- Cold Holding Temperature (corrected on site) - 5 penalty points
The waffle batter, cut tomatoes is in/on the food prep cooler at an internal temperature of 48-50°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw steak is/are stored in contact with or under the ground beef meat.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cut lettuce and other ready to eat food items that is/are located in the reachin 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.
- 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 (corrected on site) - 3 penalty points
The soda nozzles located in the kitchen has/have adhering foreign material (black like build up).
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty hand wash faucet in the kitchen is not maintained in good repair.
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Regular | 01/20/2016 | 76 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food worker washed her hands with water that was not 100°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food service/dispensing area is not providing sufficient hot water for handwashing.
- 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.
- Evidence of Insect Contamination - 3 penalty points
The Sanitarian observed a beetle in the dry storage area. Flies were noted in the establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The hot water used as the sanitizer in the dishwash machine area is at an inadequate temperature of 152°F to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The malt mixer has adhering food matter. Coffee pots have adhering residue.
- Non-food Contact Surfaces - GRP
Area around waffle irons has accumulation of food debris.
- Plumbing- GRP
There is insufficient hot water at the 3 compartment sink. Temperature is 101°F.
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Regular | 09/10/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
All the food in the three door reach in refrigerator is at 58°F or higher. Raw hamburger temped at 58°F internally.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Chili on steam table is held at 114°F. Sausage gravy on steam table held at 110°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The hot water at the restroom hand sinks is not reaching 100°F within 30-45 seconds due to inadequate flow.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 155 to 159 degrees F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 spout of the coffee maker has adhering food matter. The shake mixer has caked on food matter.
- Single-service/Single-use Articles - GRP (corrected on site)
Coffee filters storred improperly.
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Regular | 05/18/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheese in the bottom draw is held at 55°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 handles on the reach in refrigerators have adhering food matter. Prep surfaces have adhering food matter.
- 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.
- 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. Facility does not have T strips or a waterproof thermometer with a min/max feature to test dish machine for hot water sanitizing.
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Regular | 01/07/2015 | 89 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Worker handled tomatoes with her bare hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food service/dispensing area is not providing sufficient hot water for handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the warewash area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The hot water used as the sanitizer in the dishwash machine area is at an inadequate concentration of 135°F to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate 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. ex: refrigerator doors.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator 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.
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Regular | 09/09/2014 | 84 |
- Cold Holding Temperature - 5 penalty points
Eggs held at 68°F above grill.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
Hot water is not reaching 165°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager is not a certified food manager and/or has had critical violations during this inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Shelf over griddles has adhering dust.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Single-service/Single-use Articles - GRP
Coffee filters are stored improperly.
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Regular | 05/23/2014 | 83 |
Restaurant representatives - add corrected or new information about Waffle House #1401, 251 W Rendon Crowley Rd, Fort Worth, TX 76028 »