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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
10: Clean and sanitize all food contact surfaces due to the presence of rodents and rodent droppings
1. Food contact surface is not clean to sight or touch, and was not cleaned before use or storage. 2. Food contact surfaces are not sanitized, or are not properly sanitized, per required method.
34: 2. Insects or pests are present in the food establishment. 5. Live animals are present on the premises of the food establishment.
42: All surfaces need to be cleaned and sanitized due to the presence of rodents
1. Nonfood-contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. 3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.
54: Significant evidence of rodents and the presence of rodent droppings in food and on surfaces
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.
Additional Comments
No comments
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
1. Follow proper cleaning procedures prior to use, or storage, of utensils, dishware, or pans. 2. Follow proper sanitizing, methods as prescribed in 228.111(n)(1-6) and 228.118.
OUT
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
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
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
IN
31 Adequate hand washing facilities: Accessible and properly supplied, used
Compliant
Observations
IN
32 Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
1. The sanitizer in the warewashing machine must be at a concentration of 50-100 ppm chlorine, >200 ppm Quaternary ammonium, or 704-1875 ppm Lactic Acid compound to sanitize equipment and utensils.
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. 5. Live animals must not be allowed on the premises of a food establishment.
OUT
34 No Evidence of insect contamination, rodent/other animals
Observations
IN
35 Personal Cleanliness/eating, drinking or tobacco use
Compliant
Observations
IN
36 Wiping Cloths; properly used and stored
Compliant
Observations
IN
37 Environmental contamination
Compliant
Observations
IN
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
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
IN
43 Adequate ventilation and lighting; designated areas used
Compliant
Observations
IN
44 Garbage and Refuse properly disposed; facilities maintained
Compliant
Observations
IN
45 Physical facilities installed, maintained, and clean
Compliant
Observations
IN
46 Toilet Facilities; properly constructed, supplied and clean
Compliant
Observations
IN
47 Other Violations
Compliant
Observations
IN
48 Overhead Protection
Compliant
Observations
IN
49 Liquid Waste
Compliant
Observations
IN
50 Potable Water Servicing
Compliant
Observations
IN
51 Commissary Log
Compliant
Observations
IN
52 Servicing area not in good repair
Compliant
Observations
IN
53 Potable Water equipment is not protected
Compliant
Observations
Clean and sanitize all surfaces in the kitchen
Discard all food exposed to rodent contact and droppings
Hire pest control service to treat amd eliminate the rodents.
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.
