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891058
9: 1. Food is not protected from cross-contamination, or other contamination, during storage, preparation, holding, display or is in contact with unclean surfaces.
OBSERVED RAW MEAT STORED ABOVE VEGETABLES IN REACH IN COOLER ON SERVING LINE.
10: 1. Food contact surface is not clean to sight or touch, and was not cleaned before use or storage.
OBSERVED ORGANIC MATTER IN ICE MACHINE.
19: 1. Water distribution system is not equipped with adequate backflow prevention device or air gap.
OBSERVED NO AIR GAP AT 3 COMP (DIRECT CONNECTION)
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 TCS FOOD ITEMS IN NUMEROUS REACH IN COOLERS NOT LABELED.
31: 3. Inadequate water supply at hand-washing sink.
OBSERVED HOT WATER AT HAND SINK IN BACK OF HOUSE NOT OPERATIONAL.
32: 1. Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning.
OBSERVED DEEP GROOVES ON CUTTING BOARD ON PREP LINE.
OBSERVED TAPE USED TO INSULATE REACH IN COOLER ON SERVING LINE.
34: 1. Outer openings (walls, doors, roof, and windows) are not protected against the entry of insects and rodents.
OBSERVED GAPS AT THE BOTTOM OF ENTRANCE AND EXIT DOORS.
2. Insects or pests are present in the food establishment.
OBSERVED FLIES IN DINING AREA.
OBSERVED ROACHES IN KITCHEN AREA UNDER 3 COMP BY PREP TABLE.
36: 1. Cloths in-use for wiping are not stored in sanitizer solution between uses.
OBSERVED CLOTHS STORED ON COUNTERTOP OF REACH IN COOLER ON PREP LINE.
2. The wiping cloth sanitizer solution concentration is inadequate.
OBSERVED SANITIZER BUCKET MEASURING 0 PPM.
37: 2. Food is not protected from contamination.
OBSERVED SUGAR NOT COVERED ON BOTTOM RACK OF SHELF NEAR 3 COMP.
OBSERVED PLASTIC SAUCE BOTTLES STORED DIRECTLY ON VEGETABLES AT PREP COOLER.
39: 01. In-use utensils used for food preparation or dispensing are not properly stored between uses.
OBSERVED METAL ICE SCOOPER TOUCHING ICE.
OBSERVED CUP WITH NO HANDLE IN SUGAR BUCKET NEAR 3 COMP.
41: 1. Food is not properly labeled.
OBSERVED NUMEROUS PLASTIC CONTAINERS NOT LABELED.
42: 2. Ventilation hood systems and filters are not clean.
OBSERVED ACCUMULATION OF GREASE ON VENT HOOD ON PREP LINE.
3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.
OBSERVED FOOD RESIDUE ON TWO RESCH IN COOLERS ON SERVING LINE.
43: 1. Heating, ventilating, and air conditioning systems (HVAC) not properly designed, installed, and/or maintained.
OBSERVED ACCUMULATION OF DUST ON FAN FACING PREP LINE AND ON CEILING VENT IN KITCHEN.
45: 01. Floors/walls/ceilings are not clean.
OBSERVED DEBRIS ON WALLS THROUGHOUT ESTABLISHMENT.
OBSERVED FOOD RESIDUE AND DEBRIS ON FLOORS THROUGHOUT ESTABLISHMENT.
02. Damaged floor/wall/ceiling surfaces.
OBSERVED MISSING WALL TILE AT HAND SINK IN BACK OF HOUSE.
06. Litter or unnecessary items stored on the property.
OBSERVED TWO REACH IN COOLERS NOT OPERATIONAL ON PREP LINE.
47: 1. Permit/License and inspection report sign not posted for public view.
54: Serious health violations were identified during today’s health inspection. You must close your food facility immediately to the public until appropriate corrective actions are completed. ESTABLISHMENT CLOSED DUE TO SANITARY CONDITIONS AND ROACHES. PLEASE REACH OUT TO ME AT MADELINE.GAYNOR@FORTWORTHTEXAS.GOV TO SCHEDULE AN INSPECTION. YOU MAY ALSO REACH OUT TO THE ON CALL INSPECTOR AT BRANDON.WATLEY@FORTWORTHTEXAS.GOV TO SCHEDULE AN INSPECTION BEFORE OPENING.
PLEASE CLEAN AND SANITIZE ALL EQUIPMENT, FLOORS, AND WALLS. YOU MAY PAY THE REINSPECTION FEE AT 817.392.7255. ALSO, AN INVOICE FOR PEST CONTROL IS REQUIRED AT TIME OF INSPECTION. THR ON CALL INSPECTOR MAY BE REACHED ST 817.944.6437.
1. Raw animal foods, and unwashed fruits/vegetables, shall be stored in a manner that will not contaminate ready to eat, and prepared, food. Raw animal food shall be prepared and stored separately, by type, to prevent cross-contamination. Food shall only contact clean surfaces. Correct immediately.
1. Follow proper cleaning procedures prior to use, or storage, of utensils, dishware, or pans.
1. Water distribution system MUST BE equipped with adequate back-flow prevention device or air gapped.
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.
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.
1. Outer openings (walls, doors, roof, and windows) must be protected against the entry of insects and rodents. 2. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: 1) routinely inspecting incoming shipments, 2) routinely inspecting the premises, and 3) using standard pest control methods.
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. 2. The sanitizer in the bucket must be at a concentration of 50-200 ppm bleach or 150-400 ppm quaternary ammonium compound.
2. During preparation and storage, food shall be protected from environmental sources of contamination; or, from other miscellaneous sources of contamination.
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.
2. Ventilation hood systems and filters must be clean and designed for easy cleaning.
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.
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. 06. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter.
1. Post the permit and a sign stating "The inspection report is available upon request" in location that is conspicuous to consumers within the food establishment.
Before the facility named in this report can reopen for food service operations to the public, the owner/operator must take immediate corrective action to correct identified hazards and request a re-inspection by a Consumer Health Specialist. Due to the closure of the facility, the facility is required to pay a fee of $125 at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue, Room 154 before the facility will be scheduled for a re-inspection. The Consumer Health Specialist named in this report will contact you to set up an appointment for a re-inspection after the payment is received. The closed facility must meet minimum standards before it can be re-opened.