meat that are located in the kitchen have 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 spaghetti and lunch meat located in the kitchen that have 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 water for handwashing. The capacity of the hot water at the hand sink by the server station is inadequate.
Corrective action: The handwashing sink in the kitchen must provide sufficient water for handwashing. Corrections must be made within 1 day.
- 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.
Flies were observed in or around the kitchen.
Corrective action: Flies must be controlled and prevented access in or around the kitchen. Corrections must be made within 2 days.
- 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/sewage is leaking/flowing from dish machine and mop sink in the kitchen..
Corrective action: The dish machine and mop sink in the kitchen must be repaired and cleaned to relieve the backup of wastewater/sewage. 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 prep cooler in the kitchen did not have a readily available and visible thermometer.
Corrective action: The prep cooler in the kitchen must have a readily available and visible thermometer. Corrections must be made within 1 day.
- 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 cutting boards, microwave, scoop holster and coolers located in the kitchen have adhering foreign material. The lid located in the walk in cooler is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The cutting boards, microwave, scoop holster and coolers located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. The lid located in the walk in cooler must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
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Regular Inspection | 06/15/2010 | 77 |
- 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. Walk in cooler door is dirty.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- 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 cutting boards located in the kitchen have adhering foreign material.
Corrective action: The cutting boards located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
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Follow-up Inspection | 02/09/2010 | 97 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(1) - Page 38. Refrigerated beef products are not covered during storage.
Corrective action: Refrigerated beef products must be covered to protect it from contamination during storage. 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. Doors and door handles are dirty.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen 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 2 days.
- 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 selection of spaghetti are in the cooler at an internal temperature of 55 degrees °F and are not being maintained at 41 °F or below.
Corrective action: Discard the selection of spaghetti that are not being maintained at 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 rice is at an internal temperature of 110 to 114 degrees °F.
Corrective action: Discard the rice with an internal temperature of 110 to 114 degrees F and has not been maintained at 135 °F or above for more that four hours. Corrections must be made 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.
Drink ice is used as a coolant.
Corrective action: You must not use ice as a coolant. Discard ice. Correct immediately.
- Handwash Facilities Adequate & Access (corrected on site)
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 inaccessible to food service employees.
Corrective action: The handwashing sink in the kitchen must be accessible to food service employees. Corrections must be made immediately.
- 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.
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 (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 chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of chemical 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 wash water in the 3 compartment sink is dirty.
Corrective action: You must change the dirty wash water . Correct 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.
The reach in refrigerator and cutting boards located in the kitchen have adhering foreign material.
Corrective action: The reach in refrigerator and cutting boards located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
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Regular Inspection | 02/05/2010 | 71 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the bar are not clean .
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.
- 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.
Cold plates are running through drink ice.
Corrective action: You must run the cold plates outside of the ice bins or divide ice bins. Correct immediately.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site)
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 holsters and glass rack located in the bar have adhering foreign material.
Corrective action: The holsters and glass rack located in the bar must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
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Regular Inspection | 12/03/2009 | 93 |
- Premises - GRP
Premises - Condition.
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. Crates are stored outside, in the back.
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 1 day.
- 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 chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All containers of chemical must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 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.
The gaskets of the prep coolers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The gaskets of the prep coolers 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.
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Regular Inspection | 10/20/2009 | 94 |
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
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.
- 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.
Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- 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 seafoods are in the refrigerators at an internal temperature of 42 to 44 degrees °F and are not being maintained at 34 °F or below. The sausages are in the prep cooler at an internal temperature of 45 to 49 degrees °F and are not being maintained at 41 °F or below.
Corrective action: Discard the seafoods that are not being maintained at 34 °F or below. Corrections must be made immediately. Discard the sausages that are not being maintained at 41 °F or below. Corrections must be made immediately.
- Sound Condition (corrected on site)
TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
The milk is unsound and should not be sold, served or consumed. The canned goods are unsound and should not be sold, served or consumed.
Corrective action: The milk must be sound to be sold, served or consumed. Corrections must be made immediately. The canned goods must be sound to be sold, served or consumed. 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.
Flies and fruit flies were observed in or around the kitchen.
Corrective action: Flies and fruit flies must be controlled and prevented access in or around the kitchen. Corrections must be made within 1 day.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site)
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 prep cooler in the kitchen did not have a properly calibrated thermometer.
Corrective action: The prep cooler in the kitchen must have a properly calibrated thermometer. Corrections must be made within 1 day.
- 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 cutting boards and plates located in the kitchen have adhering foreign material.
Corrective action: The cutting boards and plates located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
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Regular Inspection | 06/03/2009 | 82 |
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