- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the food service/dispensing area.
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Regular | 11/19/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer and powder cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. New tenant has a manager card but from City of Fort Worth.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The floor drain in the 3-compartment sink area is obstructed.Must use a propere filter for drain, food utensil shall not be used.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cooks in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination, area used for drying dishes exposes the dish to mop water splashing. Must provide proper shelving for utensils.
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Regular | 10/21/2015 | 75 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the storage shelving area is not in proper working order to permit adequate handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized pots and pans stored in the storage room are exposed to splash, dust, or other contamination.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room area are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 11/14/2014 | 76 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cooking pans located in the bottom shelf has/have adhering dirt.
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Regular | 11/14/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is/are at room temperature with an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The gallon of milk dated in 3/14 is/are unwholesome and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of window cleaner are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized pot and pans stored on the floor are exposed to splash, dust, or other contamination.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bag of onions is/are not stored in food storage areas.
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Regular | 05/28/2014 | 81 |
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