- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous vegetable salads (bean, kale, and pasta), hummus, and sliced cheeses is at an internal temperature of 44°F - 46°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *Dishwasher did not wash hands after cleaning dishmachine table and before picking up clean dishes
- 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. *expired Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. *other food manager certificates are not registered with CFW Consumer Health
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the front and also in the cooking line in the food establishment did not have a readily available and visible thermometer. The food service worker in the kitchen 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 reachin refrigerator in the cooking line and the can opener area located in the kitchen has/have adhering food or food particles. The plastic storage containers for the whole vegetables in the walkin refrigerator 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. *soda/tea self service area dispensers have adhering grime
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. *lid is missing and one lid is open to the dumpsters TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- 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. *opened water bottle in caterer reachin refrigerator
- Cleaning Equipment - GRP
Sanitizer buckets stored in mop sink compartment.
- 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. *no waterproof thermometer w/min & max or thermal strips to test dishmachine *cannot locate quaternary ammonia test strips
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Regular | 01/13/2016 | 79 |
- Cold Holding Temperature - 5 penalty points
The diced cheese, liquid eggs, and cooked pasta is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is chewing gum in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 06/24/2015 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken soup is in the food warmer at a temperature of 126°F and is not being maintained at 135 °F or above.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dish washing machine is 156 degrees F.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 09/30/2014 | 92 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The open pre-packaged bulk chicken items and cheese that is/are located in the walkin 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.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. Observed employee putting on gloves without washing hands.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dish washing machine is 150 to 154 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen and serving line are not stored in a manner to prevent contamination of the product. Observed a dirty knife in knife holder in the kitchen, and in the service line a used spoon was stored on a used glove.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- 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, observed at serving line.
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Regular | 03/21/2014 | 83 |
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