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| Tarrant County Public Health | MID CITIES CAFE | Retail Food Establishment Inspection Report | Routine

MID CITIES CAFE

505 INDUSTRIAL BLVD 300 BEDFORD, TX 76021

Retail Food Establishment Inspection Report | Routine

September 27, 2019
Demerits & Grade: 17 Grade:
Observations & Corrective Actions

9: Raw eggs in boxes and egg whites in cartons stored above veggies and other ready to eat foods in the walk in.
Corrective Actions: Raw items cannot be stored next to or above ready to eat foods. Move to lowest shelf to prevent contamination.

10: Visible food debris in reach in cooler at drink station, at cut board area below mixer and a drink station.
Corrective Actions: Areas must be maintained clean at all times.

22: Missing food handler cards for more than half of the employees.
Corrective Actions: All employees must have current Texas DSHS or ANSI approved food handler cards available and on site.

29: No test strips on site for dish machine. New employee unaware of how to test.
Corrective Actions: Must be provided at all times and employee trained properly on use.

30: Permit expired 9/10/2019.
Corrective Actions: Due to software changes invoices were not sent out. It is the responsibility of the owner to pay the permit fee when due. There will be no late fees charged. Invoice being sent out ASAP and emailed as well. Pay by Wednesday 10/2/19.

31: No paper towels at entry at hand sink in drink station area.
Corrective Actions: Must be provided at all times.

37: Chemical storage shelf at dish area is in bad repair. Leaking and corroded areas.
Corrective Actions: Clean area properly.

41: Bulk bins of sugar, etc not labeled.
Corrective Actions: Clearly label bins of items not in original containers.

43: Vent hood service was due in August 2019 and has not been completed. Visible grease buildup on suppression pipes and drips at vent lip.
Corrective Actions: Contacted Bedford FD to notify. Have serviced immediately.

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & 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 & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Compliant
Observations
NO
8 Food received at proper temperature
Compliant
Observations
Protection from Contamination
OUT
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Observed
Observations
OUT
10 Food contact surfaces & returnables; cleaned and sanitized
Observed
Observations
IN
11 Proper disposition of food returned, previously service or reconditioned
Compliant
Observations
Employee Health
IN
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
14 Hands cleaned & properly washed/gloves use properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Compliant
Observations
Highly Susceptible Populations
NO
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Compliant
Observations
Chemicals
IN
17 Food additives; approved, properly stored; washing fruits & vegetables
Compliant
Observations
IN
18 Toxic substances properly identified, stored & used
Compliant
Observations
Water/Plumbing
IN
19 Water from approved source; plumbing installed; proper backflow device
Compliant
Observations
IN
20 Approved sewage/wastewater disposal system, proper disposal
Compliant
Observations
Demonstation of Knowledge/Personnel
IN
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Compliant
Observations
OUT
22 Food handler/no unauthorized persons/personnel
Observed
Observations
Safe Water, Recordkeeping & Food Package Labeling
IN
23 Hot & cold water available; adequate pressure safe
Compliant
Observations
NA
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Compliant
Observations
Conformance with Approved Procedures
NA
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
Consumer Advisory
IN
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Compliant
Observations
Food Temperature Control/Identification
IN
27 Proper cooling method used; equipment adequate to maintain product temperature
Compliant
Observations
NO
28 Proper date marking & disposition
Compliant
Observations
OUT
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Observed
Observations
Permit Requirement, Prerequisite for Operation
OUT
30 Food establishment permit (current & valid)
Observed
Observations
Utensils, Equipment, and Vending
OUT
31 Adequate handwashing facilities; accessible & properly supplied, used
COS Observed
Observations
IN
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Compliant
Observations
IN
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Compliant
Observations
Prevention of Food Contamination
IN
34 No evidence of insect contamination, rodents/animals
Compliant
Observations
IN
35 Personal cleanliness/eating, drinking or tobacco use
Compliant
Observations
NO
36 Wiping clothes; properly used & stored
Compliant
Observations
OUT
37 Environmental contamination
Observed
Observations
NO
38 Approved thawing method
Compliant
Observations
Proper Use of Utensils
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Compliant
Observations
IN
40 Single-service articles; properly stored & used
Compliant
Observations
Food Identification
OUT
41 Original container labeling (bulk food)
Observed
Observations
Physical Facilities
IN
42 Non-food contact surfaces clean
Compliant
Observations
OUT
43 Adequate ventilation & lighting; designated areas used
Observed
Observations
IN
44 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
IN
45 Physical facilities installed, maintained, & clean
Compliant
Observations
IN
46 Toilet facilities; properly constructed, supplied, & clean
Compliant
Observations
IN
47 Other violations
Compliant
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