- Sound Condition (corrected on site) - 4 penalty points
The canned good is unsound and should not be sold, served or consumed. Observed dented can of pineapple.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open employee drink on prep table.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the prep line/pizza oven is not in proper working order to permit adequate handwashing.
- 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 prep table located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pickels are not stored in food storage areas. Observed the buckets of pickels stored on the floor.
- 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 build up in the reachin freezer, shelves in reachin prep coolers and walkin.
- 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 single use items stored directly on floor.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- 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.
|
Regular | 02/10/2016 | 80 |
| No violation noted during this evaluation. | Follow-up | 07/03/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage( 45.7°F) and tomatoes (49.3°F) is/are at room temperature with an internal temperature of 45 to 49 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 sausage, cheese, tomatoes and ranch dressing on or near the walkin refrigerator is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold pizza making ingredients at 41°F .
- 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 cashier's area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of chemical are not properly labeled. Chemical bottles cannot be reused for other chemicals.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the pizza prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dish ware located in the storage shelving area has adhering foreign material. There needs to be a clear barrier on what is clean and what is dirty when it comes to the storage of dishes. The sanitization station located in the 3-compartment sink area has adhering food or food particles. Sanitation area where the dishes are to be air dried needs to be kept clean at all times. The reachin refrigerator located in the reachin refrigerator below the pizza prep station is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. There is condensation water that drips from this reachin refrigerator and needs to be fixed. Condensation water was dripping into a BBQ sauce container that was open.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The onion bag are not stored in food storage areas.
- 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.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the above the walk in refrigerator are not installed or attached.
|
Regular | 07/02/2015 | 76 |
- 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 cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the front prep area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and knife storage rack located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored water and sauces are not marked with the common name of the food it contains.
|
Regular | 11/25/2014 | 81 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Containers of 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 05/18/2014 | 84 |
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