- Cold Holding Temperature - 5 penalty points
The chicken is in/on the walkin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 45 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- 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 .
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold chicken at 41°F (raw seafood at 34°F). Walkin cooler must be fixed or all products inside must be under or at 41°F.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the cashier's area has/have adhering dirt.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 10/06/2015 | 82 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
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Follow-up | 10/24/2014 | 91 |
- Cold Holding Temperature - 5 penalty points
The chicken is at an internal temperature of 57 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 46 degrees F or below and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The food container is/are stored in contact with or under the unwholesome product. Food container stored in mop sink.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw chicken that is/are located in the walkin 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold raw chicken at 41°F (raw seafood at 34°F). The non commercial refrigeration and the unit in the back by the food storage area do not have food inside. There is only one tub of chicken in the walkin cooler and there is no chicken stored or food items besides bread.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the cashier's area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Bug spray present in the food preparation area and is not needed for food service operations. Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed stored in the refrigeration by cashier area.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the mop sink area is not equipped to prevent backflow into the potable water system. Mop sink is not being used and mop water is disposed incorrectly.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all units in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the wall of 3 comparment sink area are exposed to splash, dust, or other contamination.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
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Regular | 10/22/2014 | 66 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the walkin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw chicken that is/are located in the walkin 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 all ready to eat foods that is located in the chest freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.Observed food container stored in mop sink for cleaning.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, ice scoop, chest refrigerator, and soda nozzles located in the kitchen has/have adhering food or food particles. The chest refrigerator lid located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Upon arrival the lid used to cover chicken is not smooth and cleanable. The in-use utensils used for preparation or serving in the cashier's area are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage. Observed baked rolls stored on frying equipments. The general manager's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the cashier's area are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/25/2014 | 82 |
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