- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer, shelves, door handles, soft drink nozzles, can opener, and ice machine located in the kitchen has/have adhering foreign material. The pizza paddle located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, salt, corn meal, etc. are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The sugar and salt is/are not covered during storage.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces and doors in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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.
|
Regular | 01/09/2016 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The spaghetti pasta (48.0 F) and fetuccini pasta (49.3 F). is at an internal temperature of 48 F to 49 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 ranch dressing is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The bakery items that is/are located in the walkin 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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 (corrected on site) - 3 penalty points
The tea machine spigots located in the service area has/have adhering foreign material. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Utensils such as tongs and spatulas in the kitchen are not protected from contamination.
- 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. These areas include: storage areas, railing, shelving, tops of equipment, door and handles of equipment, gaskets of equipment.
- 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. Towels around the food establishment specifically the kitchen are not stored inside the sanitzer bucket.
|
Regular | 09/09/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The alfredo sauce is in/on the walkin refrigerator at a temperature of 80°F - 85°F after cooling for 02 hours. The meat sauce is in/on the walkin refrigerator at a temperature of 64°F after cooling for 3.5 hours.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. *did not wash hands before putting gloves on *did not wash hands when going from dirty dishes to picking up clean dishes
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *drinks in reachin refrigerators at the front with food for customer *bottled drink in food prep cooler in the cooking line
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of WD-40 (greaser) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. *stored above containers of rice and corn flour
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device. 12°F off The food prep cooler in the salad prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and ice machine panel located in the kitchen has/have adhering food and foreign matter. The shelves located in the reachin freezers has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. <0ppm, bleach
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *dumpster is overfilled
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishmachine area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *walkin refrigerator TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. **vent hood - one light out
- Dead Pest Removal - GRP (corrected on site)
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the server station of the establishment.
- 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. *bleach
|
Regular | 05/14/2015 | 72 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can rack, shelving, can opener and door gaskets or reachin units located in the kitchen have adhering foreign material
- 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.
- 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.
|
Regular | 01/12/2015 | 93 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen and dining area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled. *at the dishmachine area
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel and can opener located in the food establishment has/have adhering foreign matter and food particles, respectively.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees' Food Handler Cards are expired.
- 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. *soda dispensing machine (not nozzles)
- 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. *Screen door is damaged and does not prevent entry of insects or rodents.
- 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. *bleach
|
Regular | 09/11/2014 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the refrigerators 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Hose is located in prep sink at wait station area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Chemicals are stored above bulk food bins in prep area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the warewash sink area is not equipped to prevent backflow into the potable water system. Air gap is insufficient.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Mixing bowl has not been cleaned after use on Saturday. Shelf above stove has adhering food particles. Walk in refrigerator door gasket is damaged. Ice maker has adhering foreign matter. Coffe maker has build up of calcium deposits.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Three employees have not transferred their on line cards to Fort Worth Food Handler cards.
- Lockers/Dressing Rooms - GRP
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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area were left open. Screen door is damaged and does not prevent entry of insects or rodents.
|
Regular | 05/12/2014 | 77 |
Restaurant representatives - add corrected or new information about Mamma Mia Grill, 1000 W Magnolia Ave, Fort Worth, TX 76104 »