- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler with drinks, milk, and yogurt in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, cutting boards, prep tables, and food stroage shelves located in the kitchen has/have adhering food or food particles. The storage containers located in the kitchen is/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. Observed build up inside/outside the prep coolers.
- 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 wiping cloths not stored in sanitizer water.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. The men and women restroom's vent is not working.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the kitchen is not being removed. Please remove boxes and other trash from the back of the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Observed build up on the floor in the food prep and dishmachine area.
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Regular | 02/04/2016 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomatoes (48.1F) is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employees in the front food service area did not follow procedures for proper handwashing. The employees in the front food service area do not wash their hands for the 20 second duration after picking up dirty dishes from the tables.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the cashier's area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the kitchen is at an inadequate concentration of >400 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea urn noozles and coffee machine spigots located in the self service beverage station has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Front of house employees do not have a food handler card.
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Regular | 10/14/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato, sour cream, dressing, deli meats is at an internal temperature of 44-50°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The foods that is/are located in the food prep coolers 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The chicken salad in the food prep cooler is/are not stored in a manner to prevent contamination.
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Regular | 06/25/2015 | 82 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The silicone baking pads located in the oven area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. TAPE BETWEEN ICE MACHINE AND WORK TABLE.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(m)(1) - Page 98. Excess refuse in the back of kitchen is not being removed.
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Regular | 02/12/2015 | 94 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The spatulas 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. Tops of equipment.
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Regular | 10/07/2014 | 94 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 06/03/2014 | 93 |
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