- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is handling mushrooms with their bare hands. Cook also was using apron to hold mushrooms.
- Proper/Adequate Handwashing - 4 penalty points
The manager did not follow procedures for proper handwashing. Manager did not wash hands between handling trash and applying clean gloves.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees. Hand sink being blocked by dirty towels bin.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the handwash area and dining area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Cutting board over the food prep sink is not in good repair as well as the cutting boards near the front counter food prep coolers. The food prep coolers, microwave, ice machine, and around soda nozzles located in the kitchen 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 12/16/2015 | 80 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. Hand sink in men's restroom was at 70°F.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of disinfectant/glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Disinfectant/glass cleaner stored above food products in the chip area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available. Fort Worth Food manager not onsite during business hours.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. One of your food handler cards must be transferred to a City of Fort Worth Food Handler card.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Quat. Ammonium wiping cloth sanitizer was at 50 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the underneath food prep table in the back are not clean .
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Regular | 05/27/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomato is at an internal temperature of 46-47°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the customer service area3 is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the customer area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Stored on floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surface (air vent grate) in the ice maker area is not clean .
- Plumbing- GRP
Air gap needed for drain pipe from handwash sink to floor sink.
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Regular | 10/22/2014 | 85 |
- Cold Holding Temperature - 5 penalty points
The tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels - 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven, soda machine, and tea urn spigot located in the customer service area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 02/14/2014 | 83 |
Restaurant representatives - add corrected or new information about Which Wich, 2908 Texas Sage Trl, Fort Worth, TX 76140 »