Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The cake is/are stored in contact with or under the eggs, raw in-shells.
Food Establishment Permit/Food Handler Card - 3 penalty points Your annual health permit is not displayed.
Garbage and Refuse Disposal - GRP TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
Floors, Walls and Ceilings - GRP TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
Regular
11/17/2015
93
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The vegetables is/are stored in contact with or under the beef product.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
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.
Regular
12/26/2014
89
Cold Holding Temperature - 5 penalty points The watermelon, eggs, beef stew and yogurts is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
Handwash Facilities Adequate & Access - 3 penalty points The handwashing sink in the 3-compartment sink area is not providing sufficient water for handwashing. There is no cold water in the hand sink.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the food establishment.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points The employee in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
Food Establishment Permit/Food Handler Card - 3 penalty points The facility's annual health permit is expired. The permit display is expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
Lighting - GRP TFER 229.167(d)(1)(A) - Page 102. Light bulbs in the kitchen are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. The light in the walkin freezer is burned.
Paper Test Strip Testing Devises - GRP TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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