- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat is in/on the reachin refrigerator at an internal temperature of 42 to 44 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 ready-to-eat potentially hazardous cheese and cream cheese prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles. The ice maker located in the kitchen has/have adhering mold. The knives located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 11/02/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Lunch meat in front reach in refrigerator is not dated.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired. Your employee's Fort Worth Food Manager's Certificate is expired. If new Certified Food Manager Certificate is an ANSI approved course, a Fort Worth Food Manager card will not be required.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- Lockers/Dressing Rooms - GRP
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. Purses stored on food items.
- 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. Temperature strips must be for proper temperature range.(165°F).
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Nutribullet does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/09/2015 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Garlic with oil, house made sauce and macaroni/cheese are beyond the discard date. Open package of lunch meat is undated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged canned goods is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the warewash area is inaccessible to food service employees.
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Regular | 03/04/2015 | 85 |
- Sound Condition (corrected on site) - 4 penalty points
The cheese is/are unwholesome and should not be sold, served or consumed. Moldy shredded cheese.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cheese 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 delicatessen product that is/are located in the food preparation area 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- 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
On line Food Handler cards are not transferred to Fort Worth FH cards. Copies of food handler cards are not acceptable evidence of food handler traning.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The case of beef is/are stored on the floor.
- 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. Test strips for hot water sanitizing and quat ammonia are not available.
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Regular | 11/03/2014 | 83 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Shredded cheese in walk in is not dated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Sanitizer buckets stored in warewash hand sink.
- 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
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 07/01/2014 | 86 |
| No violation noted during this evaluation. | New Facility | 03/12/2014 | 100 |
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