- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The insecticide are present in the storage shelving area and are not needed for food service operations.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves in the Coke refrigerator located in the warewash area has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Around grease recycle unit, observed oil on pavement.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. Water across lot.
- 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. Quat test strips observed for use of chlorine as a sanitizer.
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Follow-up | 01/25/2016 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The egg rolls and bacon is in/on the Coke refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken tenders is in/on the open-style warmer at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the spray hose in the 3-compartment sink area and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the warewash and prep is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. The insecticide are present in the storage shelving area and are not needed for food service operations.
- 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. Manager not available for inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in freezer and reach in cooler in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea nozzles and interior Coke cooler located in the food establishment has/have adhering foreign material. The sifter located in the meal is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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)(14)(B) - Page 98. Outside receptacles are not covered. Dumpster open. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean at dumpster and grease recycle.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the fryer area are not clean .
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Self closure device disconnected on back door.
- 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. Quat test strips observed for use of chlorine as a sanitizer.
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Regular | 01/20/2016 | 70 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. The raw chicken is at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen and 3 compartment sink is used for purposes other than handwashing. Observed food material in the sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the food preparation area has/have adhering foreign material and build up. The in-use utensils used for preparation or serving in the back storage area are not stored in a manner to prevent contamination of the product. Observed food scoop handles in contact with the MJ and salt.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your new employee has not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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. Observed the door to the walkin refrigerator with food buildup on the inner part of the door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the underneath equipment such as fryer area are not clean .
- 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. Found tools and other equipment not needed for the business stored in the back area.
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Regular | 09/03/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the metal container at an internal temperature of 38°F and is not maintained at 34 °F or below.
- 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 employee restroom. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the storage room by the back door.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The employee in the food preparation area 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 soda dispenser and the ice maker located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Observed scoop handle in flour or batter container in contact with the flour or batter.
- Toilet Facilities - GRP
Noticed strong odor in bathroom.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside garbage dumpster are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Area around the dumpster in the enclosure were not clean.
- 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. Observed various tools and other items stored in the storage area and back area.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The plastic strainers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/07/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the grill area on a pan of ice at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue 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
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. 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 freezer, several food storage plastic strainers, and the trash cart being used to marinate chicken 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 cart and chicken rack located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and freezer are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- 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 | 01/08/2015 | 86 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. FSW washed hands at 3-compartment sink
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink and front area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment. no bleach 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
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 manager not avaliable during time of inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material. The gaskets located in the chest freezer and reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *damaged
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
The breaded shrimp in the walkin freezer are not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Cleaning Equipment - GRP
No information available.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The GE chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/05/2014 | 81 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cabbage is stored in contact with or under the raw chicken.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink 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. There is not a certified food manager on duty at time of follow up inspection.
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Follow-up | 05/07/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The catfish is on the prep table at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The ketchup is unsound and should not be sold, served or consumed. Two cans of ketchup are heavily dented.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cole slaw dressing and milk 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) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing. There are utensils stored in the handwashing sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- 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 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers of window cleaner are stored on the food preparation table.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The reachin refrigerator located in the kitchen has/have adhering food or food particles The shelves, gaskets, doors, and door handles of the reachin refrigerator have adhering food particles.. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. A knife is stored in the window sill. The soda nozzles located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The burritos and corny dogs are not covered during storage.
- Toilet Facilities - GRP
The restroom has a strong smell of urine.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen 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.
- 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 | 05/01/2014 | 64 |
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