- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Wiping cloth being stored in the hand sink.
- 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. Chemical beins stored in the hand sink.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 02/06/2016 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The precooked wings and sausages are in the prep cooler at an internal temperature of 45-47°F and are not being maintained at 41 °F or below. The garlic in oil is on the counter top at an internal temperature of 63°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 hand washing, after he touched his nose.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified food manager certificate is not provided.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Employees' restroom door is soiled.
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Regular | 07/15/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the employees' restroom is not providing sufficient hot water for handwashing. Water temperature is 65°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- 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. Hand sinks are dirty.
- 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.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(13)(a) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- National Sanitation Foundation Approved Equipment - GRP
The food containers are not commercial grade.
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Regular | 02/17/2015 | 90 |
- Sound Condition (corrected on site) - 4 penalty points
The chicken nuggets are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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 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 storage containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Doors and door handles are soiled.
- 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 | 08/21/2014 | 86 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Single service, single use and clean sanitized utensils stored in the container with the paint scraper are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the pizza cutting area are not stored in a manner to prevent contamination of the product. The pizza pans located in the kitchen has/have adhering carbon build-up.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
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Regular | 02/20/2014 | 94 |
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