- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced meats, cheese, quacamole, and tomatoes is at an internal temperature of 50 to 60 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is rinsing dishes in the 2-compartment food prep sink. Employees are washing vegetables in the 3-compartment sink instead of hte 2-compartment food prep sinks.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusty shelves located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The inside of the ice machine, shelves, counters, microwave oven, counters under equipment, the reachiin cooler, door fronts and handles to refrigerators and freezers, inside the refrigerators and freezers, cookie sheets storing bread, and the bread rack in the bakery area located in the kitchen has/have adhering foreign material. The broken refrigerator by the to-go window located in the kitchen not working properly and has an ice build-up on the back and dirty water in the bottom. Single service, single use and clean sanitized lids to the top of the sandwich cooler stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(17)(B) - Page 98. Unnecessary items not removed from refuse area & enclosure.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . 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(a) - Page 100. Unapproved materials are used for ceiling surfaces.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- 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 | 11/02/2015 | 73 |
- Cold Holding Temperature - 5 penalty points
The sliced meats, guacamole, cheese, and tuna salad is in/on the reachin refrigerator at an internal temperature of 51 to 59 degrees F and is not being maintained at 41 °F or below. The sandwich meat, cheesesw, and cut tomatoes is at an internal temperature of 45-63 degrees F and is not being maintained at 41 °F or below.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged packaged cookies and brownies is/are not labeled as specified in law.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf under the cinnabun oven 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Women's restroom door lock is broken.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the mop sink area are not installed or attached.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- 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 | 07/28/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The deli meat, cheese, guacamole, tuna salad is at an internal temperature of 46°F to 56°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bread is/are stored in contact with or under the dirty shelf.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged cookies, and packaged cheesecake is/are not labeled as specified in law.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusty shelf located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Cardboard is being used to line a shelf storing pans.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
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Follow-up | 03/16/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The sliced meats, guacamole, cheese, and tuna salad is in/on the reachin refrigerator at an internal temperature of 51 to 59 degrees F and is not being maintained at 41 °F or below. The sliced meat is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. Observed sliced meat being stored in a container on ice.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pasta sauce is/are at an internal temperature of 125 to 129 degrees F.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling bread with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tomato 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing dishes in the 2-compartment food prep sink. The handwashing sink in the kitchen 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 both hand sinks.
- 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 an employee rinsing a mixing bowl at the 2-compartment food prep sink.
- 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 rusty shelves located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized lids to the food prep coolers stored in the floor are exposed to splash, dust, or other contamination. The cracked food containers 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. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- 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)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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Regular | 03/13/2015 | 63 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The buns is/are stored in contact with or under the dirty shelf.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing dishes in the 2-compartment food prep sink while a package of roast beef is being thawed in the 3-compartment sink.
- 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 an employee rinsing pans at the 2-compartment food prep sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Manager's Certificate is not displayed.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusty shelves located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves, counter, cutting board, ice machine, and sheet bread pans located in the kitchen has/have adhering food or food particles and mold. The moldy caulk located in the 3-compartment sink area 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator, the kitchen, and under equipment and shelves are not clean TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed.
- Lighting - GRP (corrected on site)
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 11/05/2014 | 72 |
- 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 reachin refrigerators and tops, the inside of the freezer, and the shelf storing clean equipment located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized lids to the reachin coolers stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator, the kitchen, and under equipment and shelves are not clean TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
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Follow-up | 07/11/2014 | 91 |
- Cold Holding Temperature - 5 penalty points
The potentially hazardous foods is in/on the walkin refrigerator, the container of ice and both sandwich prep coolers at an internal temperature of 54 70 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The baker is/are handling bakery items with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The buns is/are stored in contact with or under the dirty shelf.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The soup 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The employees is wearing soiled outer clothing while preparing/handling food or contacting clean food contact surfaces. The air conditioning is not working and the kitchen is 99°F. Other Do not clean dishes in the 2 compartment food prep sink.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator and both sandwich prep coolers is not holding cold potentially hazardous foods at 41°F (raw seafood at 34°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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from ice machine and the walkin refrigerator condenser.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The counters, shelves, walkin cooler walls and door, inside refrigerators and their doors, and the sandwich oven located in the kitchen has/have adhering food particles, dirt, and grease. The in-use utensils used for preparation or serving in the ice are not stored in a manner to prevent contamination of the product. The rusty shelves 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 Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bags of bun mix is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator, the kitchen, and under equipment and shelves are not clean TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Complaint | 07/10/2014 | 61 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- 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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
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Regular | 06/12/2014 | 87 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee(s) have not attended required food handler training.
- 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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
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Regular | 06/11/2014 | 87 |
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