- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes are at an internal temperature of 110 to 114 degrees F.
- Sound Condition (corrected on site) - 4 penalty points
The cottage cheese is unwholesome and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the 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 kitchen. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage container located in the dishwash machine area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food preparation area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezers, toaster, and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/18/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The proteins, dairy products, and fresh eggs are in the reachin refrigerator at an internal temperature of 57 to 64 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the food prep cooler at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ham and sausage are at an internal temperature of 100 to 104 degrees F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The colander located in the dishwash machine area has adhering foreign material. The tea urn spigots located in the server station have adhering foreign material.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 08/01/2015 | 77 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The open container of salad is stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee was observed wiping face on her apron.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezers and microwaves does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 04/10/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham is in the food prep cooler at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the food prep cooler at an internal temperature of 45 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The tuna salad that is 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.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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 is not a certified food manager and has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The vegetable dicer located in the kitchen has adhering foreign material.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezers and microwave ovens do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/07/2015 | 73 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bread is stored in contact with or under the eggs, raw in-shells.
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager is not a certified food manager and 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 adhering foreign material.
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Change of Ownership | 12/04/2014 | 83 |
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