Dudleys Deli & Gift Shop, 6300 Ridglea Pl, Fort Worth, TX 76116 - Snack Bar inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of cleaner are not properly labeled.
|
Follow-up | 08/26/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in/on the refrigerator at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The bacon is on the food warmer at a temperature of 95 to 99 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The eggs and cheese are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bread is/are stored in contact with the thawing meat.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous milk prepared and held in the refrigerator has exceeded the maximum holding time in which it may be served.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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. Cleaner was being stored in the three compartment sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The oven located in the kitchen is broken and cannot be properly cleaned and sanitized. The microwave oven located in the kitchen has adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The lettuce, cheese, and tomatoes are not covered during storage.
- 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. The water for the warmer is dirty.
|
Regular | 08/20/2015 | 63 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mayonnaise and salad dressings is on the reachin prep refrigerator at an internal temperature of 55-60°F and is not being maintained at 41 °F or below. The cooked hamburger patties is at an internal temperature of 50°F and is not being maintained at 41 °F or below. On table in prep area.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and 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 cook did not follow procedures for proper handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin prep cooler is not holding cold open mayonnaise and salad dressings at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. Blocked by items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the dish storage area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 09/30/2014 | 74 |
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