- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sour cream in the kitchen has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Lettuce is being prepped in the 3 compartment sink, while there are dirty dishes in the 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The oven and cutting board located in the kitchen have adhering foreign material.
- 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. Gasket is torn.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service article is being reused.
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Regular | 09/22/2015 | 89 |
- 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 There is not a COFW manager on duty at the time of inspection.
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Regular | 03/30/2015 | 97 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Lettuce is being prepared in the 3 compartment sink next to dirty dishes.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water is 100°F which is inadequate to properly wash kitchen ware.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service articles are being reused.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Storage containers are not commercial.
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Regular | 09/23/2014 | 86 |
- Cold Holding Temperature - 5 penalty points
The slice ham & turkey is at an internal temperature of 43 to 44 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are not sanitizing the utensils/equipments.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food preparation area are not clean .
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Regular | 03/20/2014 | 92 |
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