- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the cashier's area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. Tiles missing at warewash sink. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the 3-compartment sink area are not fitted with coving or closed and sealed.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Need shielded lights in food warmer and end caps on lights at food prep area. Need shields on lights at warewash and ice maker area, also.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
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Follow-up | 01/14/2016 | 97 |
- Approved Source/Labeling - 4 penalty points
The packaged cups of ice, peanuts, bags of ice, Capri Sun, crackers, and butter is/are not labeled as specified in law.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. Progress made but brush and graffiti observed.
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Follow-up | 01/14/2016 | 96 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili and cheese is in/on the food warmer at a temperature of 112°F and 120°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Fly swatter on food warmer.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not in proper working order to permit adequate handwashing.
- 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 restroom. No hand drying provisions were available at the handwash facilities in the restroom and prep area.
- Evidence of Rodents/Other Animals - 3 penalty points
Mice were observed in or around the storage shelving area.
- 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. Raid on both shelves with beverages. Windex by spices/seasonings.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink. TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. The sink is not accessible and not used.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the storage shelving area did not have a readily available and visible thermometer. Food warmer at front needs a thermometer. The food service worker in the food establishment 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
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. The food slicer located in the food preparation area has/have adhering food or food particles. The ice machine located in the food establishment has/have adhering foreign material. Single service, single use articles stored in the prep area are exposed to splash, dust, or other contamination. Rodent droppings on paper plates. The 3-compartment sink located in the food establishment has/have adhering sewage backup.
- 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.(underneath fryers)
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Need shielded lights in food warmer and end caps on lights at food prep area.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents.
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Regular | 01/12/2016 | 70 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The produce is/are stored in contact with or under the eggs, raw in-shells.
- Approved Source/Labeling - 4 penalty points
The packaged cups of ice, peanuts, bags of ice, Capri Sun, crackers, and butter is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink are is not in proper working order to permit adequate handwashing.
- 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. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area and restroom.
- Evidence of Rodents/Other Animals - 3 penalty points
Mice were observed in or around the storage shelving area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink. TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Mop sink is covered with boxes and debris.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The 3-compartment sink located in the food establishment has/have adhering sewage back up. The ice machine located in the storage shelving area has/have adhering foreign material .
- Food - GRP
TFER 229.167(n) - Page 106. Distressed prepackaged product are not segregated from other stored wholesome food products
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Dumpster overflowing. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Lots of debris, glass and litter outside dumpster.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage area and food prep area are not clean. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. Grass is high outside. TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Unused equipment in facility.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer window in the cashier's area were left open. Need a better seal around the window unit. TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents.
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Regular | 01/12/2016 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mayonaise, tomato, bacon, chocolate milk is in/on the food prep cooler and reach in refrigerator at an internal temperature of 50-60 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The chocolate milk is/are expired and unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The container of chili that is/are located in the salad food prep cooler 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 09/10/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, sausages, ham, hotdogs, and butter is at an internal temperature of 45 to 49 degrees F in the reach in refrigerator and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The melted cheese, bbq meat, is in/on the food warmer at a temperature of 105°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked taco meat 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed food particles inside the sink and the employee draining coffee from coffee pot into handwash sink.
- 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 kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food warmer at register.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored cooked taco meat and breads are not marked with the common name of the food it contains.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Microwave and toaster does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/13/2015 | 76 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese that is/are located in the prep cooler 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area and kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
3 compartment sink is slow draining.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Items are stored in the mop sink and is not being used for the disposal of waste water.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Ice machine has adhering slim and mold on the flap and inside.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/12/2015 | 84 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
3 compartment sink is slow draining.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Items are stored in the mop sink and is not being used for the disposal of waste water.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 01/12/2015 | 91 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Open drink on food prep table Other Mop sink was blocked.
- 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. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area and kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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 manager not avaliable during time of inspection
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink. Grease trap is backing up into three compartment sink. Grease residue in compartments.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Cleaning Equipment - GRP
No information available.
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Regular | 09/04/2014 | 71 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The empenadas are in the food warmer at a temperature of 105 to 109 degrees F and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven, meat slicer, and ice machine located in the kitchen has adhering food or food particles. Single service, single use and clean sanitized ice scoop stored in the storage room are exposed to splash, dust, or other contamination. The microwave oven and meat slicer 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.
- 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. The portable air conditioner is the kitchen is dusty.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate.
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Regular | 05/01/2014 | 78 |
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