| No violation noted during this evaluation. | Follow-up | 01/22/2016 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes, shredded cheese, pea salad and chicken salad on the display ice are at an internal temperature of 46-48°F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The prepared foods is/are stored in contact with or under the hamburger patties, chicken cutlets, and eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the to-go area is used for purposes other than handwashing. The baker is wearing soiled outer clothing while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Flat grill grease is dripping on the floor in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles in the to-go area, dry bulk storage containers, pans, pan lids, refrigerator handles, and shelves located in the kitchen has/have adhering foreign material. The spatula, food containers and lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized ice bucket, ice paddle, dish rack stored in the kitchen are exposed to splash, dust, or other contamination.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored bakery items are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry bulk bakery items and items in the walk-in refrigerator is/are not covered during storage.
- 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.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room and kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping.
|
Regular | 10/07/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The noodles in sauce is in/on the counter then moved to the reachin refrigerator at a temperature of 75 to 79 degrees F.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the unplugged breading refrigerator at an internal temperature of 70 to 74 degrees F, it has been maintained above 34°F for greater than four (4) hours. The raw chicken, meat items, and milk batter is in/on the unplugged breading refrigerator at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. The cheese and diced tomatoes is in/on the containers on the counter at an internal temperature of 70 to 74 degrees F° and is not being maintained at 41 °F or below. The noodle salad is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The broth and cooked onions is/are at an internal temperature of 85 to 89 degrees F Observed containers of cooked onions and broth sitting on the counter..
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cooler doors and handles, shelves, and bulk storage containers located in the kitchen has/have adhering food or food particles. The cracked and chipped food containers and lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The large mixing bowls located in the kitchen has/have adhering grease. Observed the dish washer putting away large mixing bowls that were not clean on the bottom. The clean side drain board to the dish machine located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
Your annual health permit is not displayed.
- 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)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
|
Regular | 06/29/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The macaroni noodles is in/on the walkin freezer at a temperature of 46-48 degrees F after cooling overnight.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The containers of pico with tomatoes is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The banana pudding is in/on the service line at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The macaroni noodles 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The dessert cooler in the service line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cooler doors and handles, shelves, and bulk storage containers located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the desserts are not stored in a manner to prevent contamination of the product. The cracked and chipped food containers and lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The foods is/are not covered during storage.
|
Regular | 02/25/2015 | 72 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The macaroni noodles and macaroni cheese is in/on the walkin refrigerator at a temperature of 88 and 118 after cooling for almost 2 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous foods is at an internal temperature of 47-60 °F and is not being maintained at 41 °F or below. Pico 60°F pies 53°F milk 60°F chicken tenders 46°F beans 47°F macaroni salad 50°F The fish/seafood is in/on the reachin cooler by the flat grill at an internal temperature of 70 to 74 degrees F and is not maintained at 34 °F or below. The buttermilk batter is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The grilled onions is at an internal temperature of 75 to 79 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef product is/are stored in contact with or under the raw chicken.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the women's restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The spatulas, lids, and food storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The freezer and refrigerator door handles, doors, inside the refrigerators, the cutting boards, the counters, and the bulk food storage containers and their lids located in the kitchen has/have adhering food particles and grease. The in-use utensils used for preparation or serving in the serving line are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen and restroom are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
|
Regular | 10/01/2014 | 71 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat food are stored in contact with or under the dripping condensation line in walkin refrigerator.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soft drink dispenser located in the front counter has/have adhering food or food particles. The spatulas located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Employee men's room.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the boiler room are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
|
Regular | 06/18/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is in/on the walkin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The dressings is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked ham is/are stored in contact with or under the raw beef product inside the walkin refrigerator. The raw fish is/are stored in contact with or under the raw beef product and raw chicken inside the walkin refrigerator and inside the reachin refrigerator.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not labeled as specified in law. Observed pre-package bakery products without a manufacturing label on the counter by the register in the customer service area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the dishwash machine area is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils, food slicer, and reachin refrigerators gaskets located in the food establishment has/have adhering foreign material. The reachin refrigerators gaskets, some lids and trays 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. The splashing areas in both soda fountains are not clean. The doors and handles in the reachin refrigerators are not clean. The fan covers in the walkin refrigerators are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and walkin freezer are not clean. There is standing water on the floor in the bakery walkin refrogerator. There is some ice builded up inside the walkin freezer. TFER 229.167(p)(1) - Page 106. Wall surfaces in the both employee's restrooms are damaged. The wall were it used to be the lockers are not smooth, non-absorbent and easy to clean in both employee's restrooms. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the employee restroom are not clean. The ceiling in the womans employee restroom is not clean by the air vent. The air vent is coming off.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Regular | 02/12/2014 | 81 |
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