- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the refrigerator at an internal temperature of 41°F and is not maintained at 34°F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezers, refrigerator and shelves located in the kitchen have adhering foreign material.
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Regular | 10/28/2015 | 92 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave located in the kitchen has adhering foreign material.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/28/2015 | 94 |
| No violation noted during this evaluation. | Regular | 10/28/2015 | 100 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . There is a leak from the dispenser area at sink. Standing water on floor.
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Regular | 01/26/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the sushi case at an internal temperature of 48 to 53 degrees F and is not maintained at 34 °F or below. Raw tuna inside food prep cooler observed at 41°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The various flavored chicken wings, rice, and meat loaf is in/on the hot case at a temperature of 109-118°F, 121-129°F, and 105°F, respectively, and is not being maintained at 135 °F or above.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The hot case in the food service/dispensing area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food slicer located in the food service/dispensing area is/are not properly sanitized. Sanitizer in spray bottle is weak.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the full service open food/deli meat/cheese cases.
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Regular | 01/26/2015 | 81 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the warehouse areas are damaged. Chips and cracks holding standing water throughout areas in backhouse. TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. Opening observed at hot side of faucet. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the mop sink area are not installed or attached.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the prepared foods/grocery walk in freezer.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the loading dock do not fit properly. Need to weatherstrip where daylight shows underneath. Need to replace brushtype strips at platforms/lifts to be insect/rodent proof.
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Regular | 01/26/2015 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The bagged goods is/are unsound and should not be sold, served or consumed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the bakery area. Reusing single use containers for sugar, cheese, icing, and sesame seeds. The door handle located in the prep area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Proofer door handle broken.
- Plumbing- GRP
Dispenser lever to sanitizer is missing at warewash sink.
- 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. No temperature strips to measure hot water at dishmachine final rinse.
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Regular | 01/26/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the customer display case at an internal temperature of 38 degrees F and is not maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The packaged chicken wings is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The hot dogs is/are displayed in contact with or under the raw chicken. Chicken contacting packages of beef steaks.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connection in the 3-compartment sink area and the potable water system. No hose connection vacuum breaker at water hose across from the seafood walk in cooler.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food service/dispensing area has/have adhering foreign material.
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Regular | 01/26/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in/on the food prep cooler at an internal temperature of 45 to 55 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous deli meat prepared and held in the refrigerated case has exceeded the maximum holding time in which it may be served.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of less than 200 PPM to sanitize equipment and utensils. Approximately 50 ppm Quat.
- 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 is leaking/flowing from 3-compartment sink area in the sanitizing compartment.
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Regular | 04/29/2014 | 82 |
- 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 dough divider and undersides of Hobart mixer located in the food preparation area has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. Reusing buckets(sugar and streusel) and single service containers for food storage. The door handle to the proofer located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Need to communicate to "use deli tissue" at bulk pastry area.
- 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. (fan guards in walk in cooler)
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the bakery prep area are not installed or attached.
- 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 | 04/29/2014 | 94 |
- Sound Condition (corrected on site) - 4 penalty points
The prepackaged product is/are unsound and should not be sold, served or consumed.
- 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 interior meat grinder located in the food preparation area has/have adhering food or food particles. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Processing room-61°F Packaged raw product needs barrier to separate from precooked.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the food establishment are not fitted with coving or closed and sealed.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the warehouse area do not fit properly. Overhead door, exit door and lift gates are not insect/rodent proof. Also in warehouse area: wall area of mopsink is badly damaged.
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Regular | 04/29/2014 | 90 |
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bananas and coconut water is/are not stored in food storage areas.
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Regular | 02/25/2014 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.
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Regular | 02/25/2014 | 96 |
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