Proper Handling of Ready-To-Eat Foods - 4 penalty points Single use glove being reused for many different tasks.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The sausage rolls on or near the display case is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. Must keep a 4 hour time sticker for all sausage rolls.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points There is evidence that the Food service employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Bottle of water sitting on the food prep counter in the kitchen.
Evidence of Rodents/Other Animals - 3 penalty points Evidence of Mice was observed in or around the dry flour storage area.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The trash bags 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. The trash bags used to cover the dough in the refrigerator is not NSF approved equipment and must be replaced.
Floors, Walls and Ceilings - GRP TFER 229.167(p)(2)(A) - Page 106. Floors in the dry flour storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean. Mold growing along the seal of the 3-compartment sink to the wall.
Regular
10/27/2015
79
Hot Holding Temperature - 5 penalty points The sausage rolls iare in the bakery rack at a temperature of 69-72°F and are not being maintained at 135 °F or above.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points Procedures for using time monitoring for food safety are not followed for the sausage rolls.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The employees are drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
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 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
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.
Floors, Walls and Ceilings - GRP TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
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