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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
41: 1. Food is not properly labeled.
OBSERVED BULK CORN MEAL UNLABELED NEAR PIZZA STATION.
43: 1. Heating, ventilating, and air conditioning systems (HVAC) not properly designed, installed, and/or maintained.
OBSERVED AN ACCUMULATION OF RUST AND DUST THROUGHOUT RESTAURANT ON VENTS. OBSERVED AN ACCUMULATION OF DUST ON FANS IN THE WALK IN COOLER.
44: 1. Outside receptacles are not covered.
OBSERVED SIDE DOOR TO DUMPSTER OPEN.
2. Refuse receptacles/compactor and surrounding enclosure is not clean and/or free of unnecessary items and litter.
OBSERVED LITTER SURROUNDING DUMPSTER.
8. No waste receptacles provided near the handwashing lavatories.
OBSERVED MISSING TRASH CAN NEAR HAND SINK BY WALK IN COOLER.
45: 01. Floors/walls/ceilings are not clean.
OBSERVED AN ACCUMULATION OF RESIDUE ON WALLS THROUGHOUT KITCHEN. OBSERVED FOOD RESIDUE AND DEBRIS UNDERNEATH WAREWASHING SINK.
47: 2. Hand-washing Signage Not Posted.
OBSERVED MISSING HANDWASHING SIGN IN EMPLOYEE RESTROOM.
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
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
NA
16 Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
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
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
1. Ensure all containers are labeled properly once removed from original container.
OUT
41 Original container labeling (Bulk Food)
Observations
IN
42 Non-Food Contact surfaces clean
Compliant
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.
2. A storage area and enclosure for outside receptacles and waste handling units and for refuse, recyclables, and returnables shall be maintained clean and free of unnecessary items and litter.
8. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
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
2. A sign or poster, notifying food employees to wash their hands shall be provided at all handwashing sinks used by food employees, and shall be clearly visible to food employees.
