- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cut vegetables and other ready to eat foods is/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 cut hydrated onions that is/are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the back cashier area is used for purposes other than handwashing. Observed utensils and pickle in sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material (black mold like growth). The back ice machine has calcium build up inside. The soda nozzles located in the self service area has/have adhering foreign material buildup.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Observed ice scoop handle in contact with ice.
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Regular | 12/11/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomato and egg beater mix is in/on the back reach in fridge at an internal temperature of 60°F for the egg beater and 48°F for the sliced tomatoes and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the cashier's area is inaccessible to food service employees. Observed two sanitizer buckets blocking the hand sink in the cashiers area.
- 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 200 PPM to sanitize equipment and utensils. Observed the 3-compartment was not set up for warewashing.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in cooler by cashier, back reachin in refrigerator, and walkin freezer did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the food service/dispensing area has/have adhering foreign material.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces by the walk in refrigerator are damaged.
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Regular | 08/11/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatos is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the back of the kitchen and in the drive thru area are used for purposes other than handwashing. Storage of single service utensils stored in handsink. Observed evidence of dumping ice inside the handsink. Observed fly trap above handsink in food preparation area.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
All handwashing sink are not providing sufficient hot water for handwashing. Observed hot water temperature in all handsinks at 68°F.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the drive thru.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the drive thru has/have adhering mold. The ice machine located in the 3-compartment sink area has/have adhering foreign material. The ice scoop handle located in the 3-compartment sink area 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 splashing area in the soda fountain are not cleaned.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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 sitting on counter. Observed sanitizer solution at 0 ppm
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean. Observed mold on walls in 3-compartment sink and mop sink area.
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Regular | 04/14/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bags of milk, to-go cup of cream, and bag of moca mix is in/on the two reachin coolers at an internal temperature of 59 degrees F and is not being maintained at 41 °F or below.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water source and system is not providing the required water pressure to 3-compartment sink to meet the needs of the food establishment.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the back of the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the cashier's area is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the back to window area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Ice machine lid is chipped and broken and shall be replaced. The food container located in the grill area is/are not properly sanitized. Observed an employee rinse off the container and place it on top of the grill for use. Ware wash sinks wer not set up. The two refrigerators in the coffee area located in the cashier's area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Refrigerators are 60°F. The whipped cream drawer, microwave oven, sides of the reachin coolers, and non-commercial storage containers drawers located in the kitchen has/have adhering food or food particles. The drawer 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 coffee machine, tall ice machine with the rusty screws inside located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soda line that is leaking and dripping into a bucket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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 a wet wiping cloth stored on the prep-table.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the back door (mold) are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the washing machine area are not installed or attached. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 12/11/2014 | 72 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the countertop items.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the cashier's area is used for purposes other than handwashing.
- Evidence of Rodents/Other Animals - 3 penalty points
Mice were observed in or around the storage room.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the cashier's area has/have adhering algae. The ice machine located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Ice machine lid is chipped and broken and shall be replaced. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed tongs stored on dirty surface.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- 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.
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Regular | 08/14/2014 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bag of open lettuce is stored in contact with the eggs, raw in-shells located in the reachin refrigerator.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the 3-compartment sink area has/have adhering foreign material.
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Regular | 04/09/2014 | 90 |
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