- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili is on the slow cooker at a temperature of 50°F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the handwash area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Coke refrigerator in the front service area did not have a readily available and visible thermometer. Milk is being stored in the Coke refrigerator without a thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the front service area has adhering foreign material. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Handles for sugar and salt being stored in the product. The shelves located in the walkin refrigerator has/have adhering foreign material. The storage containers 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The croutons are not stored in food storage areas. Croutons being stored on rusted shelving.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken wings are being thawed improperly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the mop sink area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the mop sink area are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 01/12/2016 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheeses, corn dogs, hamburger patties, and hot dogs is in/on the walkin refrigerator and at the cold hold area in the cooking line at an internal temperature of 54°F - 60°F and is not being maintained at 41 °F or below. The sliced cheeses and milk is at an internal temperature of 50°F - 55°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The COOK did not follow procedures for proper handwashing. -Cook did not wash hands when changing gloves from raw meat to handling RTE foods
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold hot dogs, corn dogs, hamburger patties, milk, and sliced cheeses at 41°F (raw seafood at 34°F).
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. *dishwasher did not wash, rinse and sanitizer properly
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers and reachin freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers for sugars, hot dogs and seasonings 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *chili containers used for storing marinara sauce inside The gaskets located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. *half of dumpster on grass TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *warewashing area *walkin refrigerator
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin and chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/08/2015 | 76 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The CHILI is in/on the crock pot at a temperature of 68°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The COOK did not follow procedures for proper handwashing. -Cook did not wash hands and change gloves after handling raw meat and before handling cooked food products -Cooks did not wash hands when changing gloves
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach/soap solution are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. The household ant insecticide are present in the kitchen and are not needed for food service operations.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers and reachin freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The household microwave located in the kitchen has/have adhering food or food particles. The plastic containers for sugars, hot dogs and seasonings 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.
- 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. **online training is not registered with CFW Consumer Health for a few employees
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the cooking line are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *warewashing area *walkin refrigerator
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. *emits daylight
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin and chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/16/2015 | 76 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous corn dogs prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The COOK did not follow procedures for proper handwashing. -Cook did not wash hands and change gloves after handling raw meat and before handling hamburger buns
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach/soap solution are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm bleach The household ant insecticide are present in the kitchen and are not needed for food service operations.
- 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 manager certificate avaliable, but manager not on duty during time of inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers and reachin freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers for sugars and seasonings 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. -stored on grass TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *front area
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin and chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/13/2015 | 80 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen and in the front area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm
- 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 manager certificate avaliable, but manager not on duty during time of inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *reusing food containers
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Online training has not been registered with the City of Fort Worth
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Cooking area and around the kitchen
- 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. *for bleach sanitizer
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin and chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/03/2014 | 85 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Food service worker (FSW) with gloved hands placed raw beef patties on the stove, then touched yellow paper and hamburger bun without first washing hands and changing gloves.
- Approved Source/Labeling - 4 penalty points
The packaged displayed bakery items is/are not labeled as specified in law.
- 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 front service and kitchen. No hand drying provisions were available at the handwash facilities in the front service and kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The soap/bleach solution are used in a manner that does not 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. Food manager card not avaliable and no food manager on duty.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cardboard used for the fryer utensils 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. One employee did not have food handler card. FHC for another employee was from Tarrant County
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the mop sink area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. Behind the reachin freezer
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Cooking area and around the kitchen
- Cleaning Equipment - GRP
No information available.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. Emits daylight
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin and chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/23/2014 | 74 |
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