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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
2: 1. The TCS food is not being maintained at 41°F or below.
OBSERVED RAW SHRIMP TEMPING 44°F ON PREP LINE IN REACH IN COOLER.
19: 1. Water distribution system is not equipped with adequate backflow prevention device or air gap.
OBSERVED INADEQUATE AIR GAP SIZE AT 3 COMP.
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 PREPPED MEATS AND PREPPED VEGETABLES IN WALK IN COOLER NOT STAMPED.
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 OPEN CANS OF FOOD ITEMS STORED IN REACH IN COOLER ON PREP LINE. Corrected On Site (COS)
37: 2. Food is not protected from contamination.
OBSERVED PLASTIC PAN OF CHICKEN NOT COVERED IN REACH IN COOLER ON PREP LINE. Corrected On Site (COS)
42: 2. Ventilation hood systems and filters are not clean.
OBSERVED ACCUMULATION OF GREASE ON VENT HOODS ON PREP LINE.
44: 1. Outside receptacles are not covered.
OBSERVED SIDE DOOR OPEN ON SHARED DUMPSTER.
Additional Comments
FUTURE REPEAT VIOLATIONS MAT RESULT IN A CITATION.
Observations
IN
1 Proper cooling time and temperature
Compliant
Observations
1. Rapidly cool the TCS food to 41°F or below.
OUT
2 Proper Cold Holding temperature (41°F/45°F)
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
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Compliant
Observations
IN
22 Food Handler/ no unauthorized persons/ personnel
Compliant
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
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.
OUT
28 Proper Date marking and disposition
Observations
IN
29 Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
Compliant
Observations
IN
30 Food Establishment Permit (Current & Valid)
Compliant
Observations
IN
31 Adequate hand washing facilities: Accessible and properly supplied, used
Compliant
Observations
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.
OUT
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
IN
36 Wiping Cloths; properly used and stored
Compliant
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
COS
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
2. Ventilation hood systems and filters must be clean and designed for easy cleaning.
OUT
42 Non-Food Contact surfaces clean
Observations
IN
43 Adequate ventilation and lighting; designated areas used
Compliant
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
IN
45 Physical facilities installed, maintained, and clean
Compliant
Observations
IN
46 Toilet Facilities; properly constructed, supplied and clean
