- 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 cheeses, tomatoes and salsa are the refrigerator at an internal temperature of 45 to 49 degrees °F and are not being maintained at 41 °F or below.
Corrective action: Discard the cheeses, tomatoes and salsa that are not being maintained at 41 °F or below. Corrections must be made immediately.
- Proper/Adequate Handwashing (corrected on site)
TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
The cook did not follow procedures for proper handwashing after wiping his hands on his apron.
Corrective action: The cook will wash his hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
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
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
Corrective action: If in a food service area and preparing/handling food or contacting clean food contact surface, the cook must drink from covered containers. Corrections must be made immediately.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site)
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 lunch meat and tortilla 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.
Corrective action: The lunch meat and tortilla that are located in the kitchen that have 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.
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Regular Inspection | 12/08/2010 | 83 |
- Ventilation - GRP
Ventilation - Design, installation and maintenance.
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Filters are missing.
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. 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 immediately.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Canned goods are dusty.
Corrective action: You must clean the dusty canned goods. Correct immediately.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
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
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Prep sink is used for dumping.
Corrective action: If in a food service area and preparing/handling food or contacting clean food contact surface, the food service worker must drink from covered containers. Corrections must be made immediately. You must only use prep sink for thawing and rinsing food. Correct immediately.
- Handwash Facilities Adequate & Access
TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
The handwashing sink in the kitchen is inaccessible to food service employees. The handwashing sink in the women's and men's restrooms is not providing sufficient hot water for handwashing. Hot water temperature is 86 °F.
Corrective action: The handwashing sink in the kitchen must be accessible to food service employees. Corrections must be made immediately. The handwashing sink in the women's and men's restrooms must provide sufficient hot water for handwashing. Corrections must be made within 1 day.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Flies were observed in or around the kitchen.
Corrective action: Flies must be controlled and prevented access in or around the kitchen. Corrections must be made within 1 day.
- Toxic Items Properly Labeled/Stored/Used (corrected on site)
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.
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: 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.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
The reachin refrigerator in the kitchen did not have a properly calibrated thermometer.
Corrective action: The reachin refrigerator in the kitchen must have a properly calibrated thermometer. Corrections must be made within 1 day.
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Regular Inspection | 08/12/2010 | 84 |
- Handwash Facilities Adequate & Access
TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
The handwashing sink in the women's and men's restrooms is not providing sufficient hot water for handwashing.
Corrective action: The handwashing sink in the women's and men's restrooms must provide sufficient hot water for handwashing. Corrections must be made within 1 day.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Flies were observed in or around the bar.
Corrective action: Flies must be controlled and prevented access in or around the bar. Corrections must be made within 1 day.
- 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.
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Corrective action: 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.
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Regular Inspection | 08/12/2010 | 91 |
| No violation noted during this evaluation. | New Facility Inspection (Opening Inspect | 06/28/2010 | 100 |
| No violation noted during this evaluation. | New Facility Inspection (Opening Inspect | 06/28/2010 | 100 |
Restaurant representatives - add corrected or new information about Wild Rooster Bar, 3204 #110 Camp Bowie Blvd, Fort Worth, TX »