- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Gloves were being reused to handle different food products for different customers.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sausage rolls that is/are located in the reach in refrigerator and freezer 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.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the donut fryer area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of dish detergant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Dish detergant stored with open coffee storage container and butter for popcorn.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
No Fort Worth Food manager on site during the inspection today.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The newspaper used next to the donut fryer 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 reach in drink coolers located in the front prep area and customer self service area has/have adhering foreign material. Black material on the inside shelves of the reach in refrigerators are dirty.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate. FHC cards expired since March 2015
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the back kitchen area and donut fryer area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the front dry storage area and back kitchen area 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 test strips are not available.
|
Regular | 01/25/2016 | 77 |
- Hot Holding Temperature - 5 penalty points
The sausage rolls is in/on the display case at a temperature of 70 to 74 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Observed re-using gloves.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen wrapped sanwiches and any ready that is/are located in the reachin 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
Regular | 07/01/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The sausage rolls is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The dough and opened deli meats that is/are located in the reachin 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.
- Evidence of Insect Contamination - 3 penalty points
A roach were observed in or around the mop sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the cashier's area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. Observed using plastic trash bags containing dough.
- 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.
- 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.
|
Regular | 09/02/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The lunch meat sandwiches are in the display case at an internal temperature of 65°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pigs in blankets and egg and sausage sandwiches are at an internal temperature of 65 to 67°F..
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The hot dogs are stored in contact with or under the raw eggs\.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The lunch meats and sausages in the kitchen have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, freezer, shelves and storage containers located in the kitchen have adhering foreign material. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The table located in the kitchen is 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. Doors and door handles are soiled.
- 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. Wall surfaces in the kitchen are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(a) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest freezer and microwaves do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 02/21/2014 | 73 |
Restaurant representatives - add corrected or new information about Wonder Donut, 5208 Wonder Dr, Fort Worth, TX 76133 »