- Sound Condition (corrected on site) - 4 penalty points
The honey thick tea with lemon flavor is/are unsound and should not be sold, served or consumed. Observed honey thick tea with lemon flavor out of date.
- 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. Observed only one certified food manager. If he is off/sick, there must be a back up certified food manager on shift.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knive and ice chute located in the food establishment has/have adhering foreign material.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed frost build up in walkin freezer. Reachin cooler on service line had food residue on floor.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3 comp sink and dish machine areas are not clean .
- Plumbing- GRP (corrected on site)
TFER 229.166(i)(5) - Page 94. The faulty floor sinks in the 3 comp sink and dish machine area is not maintained in good repair. Observed food build up and missing or broken floor sink covers. Pipes leading to the floor sinks must have air gap and cannot sit in floor sink.
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Regular | 12/02/2015 | 90 |
- Sound Condition (corrected on site) - 4 penalty points
The yogurts are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dish racks and freezer located in the kitchen have adhering foreign material.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Door handles is dirty.
- Lighting - GRP
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.
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Regular | 09/01/2015 | 89 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The gravy is in/on the reachin refrigerator at a temperature of 80 to 84 degrees F after cooling for 05 hours.
- Sound Condition (corrected on site) - 4 penalty points
The potatoes is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ham is/are stored in contact with or under the eggs, raw in-shells.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, mixer lid, tea nozzle and ice chute at dining area located in the food establishment has/have adhering foreign material. The ice scoop holder located in the storage shelving area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Towel as liner for plastic containers of product.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the main prep line-behind oven are not clean . TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the by the oven are not fitted with coving or closed and sealed.
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Regular | 06/01/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish fillet in standing water on the counter waiting to be cooked is at a temperature of 50°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced cheeses in the walk in refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles have adhering foreign matter.
- 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. The top of the dish machine has adhering grime.
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Regular | 03/04/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced ham and boiled eggs is in/on the salad bar at an internal temperature of 48 to 50 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous black beans prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. Cottage cheese dated for more than a total 7 days.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, fan guards in walk in cooler, utensil drawers(food debris) and water spigot located in the food establishment has/have adhering foreign material. Lining equipment with foil and towels. The white panel on the door to the ice maker and rusted shelving in refrigerators located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Handsink, utensil holder at tray line and carts at prep area have debris/stains/spillage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean . TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the storage shelving area are not fitted with coving or closed and sealed. Missing and/or damaged baseboard in back area near warewash sink and at shelving areas.
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Regular | 12/01/2014 | 88 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach-in cooler in the kitchen did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The water spigot located in the customer service area has/have adhering foreign material.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- 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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Regular | 09/03/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cantaloupe and honey dew melons are/ is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The philly cheese sandwich is in/on the food warmer at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensil drawer and microwave located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized utensils stored in the dining room are exposed to splash, dust, or other contamination. Not displayed with handles extended upward. The can opener located in the kitchen 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen behind the stoves/oven are not clean .
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Regular | 06/02/2014 | 87 |
- 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 warewash area. Automatic dispenser is not dispensing soap.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The overhead utensil rack located in the food preparation area has/have adhering dust.
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Regular | 03/05/2014 | 94 |
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