- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the serving line.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezer and reach in frezzer in the food establishment did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Cleaning Equipment - GRP (corrected on site)
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.
|
New Facility | 01/12/2016 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, cut tomato and cut melon is at an internal temperature of 44-50°F and is not being maintained at 41 °F or below. Open top prep table.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The carrots are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The rice,cooked chicken and cooked pork 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the 3 compartment sink area have adhering foreign material. Rusted. The plastic food containers located in the 3-compartment sink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Wall surfaces in the vent hood area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment 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.
|
Regular | 05/07/2015 | 81 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The soup, brisket, and pork is in/on the steam table and stove at a temperature of 90°F - 100°F, 100°F, and 117°F, respectively and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken is/are stored in contact with or under the thawing frozen chicken. The all ready to eat foods is/are stored in contact with or under the raw salmon in the reachin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked meats, flans, roasted garlic, and some prepared foods 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 prepared foods that is located in the chest freezers 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).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The red and blue tupperware used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The food container for the chips 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. -one is expired
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is/are being thawed improperly.
- 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. -doors to the walkin refrigerator
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 01/06/2015 | 78 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food on walkin refrigerator floor is not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Missing black caps.
|
Regular | 09/05/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The all prepared foods and potentially hazardous foods (soup, beef stalk, block cheese, cooked beans, salsa, grilled chicken, cooked steak, raw pork chops, milk, butter, raw shelled eggs, cut cantaloupe, shredded cheese, grilled whole tomatoes, salsa, flan, pico de gallo, cooked rice, tomato/onion mixture, and cut tomatoes) is in/on the walkin refrigerator, food prep cooler, and cooler at an internal temperature of 52°F - 58°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 44°F, it has been maintained above 34°F for greater than four (4) hours.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach are not properly labeled. Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Powdered chemical stored with clean equipment, and bleach & chemical bottle containers stored on shelving
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Hot water at 3-compartment sink at 105°F.
- 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. Expired
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometers in the walkin refrigerator that is located in the kitchen is broken. Mercury is damaged The chest/coffin freezer and 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 gaskets located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Ice not covered where ice bin is.
- 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 walkin refrigerator doors/windows are not clean.
- 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. Not in sanitizer solution
- 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. Stored on the ground
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Acoustic ceiling tiles are used in the kitchen area. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- 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. None avaliable for bleach not avaliable for bleach sanitizer
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest freezers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 05/14/2014 | 77 |
Restaurant representatives - add corrected or new information about Simply Fit, 1116 8th Ave, Fort Worth, TX 76104 »