Wild Bunch Sandwich Shop, 101 S Jennings Ave, Fort Worth, TX 76104 - Deli -- Retail inspection findings and violations

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Business Info

Name: WILD BUNCH SANDWICH SHOP
Type: Deli -- Retail
Address: 101 S Jennings Ave, Fort Worth, TX 76104
Total inspections: 3
Last inspection: 10/20/2015
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Inspection findings

Inspection type

Date

Score
  • Cold Holding Temperature (corrected on site) - 5 penalty points
    The tomatoes, deli meat and tuna are at an internal temperature of 43-49°F and are not being maintained at 41 °F or below.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
    The handwashing sink in the food preparation area is used for purposes other than handwashing. Observed ice in hand sink.
  • Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
    The handwashing sink in the food preparation area is inaccessible to food service employees.
  • 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.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The ice machine located in the customer service area has/have adhering foreign material (calcium buildup observed). The ice scoop located in the customer service area was stored in a container that had dust and dirt accumulation.
  • Food Establishment Permit/Food Handler Card - 3 penalty points
    Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
  • Food Protection - GRP
    TFER 229.164(i)(2) - Page 38. The canned goods and pickle containers is/are not stored in food storage areas. Observed named items are stored on the floor.
  • Garbage and Refuse Disposal - GRP
    TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
  • Lockers/Dressing Rooms - GRP
    TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
 Regular10/20/201579
  • Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
    The hot dogs that is/are located in the kitchen 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 Fort Worth Food Handler Card(s) are not displayed or available.
  • Food Protection - GRP (corrected on site)
    TFER 229.164(i)(2) - Page 38. The canned goods are not stored in food storage areas.
  • Single-service/Single-use Articles - GRP (corrected on site)
    Single service articles are being reused.
 Follow-up10/31/201493
  • Hot Holding Temperature - 5 penalty points
    The breakfast burritos and sausage rolls is in/on the display case at a temperature of 73°F and 75°F respectively and is not being maintained at 135 °F or above.
  • Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
    The chili and meatballs were not reheated to 165°F within 2 hours.
  • Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
    The food service worker is/are handling mushrooms with their bare hands.
  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
    The vegetables is/are stored in contact with or under the eggs, raw in-shells.
  • Toxic Items Properly Labeled/Stored/Used - 3 penalty points
    Containers of alcohol 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
    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 food service worker 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The pre portioned containers, food processor, microwave and burner used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The ice machine located in the food establishment has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment.
  • Food Establishment Permit/Food Handler Card - 3 penalty points
    Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
  • Food Protection - GRP
    TFER 229.164(i)(2) - Page 38. The vegetables is/are not stored in food storage areas. The food service worker's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(1) - Page 38. The vegetables is/are not covered during storage.
  • Wiping Cloths/Linens/Napkins/Sponges - GRP
    There is evidence that sponges are being used.
 Regular10/22/201467

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