- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50-52°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Observed equipment stored on top and food pieces in drain and sink basin of hand wash sink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the back area of food prep area is inaccessible to food service employees. Observed racks blocking the handwash sink.
- 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 3-compartment sink area.
- 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. Observed at least 5 employees without Fort Worth food manager cards that are not transferred and one that did not have one at all. See corrective action instructions below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in refrigerator and reach in freezer in the back located in the kitchen has/have adhering food or food particles, as discussed. The soda nozzles located in the self service area has/have adhering foreign material (slight build up in nozzles).
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cooked ham is/are not covered during storage.
- 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 in use wiping cloths on food prep counters.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the service window are not clean . Observed black build up and cups under the soda dispenser in the service window area.
- 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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Follow-up | 12/30/2015 | 73 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling fried chicken sandwich with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. *open employee drinks inside handwashing sink The handwashing sinks in the kitchen is used for purposes other than handwashing. *tongs inside handwash sink in the cooking line *towel inside compartment of handwash sink by the french fry station
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the mens' and womens' restrooms is not providing sufficient hot water for handwashing. hot water 65 - 75°F
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area, by the drive thru (not working), and back cooking line.
- 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. *no certified food manager available during inspection
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from mens' and womens' restroom. *water is being discharged onto the floor and not draining into the discharge pipe
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezers, drawer freezer, blender refrigerator (drive-thru), and milk/smoothie refrigerator (drive-thru) in the kitchen did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf by the to-go window and the soda nozzles located in the customer service area has/have adhering mold. The in-use utensils used for preparation or serving in the ice scoop are not stored in a manner to prevent contamination of the product. The shelves in the (blender refrigerator and reachin freezer) and the ice machine panel located in the kitchen has/have adhering food particles and mold, respectively.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee(s) have not attended required food handler training. *many food handler certificates are not available for inspector
- 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. *chlorine sanitizer is at 0ppm
- 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. *for quaternary ammonia and chlorine
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Regular | 12/28/2015 | 67 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sliced tomatoes and bean/corn topping that is displayed or held for service on or near the sandwich make-ready line is not marked, labeled, tagged or identified to indicate four (4) hours past the time when it was removed from temperature control.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The shelf by the to-go window and the soda nozzles located in the customer service area has/have adhering mold. The in-use utensils used for preparation or serving in the ice scoop are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The box of bread in the freezer on the floor is/are not stored in food storage areas.
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Regular | 03/08/2015 | 86 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee 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 drying provisions were available at the handwash facilities in the customer service area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
- 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.
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Regular | 09/21/2014 | 87 |
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