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The City of Fort Worth Environmental Services Department Consumer Health
Hazel Harvey Peace Center for Neighborhoods 818 Missouri Ave, Fort Worth, TX 76104 | Visit Official Website
21: 1. Certified food protection manager not employed by facility or available, FW card not available.
UNABLE TO PROVIDE.
22: 1. Food employees have not completed an accredited food handler course within 7 days of the start of their employment.
OBSERVED ALL CARDS EXPIRED.
31: 1. Inadequate hand cleaning supplies or inadequate hand drying provisions at hand-washing sink.
OBSERVED NO PAPER TOWELS AT HANK SINK NEAR 3 COMP.
2. Improper usage of hand-washing sink.
OBSERVED FOOD RESIDUE IN HAND SINK NEAR PREP LINE.
36: 1. Cloths in-use for wiping are not stored in sanitizer solution between uses.
OBSERVED CLOTH STORED ON COUNTERTOP.
37: 2. Food is not protected from contamination.
OBSERVED FOOD ITEM BAG OPEN IN WALK IN COOLER.
42: 1. Nonfood-contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
OBSERVED FOOD ACCUMULATION ON BOTTOM OF REACH IN COOLER.
3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.
OBSERVED FOOD RESIDUE ON THE REACH IN COOLER NEAR BINS OF TOPPINGS.
43: 1. Heating, ventilating, and air conditioning systems (HVAC) not properly designed, installed, and/or maintained.
OBSERVED ACCUMULATION OF DUST ON VENT IN WALK IN COOLER AND IN KITCHEN.
44: 1. Outside receptacles are not covered.
OBSERVED WINDOWS OPEN ON DUMPSTER.
45: 01. Floors/walls/ceilings are not clean.
OBSERVED FOOD RESIDUE ON WALL IN KITCHEN. OBSERVED DEBRIS ON FLOOR NEAR 3 COMP.
47: 3. Certified food manager certificate not posted in a conspicuous location.
Additional Comments
PLEASE OBTAIN A COPY OF ALL FOOD HANDLER CARDS AND FOOD MANAGER CARDS WITHIN 7 DAYS TO AVOID A CITATION AND POSSIBLE CLOSURE.
Observations
IN
1 Proper cooling time and temperature
Compliant
Observations
IN
2 Proper Cold Holding temperature (41°F/45°F)
Compliant
Observations
IN
3 Proper Hot Holding temperature (135°F)
Compliant
Observations
IN
4 Proper cooking time and temperature
Compliant
Observations
IN
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations
IN
6 Time as a Public Health Control; procedures & records
Compliant
Observations
IN
7 Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction
Compliant
Observations
IN
8 Food Received at proper temperature
Compliant
Observations
IN
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
Compliant
Observations
IN
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Compliant
Observations
IN
11 Proper disposition of returned, previously served or reconditioned food items
Compliant
Observations
IN
12 Management, Food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
Compliant
Observations
IN
14 Hands cleaned and properly washed/Gloves used properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Compliant
Observations
IN
16 Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
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/
OUT
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Observations
IN
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Compliant
Observations
1. Food employees must have completed an accredited food handler course within seven (7) days of beginning employment. Visit the following link to complete Fort Worth’s online food handler course: fortworth.statefoodsafety.com.
OUT
22 Food Handler/ no unauthorized persons/ personnel
Observations
IN
23 Hot and Cold Water available; adequate pressure, safe
Compliant
Observations
IN
24 Required records available (shell stock tags; parasite destruction); Packaged Food labeled
Compliant
Observations
IN
25 Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
IN
26 Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet plate)/Allergen Label
Compliant
Observations
IN
27 Proper cooling method used; Equipment Adequate to Maintain Product Temperature
Compliant
Observations
IN
28 Proper Date marking and disposition
Compliant
Observations
IN
29 Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
Compliant
Observations
IN
30 Food Establishment Permit (Current & Valid)
Compliant
Observations
1. Hand cleaning material and hand drying provisions must be available at all hand-washing facilities.
2. The hand-washing sink in the food establishment must not be used for purposes other than hand-washing and must be accessible at all times.
OUT
31 Adequate hand washing facilities: Accessible and properly supplied, used
Observations
IN
32 Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used
34 No Evidence of insect contamination, rodent/other animals
Compliant
Observations
IN
35 Personal Cleanliness/eating, drinking or tobacco use
Compliant
Observations
1. Cloths in-use for wiping counters, and other equipment surfaces, shall be held between uses, in a chemical sanitizer solution at a specified concentration and laundered daily.
OUT
36 Wiping Cloths; properly used and stored
Observations
2. During preparation and storage, food shall be protected from environmental sources of contamination; or, from other miscellaneous sources of contamination.
OUT
37 Environmental contamination
Observations
NO
38 Approved thawing method
Compliant
Observations
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Compliant
Observations
IN
40 Single-service & single-use articles; properly stored and used
Compliant
Observations
IN
41 Original container labeling (Bulk Food)
Compliant
Observations
IN
42 Non-Food Contact surfaces clean
Compliant
Observations
1. Nonfood-contact areas must be cleaned at a frequency necessary to preclude accumulation of soil residues.
3. Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.
OUT
42 Non-Food Contact surfaces clean
Observations
1. Heating, ventilating, and air conditioning (HVAC) systems shall be designed, installed, and maintained so that make-up air intake and exhaust vents do not cause contamination of food, contact surfaces, equipment, or utensils.
OUT
43 Adequate ventilation and lighting; designated areas used
Observations
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.
OUT
44 Garbage and Refuse properly disposed; facilities maintained
Observations
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.
OUT
45 Physical facilities installed, maintained, and clean
Observations
IN
46 Toilet Facilities; properly constructed, supplied and clean
Compliant
Observations
3. The original of the food manager's certificate shall be posted in a location, in the food establishment, that is conspicuous to consumers.
