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5445
2: 1. The TCS food is not being maintained at 41°F or below. Observed sliced provolone cheese at 49°F. Observed shredded mozzarella cheese at 44°F.Observed sliced tomato on prep table beneath microwave at room temp.
10: 1. Food contact surface is not clean to sight or touch, and was not cleaned before use or storage.Observed inside of microwave and dishes inside of microwave with excessive food residues. Observed black organic matter on soda nozzle gasket. Container with black pepper Observed with excessive food residues. Observed black organic matter inside of ice machin.
14: 3. Single-use, slash-resistant, or cloth gloves are not being used properly.Observed employee washing gloved hands.
21: FW Card not available
1. Certified food protection manager not employed by facility or available, FW card not available.
28: 1. The potentially hazardous food, that is located in the cold-storage units, has been refrigerated for more than 24 hours and is not marked with the day of preparation, day that it was opened or the date which the food shall be consumed by.Observed cooked pasta in prep cooler beneath microwave with no dates. Observed multiple tcs food items in refrigerator across from dry storage are without dates.
28: 1. The potentially hazardous food, that is located in the cold-storage units, has been refrigerated for more than 24 hours and is not marked with the day of preparation, day that it was opened or the date which the food shall be consumed by. Multiple TCS food items observed in walk in refrigerator without date markings.
29: 2. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions, or for the utensil surface temperature is not provided and accurate to +/- 2°F in the intended range of use.
31: 3. Inadequate water supply at hand-washing sink.
Women’s restroom not equipped with hot water.
32: 1. Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning.Observed cardboard box being used to store knife by pizza prep station
32: 2. The equipment used to store, or prepare, food does not exceed National Sanitation Foundation (NSF) standards, or their equivalent; and may not be safe to use for food.Observed large totes containing bread.
35: 1. Improper Eating, Drinking, Smoking, Other(or Evidence of eating, drinking, or smoking)Observed employee food items being stored in with dough in reach-in refrigerator across from the pizza oven
35: 2. Improper Hair Restraint.
observed personal rolling dough without any hair restraints
37: 2. Food is not protected from contamination.Observed multiple food items uncovered in reach in freezer across from pasta station
37: 2. Food is not protected from contamination. Observed uncovered food in reach i cooler across from dry storage .
39: 01. In-use utensils used for food preparation or dispensing are not properly stored between uses.Observed scoop handle touching bread crumbs in bulk container. Observed ice scoop stored on cardboard box.
41: 1. Food is not properly labeled.Multiple food items in walk in cooler observed without labels
41: 1. Food is not properly labeled.ObServed cooked pasta in reach in prep cooler without labels. Observed large totes containing bread and not labeled. Observed multiple food items in bulk contains in refrigerator across from dry storage area without labels
42: 3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.observed shelving in reach in refrigerators with food build up
42: 2. Ventilation hood systems and filters are not clean.
43: 4. There is inadequate lighting in the walk-in refrigerator units, the dry food storage areas, or other areas/rooms to permit thorough cleaning and safe food preparation.
inadequate lighting Observed in walk in refrigerator
44: 1. Outside receptacles are not covered.
45: 01. Floors/walls/ceilings are not clean.Observed walls ceilings and vents with accumulated dust and debris
45: 02. Damaged floor/wall/ceiling surfaces.Observed damaged floors in back area near ware washing and bread prep station
46: 3. Mens Toilet room door observed propped open.
47: 1. inspection report sign not posted for public view.
No comments
1. Discard the TCS food that is not being maintained at 41°F or below.
1. Follow proper cleaning procedures prior to use, or storage, of utensils, dishware, or pans.
3. Single-use gloves shall not be reused. Slash-resistant gloves and cloth gloves shall be used properly.
1. Certified food protection manager MUST BE employed by facility & available, FW Card MUST BE available. Visit the following link to transfer a state food manager certificate to the City of Fort Worth: http://fortworthtexas.gov/health/food-manager-certification/
1. The RTE/TCS foods that is located in the cold storage unit have been refrigerated for more than 24 hours must be marked with the day of preparation, date opened or the date by which the food shall be consumed.
1. The RTE/TCS foods that is located in the cold storage unit have been refrigerated for more than 24 hours must be marked with the day of preparation, date opened or the date by which the food shall be consumed.
2. A test kit, or other device that accurately measures the concentration, in mg/L of sanitizing solutions, or for the utensil surface temperature; shall be provided.
3. The hand-washing sink in the food establishment must provide sufficient hot and cold water for hand-washing.
1. Food contact surfaces an non-food contact surfaces MUST BE free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections to allow for easy cleaning/facilitate maintenance.
2. Remove the noted equipment from the facility. Only commercial quality equipment, or utensils, which meet or exceed, National Sanitation Foundation (NSF) standards; or their equivalent, will be approved for use with food.
1. Food employees who are eating, drinking, or smoking (or are showing evidence of eating, drinking, or smoking) must be in the designated break area and must not be preparing/handling food or contacting clean food contact surfaces during break periods.
2. Food employees must wear hair restraints, beard restraints, and clothing that prevents their hair from contacting exposed food/food contact surfaces.
2. During preparation and storage, food shall be protected from environmental sources of contamination; or, from other miscellaneous sources of contamination.
2. During preparation and storage, food shall be protected from environmental sources of contamination; or, from other miscellaneous sources of contamination. Splashguards are needed at hand sink next to prep table. All food must be covered during storage
01. During pauses in food preparation, or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container edge 2) on a clean portion of the food preparation table or cooking equipment, when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 135°F, or greater.
1. Ensure all containers are labeled properly once removed from original container.
1. Ensure all containers are labeled properly once removed from original container.
3. Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.
2. Ventilation hood systems and filters must be clean and designed for easy cleaning.
4. The light intensity shall be at least 10 foot candles at 30 inches above the floor in walk-in refrigerator units, dry food storage areas, and in other areas/rooms during periods of cleaning; 20 foot candles, where food is provided for consumer self-service, inside refrigerators, hand-washing, ware-washing, equipment storage areas, and toilet rooms; and 50 foot candles where the food employee is working with food, utensils, knives, slicers, etc..
1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.
01. The physical facility, including the floors, walls, and ceiling shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
02. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devices and materials shall be maintained in good repair.
3. Except where a toilet room is located outside a food establishment, and does not open directly into the food establishment; such as a toilet room (that is provided by the management of a shopping mall), a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door; and, except during cleaning and maintenance.
1. a sign stating "The inspection report is available upon request" in location that is conspicuous to consumers within the food establishment.