HomeMy WebLinkAboutTarrant County Public Health - 11/28/2018 Tarrant County Public Health SCORE:
1101 S. Main St.,Room 2300,Fort Worth,Texas 76104 t Repeat ViolatiaTFS-.-_
10,F
(817)321-4960
Retail Food Establishment Inspection Report
Follow-up: Yk*- o
Nanic: Owner:
Address: City: Z' I'll ne:ff'
_Z
Site#: Inv sk: Invento Description: D4te I mv lul:
j Regular c. freli bw-Ul s Coululaull n Reported l[hicss 0 I-Business C,-Other
Compliance Sixtus-, Out-m-tinvampliance IN=%uujmpWm:c Sib-nut uh%vrvcd NA not applicable COS=cic Ird un!ii1V R-repeat vialathyn,
%lark in the OVT twx for each ntanhLred item Mark'-*a checkmark inappropriate W,for IN,Nn.XA.(-0-1; Mark an asterisk' in appwippriatc bax for R
Priority Items(3 Points) Violations Require Immediate Corrective Action Not To Exceed 3 Dots
t i"pliance Status Compliance Sint"%
0 r N Time and Temperature for Food Safety 14 1 N � C
C R
11 N 0 ❑ V X 0 A 0 Employee Health
a (°F=degrees Fahrenheit) T B
I Proper cooling time&temperature 12.Management,food employees&conditional employees;
ki i r m I u d Lc.rc,,pt 3 ns i hi I i I i es,&re22mine
2.Proper cold holding temperature(4l'F/45°F) 13 Proper use of restriction and exclusion;no discharge from eyes,
and mouth
I ProNr hot hulding teinLivranirc(135'F) Preventing Contamination by Hands
4.Pro percooking:time&temperature 14.Hands cleaned&pfoparty washed.,gloves used pToperly
5.Proper reheating procedure for hot holding(165'F in 2 15.No bare hand contact with ready to ea4 foods or approved
1111ur') - I I alternate method pr0lierly followed iAPPROVED Y, N I
6.Time as a public health control: &records Highly Susceptible Poputations
Approved Source 16.Pasteurized foods used;prohibited food not offered,pasteurized
j
i .- oUp- used when re aired
7-Food&ice obtained from approved source;good Chemicals
condition.salt.&unadulterated:paraNne destruction
8.Food received at proper temperature 17.Food additives:appr,,%vd,properly stored;washing fruits&
I-VgelaNc,
Protection from Contamination 18.Toxic substances pro operl v identified,stored&used
1).Foodscparalcd&protected.prevented diumQ load Water/Plumbing
preparation-swrage,display,&wting
10 Food contact surfaces&returnables;cleaned and 19.Water from approved source;plumbing installed;proper
sanitized at ppin Le
m rature backflow device
ll
11.Proper dispOsitis' of Brad returned,previously sea cd 20.Approved sewage/wastewater disposal system,proper disposal
or reconditioned
PrlorilN Foundation Items(2 PolivP111%).1, ions Require dprrective Action Within 10 Dq)tv
a C 0 I N N C it
I
U U 0 A 0 Demonstration of Knowledge/Personnel t, 0 A 0 Food Temperature Control/Identification
21.Person in charge present,demonstration of knowledge, 27.Proper cooling method used;equipment adequate to maintain
&licrl'orm duties/certified food manalics-(CF M. ) rxIduet temperature
22.Food handler no unauthorized personspvr.sunncl 29.Proper date marking&die,osition
1-9,Thermometers provided,accurate,&calibrated;chemical/
Safe Water,Recorilkeeping&Food Package Labeling thermal test,,trips
23.Hot&cold water nvwllihlc;adequate pressure,salc Permit Requirement,Prerequisite for Operation
24 Required records available(shellstock tags;parasite 30.Food establishment permit(current&valid)
destruction);packagcd food labeled
Conformance with Approved Procedures Utensils,Equipment,and N ending
25.Compliance with variance,specialized process,and 31.Adequate handwashing facilities;acce,,,i h1c&properly
HACCP plan;variance obtained for specialized supplied,used
PtocesSilli_1 methods-,manufacturer instructions
Consumer Advisory 32,Food and non-food contact surfaces cleanable,properly
designed.constructed,&used
26.Posting consumer advisories;raw/under cooked foods 33.Warewashing facilities;installed,maintained,used/service
(T)kQ141WI Aniflder'hid-fvt pluicli fllvim:n label L L sink or curb clviming facilif,, pru%ided
Core Item%(I Point) 0,01atiolus Require CorrecliveAction Not To Exceed 91) ei-s OrAext In.Apection. Whieheret Comes FhW
I X N C it 01 1 1 a N C I R
U V 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
34.No evidence of insect contamination,mdenv;'lmirmik 41.Original container laheling(bulk fo,,d)
35,Personal cleanliness/eauri g.drinkinE or tobacco use Physical Facilities
Jfi_ properl•used&stored 42.Non-t-inn)contact surfaces clean
37.Environmental contamination 43.Adcquatc ventilation&lighting;designawd areas used
38.A pp roved thaw i n a method 44.(jarhage and refuse Lmiperly die powd;facilities maintained
Proper Use of Utensils 45.Phvsical facilities installed,mainwinud,&clean
31P.Utesisik.equipmew,&hnen\:properly used,stored, 46.Toilet facilities:properly constructed,supplied,&clean
dried"&handled'in use wensils:properlv used
J.Sin gle-s i-vicc articles;properly stored&used 47.Other violations
Inspected by: Received by:
(signature) (signature)
Print: Print:
V-
Rev. 1012015 Page
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