Tarrant County Public Health
5001 N. Riverside Dr., Suite 105, Fort Worth, Texas 76137 | Visit Official Website (opens in a new tab)
5001 N. Riverside Dr., Suite 105, Fort Worth, Texas 76137 | Visit Official Website (opens in a new tab)
SIP STIR COFFEE HOUSE
1301 Solana Blvd 4105 Westlake, TX 76262
Retail Food Establishment Inspection Report | Routine
February 27, 2024
Observations & Corrective Actions
21: Observed food manager certification not available.
Corrective Actions: Must obtain food manager certification. Food manager certification must be posted in public view.
22: Observed food handler certifications not available for all employees and not easily accessible.
Corrective Actions: Must obtain food hanadler certifications for all employees. Must keep certifications on site and easily accessible at all times.
31: Observed paper towels missing at the handsink by 3 comp sink.
Observed handsink by 3 comp sink blocked.
Corrective Actions: Paper towels must be available at handsinks.
Handsinks cannot be blocked. Must be easily accessible.
47: Observed employee handwashing signs missing in the restrooms.
Observed mop stored directly on the floor.
Observed manager certification and health permit not posted in public view.
Corrective Actions: Post handwashing signs in restrooms.
Hang dry mop when not in use.
Must post current permit and current manager certification in public view.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
1 Proper cooling time & temperature
Observations
2 Proper cold holding temperature (41°F/45°F)
Observations
3 Proper hot holding temperature (135°F)
Observations
4 Proper cooking time & temperature
Observations
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Observations
6 Time as a public health control: procedures & records
Observations
Approved Source
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Observations
8 Food received at proper temperature
Observations
Protection from Contamination
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Observations
10 Food contact surfaces & returnables; cleaned and sanitized
Observations
11 Proper disposition of food returned, previously service or reconditioned
Observations
Employee Health
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Observations
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Observations
Preventing Contamination by Hands
14 Hands cleaned & properly washed/gloves use properly
Observations
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Observations
Highly Susceptible Populations
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Observations
Chemicals
17 Food additives; approved, properly stored; washing fruits & vegetables
Observations
18 Toxic substances properly identified, stored & used
Observations
Water/Plumbing
19 Water from approved source; plumbing installed; proper backflow device
Observations
20 Approved sewage/wastewater disposal system, proper disposal
Observations
Demonstation of Knowledge/Personnel
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Observations
22 Food handler/no unauthorized persons/personnel
Observations
Safe Water, Recordkeeping & Food Package Labeling
23 Hot & cold water available; adequate pressure safe
Observations
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Observations
Conformance with Approved Procedures
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Observations
Consumer Advisory
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Observations
Food Temperature Control/Identification
27 Proper cooling method used; equipment adequate to maintain product temperature
Observations
28 Proper date marking & disposition
Observations
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Observations
Permit Requirement, Prerequisite for Operation
30 Food establishment permit (current & valid)
Observations
Utensils, Equipment, and Vending
31 Adequate handwashing facilities; accessible & properly supplied, used
Observations
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Observations
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Observations
Prevention of Food Contamination
34 No evidence of insect contamination, rodents/animals
Observations
35 Personal cleanliness/eating, drinking or tobacco use
Observations
36 Wiping clothes; properly used & stored
Observations
37 Environmental contamination
Observations
38 Approved thawing method
Observations
Proper Use of Utensils
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Observations
40 Single-service articles; properly stored & used
Observations
Food Identification
41 Original container labeling (bulk food)
Observations
Physical Facilities
42 Non-food contact surfaces clean
Observations
43 Adequate ventilation & lighting; designated areas used
Observations
44 Garbage and refuse properly disposed; facilities maintained
Observations
45 Physical facilities installed, maintained, & clean
Observations
46 Toilet facilities; properly constructed, supplied, & clean
Observations
47 Other violations