- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes is at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. The counter tops located in the front handsink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Women's restroom.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side doors open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the back storage area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the back sink area are damaged.
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Regular | 01/15/2016 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato sliced (47.4 F), pre-cooked red meat ( 50.4 F), hot dogs meat (46.6F) is at an internal temperature of 46 F to 50 F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . One of the cooks did not change her gloves after touching dirty areas in the kitchen then continued to handle fries.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees do not wash their hands for the required 20 second duration. Employees change tasks with the same pair of gloves and do not wash their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the beverage 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 beverage area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea urn spigots located in the kitchen has/have adhering foreign material. The in-use utensils (knives) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
The employee's wearing big earrings while preparing/handling food or contacting clean food contact surfaces. The equipment or utensil that is in use does not provide protection from contamination. Utensils around the kitchen area in the food establishment are not protected from contamination.
- 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. These areas around the food establishment include: shelving, railing, storage areas, tops of equipment, gaskets of equiopment, doors and door handles of equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the storage room are damaged.
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Regular | 09/09/2015 | 74 |
- 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 can opener and seasoning containers located in the kitchen has adhering food or food particles. The containers used for seasoning 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.
- 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. Shelving near spice rack attached to wall.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. On floor of storage room.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Womens Restroom.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Lids open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
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Regular | 05/12/2015 | 94 |
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing. -not washing hands before putting gloves on
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. -DRINKS IN FOOD PREP AREAS
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The nozzles to the soda dispensing machine, lids to the sugar and flours, ice machine panel, and can opener located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving in the frozen dessert prep area and sugar are not stored in a manner to prevent contamination of the product. -utensils inside shake container and not under running water -styrofoam cup inside sugar container The plastic bag used as lining for the food prep table 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. -one is expired
- 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. -HVAC vents are dusty -doors to reachin refrigerators and freezers -soda dispensing machine 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. -cardboard used as flooring in the cooking line
- Toilet Facilities - GRP
No information available.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the men's restroom are damaged with not easily cleanable ceiling tiles. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 01/06/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw hamberger and hot dogs is at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient cold water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door gaskets and inside of reachin units and soda fountain located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the men's restroom are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. STORAGE AREA missing black endcaps.
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Regular | 09/10/2014 | 89 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ribs is in/on the reachin warmer at a temperature of 110°F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the mens' restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Owner's FM card not registered
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device. The food prep cooler in the cooking line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tupperware used for corn dogs and hot dogs 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 soda nozzles, shelves in the food prep coolers/freezers, and shelves at the food prep tables located in the kitchen has/have adhering foreign material. The one soda nozzle located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. A few are expired
- 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. Containers & Lids for dry spice/flours/sugars storage have adhering foreign matter Soda dispensing machine has adhering foreign matter
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean. Kitchen and dry storage room where the soda syrup is TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . Food prep areas
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Storage room light does not have a shield
- 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. Not avaliable for quaternary ammonia
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Regular | 05/05/2014 | 77 |
Restaurant representatives - add corrected or new information about Nancys Good Luck Drive In, 900 W Rosedale St, Fort Worth, TX 76104 »