- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The refried bean are in the walkin refrigerator at a temperature of 47°F after cooling for 18 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meat(119°F) and refried bean(130°F) are in the steam table at a temperature of 119-130°F and are not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling all ready to eat foods with her bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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 (corrected on site) - 4 penalty points
The cooks did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound 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
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single use containers are being reused to store food. The blender and microwave 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 food warmer located in the cashier's area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Glass is missing from the food warmer.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw beef product is/are being thawed improperly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. SIde door of dumpster is open.
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Regular | 02/04/2016 | 61 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs stored over vegetables in walk in cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Several items in walk in cooler are not dated. Overall marking is good. ex: open package of lunch meat, shredded cheese.
- Approved Source/Labeling - 4 penalty points
Packaged food available for self service is not labeled with ingredients.
- 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 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single use containers are being reused to store food.
- Food Protection - GRP
Buckets of food stored on floor in walk in cooler. There is excessive ice build up in the walk in freezer which could lead to unit breakdown and thawing of food.
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Regular | 10/14/2015 | 82 |
- Approved Source/Labeling - 4 penalty points
The parfait, turkey wraps and roast beef sandwiches do not contain all ingredients. The packaged ice is/are not properly labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The hot water in the restrooms is inadequate.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coffee holder inlets have adhering foreign matter. The ice scoop in the storage area is stored in an unsanitary manner.
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Regular | 06/15/2015 | 87 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The large pot of beans setting on ice will not cool to 41°F within 6 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans, beef. and chicken are held at 109°F,110°F and 124°F respectively.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking and eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the mens and womens restrooms is not providing sufficient hot water for handwashing. Must be at least 100°F.
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The prepackaged product is stored on the floor in walk in freezer.
- 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. Quat test strips are damaged and unusable.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The rice cooker does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/15/2015 | 77 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice in the cooker is held at 119°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Several items in the walk in cooler are not date marked. Overall date marking is good.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 02/10/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Eggs on counter at 55°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Carne in steam table is held at 128°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Eggs stored in walk in cooler above tortillas.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Worker rinsed hands in warewash sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. The flow of hot water is inadequate.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Bulk food bins are not commercial grade food containers.
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Regular | 10/01/2014 | 76 |
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the hand dipped ice cream area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
There is no drain for the dipper well on the hand dipped ice cream freezer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Ice cream scoops stored in standing water.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Any employee scooping ice cream must have a Fort Worth Food Handler card.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Ceiling over hand dipped ice cream must be smooth and easily cleanable.
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Regular | 08/15/2014 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
Chicken held on steam table at 130°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw beef stored over tomatoes in walk in cooler.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The prepackaged product is/are not stored in food storage areas.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
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Regular | 06/05/2014 | 88 |
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