- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cheese 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) (corrected on site) - 4 penalty points
There is evidence that the 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 storage containers 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 potato/onion cuber located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bakery products is/are not stored in food storage areas.
- 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. Observed rust on the prep table shelves and reachin refrigerator shelves.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Observed single use items stored on the floor.
- Cleaning Equipment - GRP (corrected on site)
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.
|
Regular | 01/21/2016 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bakery items is/are stored in contact with or under the raw beef product. The reach in freezer needs to be rearranged so that I can see more of a division between what is raw and what is not.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The bakery items that is/are located in the food establishment 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees around the food establishment do not wash their hands when changing gloves and or switching stations. There was an employee observed to touch a trash receptacle then continued handling and or doing other tasks that involved food handling.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of green chemical are not properly labeled. The 409 cleaner on countertops are present in the food establishment and are not needed for food service operations.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in freezers and refrigerators in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The slicer located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. All utensils that are used for food preparation need to be protected or stored in a protected container. There are some utensils around the kitcken that are not and are prone to air from blowing fans. The employee's wearing bracelets, watches and chains are being worn while preparing/handling food or contacting clean food contact surfaces.
- 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. There are areas around the food establishment that need to be cleaned due to adhered debris.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location. Towels are around the food establishment that are not stored in the sanitizer bucket.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the mop sink area and backroom area are not installed or attached.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Oven ventilation is full of debris and needs to be cleaned.
|
Regular | 07/28/2015 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cheese that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and freezer in the kitchen did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
|
Regular | 01/27/2015 | 80 |
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin units in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has adhering food or food particles. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
|
Regular | 05/30/2014 | 87 |
Restaurant representatives - add corrected or new information about Zs Cafe, 1116 Pennsylvania Ave, Fort Worth, TX 76104 »