- 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 restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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.
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Regular | 12/22/2015 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The minced meat is in the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker is/are handling bread and hot dog with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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.
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Regular | 12/22/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 45 to 49 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 corny dogs is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw chicken and food containers 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.
- 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. Observed no food manager card available at time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Observed to go boxes stored upright.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the around deep fryer are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink and food prep area are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 05/28/2015 | 81 |
- 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 restroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area are damaged.
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Regular | 10/08/2014 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the food establishment 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) (corrected on site) - 4 penalty points
There is evidence that food service worker 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 food preparation area.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the restroom area are damaged.
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Regular | 10/08/2014 | 86 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the mop sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the customer service area did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators located in the customer service area have adhering foreign material. Refrigerators are not working properly.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Gaskets are damaged.
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Regular | 08/28/2014 | 84 |
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