| No violation noted during this evaluation. | Regular | 09/21/2015 | 100 |
| No violation noted during this evaluation. | Regular | 09/21/2015 | 100 |
| No violation noted during this evaluation. | Regular | 09/21/2015 | 100 |
- 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. Expired quat. test strips 5-15-15 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. Expired test strips in the meat weighing area and the deli area. 5-15-15
|
Regular | 09/21/2015 | 100 |
| No violation noted during this evaluation. | Regular | 03/27/2015 | 100 |
| No violation noted during this evaluation. | Regular | 03/27/2015 | 100 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Floors, Walls and Ceilings - GRP
One ceiling panel is missing in produce prep area.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
|
Regular | 09/19/2014 | 94 |
| No violation noted during this evaluation. | Regular | 09/19/2014 | 100 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food preparation area is not providing sufficient hot water for handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
|
Regular | 09/19/2014 | 91 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
|
Regular | 09/19/2014 | 90 |
| No violation noted during this evaluation. | Regular | 03/21/2014 | 100 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers 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.
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Regular | 03/21/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ribs and pizza is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in the hot display case at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled. Containers of sanitizer 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 duck tape used to seal a table joint does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
|
Regular | 03/21/2014 | 84 |
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