- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is smoking and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed an E-cigarette and an employee drink in food prep areas.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the hand sink by dishmachine and men's restroom.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray are present in the mop sink area and are not needed for food service operations. Working containers of blue and pink chemicals are not properly labeled.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the serving line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave located in the pizza oven area has adhering food or food particles.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed food particles on the bottoms shelf of the food prep cooler.
- Toilet Facilities - GRP (corrected on site)
TFER 229.167(f)(2) - Page 105. Toilet tissue is not provided for each toilet room. Women's restroom is out of toilet tissue.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the pizza oven area are not clean .
- Ventilation - GRP (corrected on site)
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 01/11/2016 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Spaghetti pasta is at an internal temperature of 46.2 F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bakery items 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.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. Employees do not wash their hands for the required 20 seconds.
- 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. 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. The can opener located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bag of onion is/are not stored in food storage areas. A bag of onion is stored on the floor in the walk in refrigerator. The equipment or utensil that is in use does not provide protection from contamination. Equipment such as (spatulas, pizza equipment) is 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 include: shelving, storage areas, railing, and tops of equipment along with doors, door handles and gaskets of equipment.
- 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. Towels around the food establishment are left out of the sanitizer bucket.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food establishment are not installed or attached There are several missing ceiling tiles in the back of the food establishment above the walk in refrigerator and freezer.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Venti hood above the pizza oven has adhered debris.
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Regular | 09/08/2015 | 84 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bread containers located in the kitchen has/have adhering foreign material.
- 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. Top of dishwasher and other equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room and walkins are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached.
- Premises - GRP
The storage room where containers and aprons both dirty and clean are kept is in an unsanitary condition and could result in harborage of pest.
- Plumbing- GRP
Leak from ceilings in walkin coolers is causing water and ice to be standing on the floors of both walkin refrigerator and walkin freezer.
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Regular | 05/07/2015 | 91 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous meatballs and pizza sauce prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The anchovies that is/are 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.
- 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. Certification is expired Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The equipment shelving, can opener, microwave, and ice machine panel located in the kitchen has/have adhering food and/or foreign material.
- 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. -under soda dispensing machine -cabinet shelves under the soda dispensing machine
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and freezer are not clean . Ice built up in the walkin freezer
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Regular | 01/15/2015 | 90 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the front and far back.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda foutain, shelf under soda fountain and reachin refrigerator located in the food establishment have adhering foreign material.
- 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(p)(2)(A) - Page 106. Floors in the storage and food prep areas are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The plastic pitchers do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/03/2014 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese, lasagna, and pineapple that are located in the walkin refrigerator have been refrigerated for more than 24 hours and 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) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Wiping cloths and trash are in the handwashing sink by the 3 compartment sink area.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the dishwash machine area. No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemicals are not properly labeled.
- 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. There is not a certified food manager on duty.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, soda machine backsplash, mixer, reachin refrigerator with toppings, and microwave located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. The top of the dish machine is covered with dust/debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room and by the restrooms are not installed or attached. Ice is covering the floor and ceiling in the walkin freezer. The ceiling is leaking in the walkin refrigerator.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. A light is out in the vent a hood and back were the canned goods are stored.
- 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. Equipment that is not being used is stored on the premises.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area are not maintained in good repair. Both hot water faucets in the 3 compartment sink area are leaking.
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Regular | 05/16/2014 | 77 |
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