- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken batter is/are at room temperature with an internal temperature of 75°F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the front kitchen area and customer restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the back kitchen area has/have adhering foreign material.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the front kitchen area underneath all reach in coolers and pizza oven are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the front kitchen area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the front and back kitchen area have adhering dust and other foreign material.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 11/11/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked spagetti noodles is in/on the kitchen counter top at a temperature of 70°F after cooling for 03 hours. The cooked chicken is in/on the reach in cooler at a temperature of 70°F after cooling for 02 hours. Place ice on the chicken product to aide the cooling process.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced 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) - 4 penalty points
The handwashing sinks in the kitchen area and 3-compartment sink area is used for purposes other than handwashing. Improper storage of employee drinks and medicine with or in contact with food products used for employee consumption.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. Clear out the chairs and other equipment from the handsink area near the 3-compartment sink area.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the front hand sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reach in cooler that is located in the pizza dough cooler is broken. The thermometer in the reach in cooler that is located in the back kitchen prep room is broken.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned in the kitchen area.
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Regular | 07/08/2015 | 74 |
- 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 pizza dough.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Follow-up | 03/20/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The calamari is in/on the reach in refrigerator at an internal temperature of 38°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked vegetables and milk is/are stored in contact with or under the raw chicken, raw sausage and raw calamari. The onions and cooked sausage is/are displayed in contact with or under the plastic bag containing cooked bacon bits.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The lasanga that is/are located in the prep cooler 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. The deli meat, cooked peppers, and cheeses that is/are located in the reach in 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. The meat sauce and house dressing that is/are located in the reach in refrigerator in the back room 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
Found cell phone, hats and ear buds laying on a food prep table in the kitchen. Found employee food stored in with food used for customer in the reach in refrigerators in the kitchen. The handwashing sink in the kitchen is used for purposes other than handwashing. Found coffee cup in a handwashing sink in the kitchen.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. The handwashing sink in the customer restroom is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No information available.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in refrigerator in the 3-compartment sink area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in refrigerator, reach in cooler, and dough pans located in the kitchen area has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The knives located in the food preparation area has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The olives and wings is/are not covered during storage.
- 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 | 03/17/2015 | 65 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pizza is in/on the counter at a temperature of 70 to 74 degrees F and is not being maintained at 135 °F or above.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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 food prep cooler located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
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Regular | 11/15/2014 | 80 |
| No violation noted during this evaluation. | Change of Ownership | 07/02/2014 | 100 |
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