- 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 kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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 5 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 5 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 5 days.
- Non-food Contact Surfaces - GRP
Non-food Contact Surfaces - Type and condition.
Foil and contact paper used on the shelves.
Corrective action: Need to remove foil and contact paper.
- 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.
Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 5 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.
Raw in shell eggs are holding at 56F in the prep cooler
Corrective action: All cold shall be at 41 degrees F or below. Raw in shell eggs can be at 45 degrees F or below. Correct 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.
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.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 14 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.
Cutting boards are damaged and stained Refrigerator seals have adhering debris.
Corrective action: Can either sand down or replace damaged cutting boards Need to clean and sanitize the refrigerator seals.
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Regular Inspection | 10/13/2010 | 89 |
- 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 ovens and food blender do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Corrective action: Provide only microwave ovens (2) and food mixer that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within when needs replacing.
- Floors, Walls and Ceilings - GRP (repeated violation)
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)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the customer service area are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Carpet in the restroom.
Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. 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 5 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. 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 14 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 before the next inspection. Remove all unused and broken equipment and items from the restaurant. 6th notice. Failure to comply may result in a citation.
- 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. Rusty shelves under dishes.
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 immediately.
- 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 7 days.
- Toilet Facilities - GRP
Toilet Facilities - Construction and accessibility.
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
Corrective action: A toilet room shall be provided with ventilation of sufficient capacity to keep the room free of excessive heat, steam, condensation, vapors, obnoxious odors and fumes.
- 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 eggs, raw in-shells is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
Corrective action: Rapidly cool the eggs, raw in-shells to 45 °F or below. Corrections must be made immediately. Place a bag of ice over the eggs in the top of the cooler.
- Manager Demonstration of Knowledge/Certified Food Manager (repeated violation)
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 48 hours.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (repeated violation) (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.
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen window.
Corrective action: Articles designed for single-service and single-use may not be reused for food product storage. Corrections must be made immediately. Do not reuse plastic containers (sour cream and ice cream buckets) for other food (whipped margarine).
- 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) have not attended required annual food handler training.
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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Regular Inspection | 06/30/2010 | 86 |
- 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. Rusty shelves under dishes. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Dust/debris on all non food contact surfaces. Using bowls as scoops.
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 immediately. Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- 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. Lots of unused/broken equipement stored on property.
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 before the next inspection. Need to see some efforts by next inspection on removing clutter out of kitchen area.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
Corrective action: The faulty faucet in the 3-compartment sink area shall be maintained in good repair. Corrections must be made within 5 days.
- 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 mop sink area 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 7 days.
- 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)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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 before the next inspection.. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within before the next inspection..
- 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.
Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within when needs replacing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (repeated violation)
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.
- 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 slicer and utensils located in the kitchen has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen window.
Corrective action: The slicer and utensils located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. 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.
- 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: food service workers 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 | 02/10/2010 | 91 |
- 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. Rusty shelves under dishes. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Towels under clean dishware and are dirty. Dust/debris on all non food contact surfaces. Using bowls as scoops.
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 immediately. Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
- 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. Lots of unused/broken equipement stored on property.
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 before the next inspection. Need to see some efforts by next inspection on removing clutter out of kitchen area.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. ice is/are not stored in food storage areas. Customer ice is not self draining. Using bus tub to hold ice.
Corrective action: ice 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.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
Corrective action: The faulty faucet in the 3-compartment sink area shall be maintained in good repair. Corrections must be made within 5 days.
- 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 mop sink area 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 7 days.
- 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)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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 before the next inspection.. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within before the next inspection..
- 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.
Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within when needs replacing.
- 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 sausage patties and links is in/on the oven at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
Corrective action: Rapidly reheat sausage patties and links to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately.
- Proper Handling of Ready-To-Eat Foods
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
The owner are handling toast with their bare hands.
Corrective action: The owner must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling toast with their bare hands. Corrections must be made immediately.
- 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 vegetables is/are stored in contact with or under the raw beef product.
Corrective action: The vegetables must not be stored in contact with or under the raw beef product. 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 rice, potato salad, mashed potatoes that is located in the reachin refrigerator 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 rice, potato salad, mashed potatoes/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.
- 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.
Working containers of chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: All working containers of chemical must be properly labeled. Corrections must be made immediately. 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
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.
- 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.
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.
Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 30 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 3-compartment sink area.
Corrective action: The 3-compartment sink area must be repaired and cleaned to relieve the backup of wastewater/sewage. 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 cutting boards, knives, containers with clean utensils, waffle iron, located in the kitchen has/have adhering foreign material. The spatulas, cutting boards, knives located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Shelves in reachin coolers are not in good repair.
Corrective action: The cutting boards, knives, containers with clean utensils, waffle iron, located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. The spatulas, cutting boards, knives 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. Resurface shelves or get new.
- 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: food service worker 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 immediately.
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Shared Inspection | 02/08/2010 | 65 |
- Food Protection - GRP
Food Protection - Storage, display and self-service.
TFER 229.164(i)(2) - Page 38. vegetables is/are not stored in food storage areas.
Corrective action: vegetables 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.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area 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 5 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 7 days.
- 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.
Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within 21 days.
- 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 milk that is located in the food preparation area 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 milk/drink containers that is located in the food preparation area 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.
- 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.
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: The bleach must be used in a manner that prevents 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 service utensil located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The service utensil located in the food preparation area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. 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.
Your employee's Food Handler Cards are expired.
Corrective action: employee must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. 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 219. 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 871-7258 for details or ask your inspector. Corrections must be made within 7 days.
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Regular Inspection | 05/14/2009 | 87 |
- 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 beef product 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 beef product 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).
- 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
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective action: The employee must confine drinking to a designated break area. Corrections must be made immediately.
- 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, raw in-shells is in/on the food prep cooler at an internal temperature of 50 to 54 degrees F and is not cooled to 41 °F or below.
Corrective action: Rapidly cool theeggs, raw in-shells to 41°F or below. 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 slicer located in the kitchen has/have adhering food or food particles. The ice scoop located in the bar is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The slicer located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The ice scoop located in the bar must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. 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.
Your employee's Food Handler Cards are expired.
Corrective action: operator must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. 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 219. 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 871-7258 for details or ask your inspector. Corrections must be made within 7 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 (stove) 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.
- 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 dishwash machine area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dishwash machine area are damaged.
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 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 14 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 14 days.
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within 7 days.
- 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.
- 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 30 days.
- 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.
Corrective action: Provide only microwave oven that meets or exceeds National Sanitation Foundation (NSF) standards or their equivalent . Corrections must be made within when needs replacing.
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Regular Inspection | 01/09/2009 | 81 |
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