- Sound Condition (corrected on site) - 4 penalty points
The canned good is unsound and should not be sold, served or consumed. Observed dented can of jalapenos.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks and donuts in food prep areas . The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed trash in hand sink in the 3 comp sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug bomb are present in the office and are not needed for food service operations.
- 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 less than 50 PPM to sanitize equipment and utensils.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Observed wiping cloths not stored in sanitizer water buckets.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed dumpster's side doors open.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed personal items stored with food products.
- 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.
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Regular | 02/10/2016 | 83 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. An employee took food to a table then touch his pants and did not wash his hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination (corrected on site) - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized scoop stored in the food establishment are exposed to splash, dust, or other contamination. Scoop handle used for sugar and tea was touching the sugar, a ready to eat food.
- 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. Towels are still see to be out of the sanitizer bucket when not in immediate use.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Vent on top of the walk in refrigerator remains uncovered.
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Follow-up | 07/10/2015 | 83 |
- Hot Holding Temperature - 5 penalty points
The bread rolls (131.0 °F) in/on the reach in warmer at a temperature of 130 to 134 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The employee is/are handling bread, corn and mash potatoes with their bare hands and not washing their hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The employee that was handling raw poultry then proceeded to touch other surfaces around the food establishment without washing his hands.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is wearing jewelry other than a plain wedding ring/band while preparing/handling food or contacting clean food contact surfaces. One of the cooks was wearing a long chain while cooking chicken. The employee's fingernails are polished and fake while preparing/handling food or contacting clean food contact surfaces. There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee drink found inside the reach in refrigerator. Employees within the food establishment were touching their face, clothing and hair and not washing their hands.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The freezer is not holding constant temp at 32°F or below, the freezer was temping at 58.1°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sinks in the food establishment is used for purposes other than handwashing.
- Evidence of Insect Contamination (corrected on site) - 3 penalty points
Flies were observed in or around the food establishment. Gnats were observed in or around the ice machine.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in warmer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The scoops for food handling located in the food establishment is/are not properly sanitized. Scoop used for sugar was submerge completely inside the sugar container. The soft drink dispenser located in the self service area has/have adhering foreign material. Grime buildup was seen on the nozzles of the self-service soda and tea urn machines. The tea buckets located in the tea making area is/are not properly sanitized.
- 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. All food handler cards were copies and not orginals for the employees of the food establishment.
- Food Protection - GRP
The male employees are not wearing a beard guard is not restrained while preparing/handling food or contacting clean food contact surfaces. The equipment or utensil that is in use does not provide protection from contamination. All utensils need to have some type of protection due to the amount of flies within the establishment.
- 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. Many areas of the food establishment are dirty and need to be cleaned especially shelves that are used to store clean dishes.
- 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. All towels when not in immediate use need to be stored inside a sanitizer bucket.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. A vent above the walkin refrigerator is missing a fliter.
- 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.
- 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.
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Regular | 07/06/2015 | 55 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
- 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.
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Regular | 12/19/2014 | 93 |
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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.
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Regular | 06/09/2014 | 94 |
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