- Cold Holding Temperature - 5 penalty points
The turkey breasts is in/on the display cooler at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The chicken and shrimp nuggets are at an internal temperature of 109°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the deli area.
- 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.
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Regular | 11/16/2015 | 84 |
- 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.
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Regular | 11/16/2015 | 97 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees.
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Regular | 04/23/2015 | 97 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 04/23/2015 | 97 |
| No violation noted during this evaluation. | Regular | 04/23/2015 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The deli meat and cheeses that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent a hood
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Regular | 04/23/2015 | 93 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the meat market.
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Regular | 04/23/2015 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the deli is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the deli.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window 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 employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 10/21/2014 | 84 |
| No violation noted during this evaluation. | Regular | 10/21/2014 | 100 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
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Regular | 04/29/2014 | 97 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean .
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Regular | 04/29/2014 | 97 |
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
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Regular | 04/29/2014 | 100 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous food(s) is in/on the food warmer not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the food preparation area is obstructed and dirty water is backed up into the sink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean .
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Regular | 04/29/2014 | 86 |
- Non-food Contact Surfaces - GRP
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. water leak from the condenser for the A/C unit.
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Regular | 04/29/2014 | 100 |
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