HomeMy WebLinkAboutTarrant County Public Health - 11/29/2018i - -- -- ---'---�--------' -- - - -
Tarrant County Public Health SCORE:
tj I 10 1 S. Main St.,Room 2300, Fort Worth,Texas 76104 Repeat Vid6tions:'
Q 07 LA960 11,01 ViDlation's-0O3.-
Retail Food Establishment Inspection Report
Name: - Owner: Follow-up: Ye!V nNo
Address: City: Z' Phone:
o Regular o Follow-Up o Complaint o Reported Illness o Out of Business o Other
CompHance Status: Out=not in compliance IN=incompliance NO=notobserved NA=not applicable COS=corrected on site R=repeal v i
Mark the appropriate po Mark an asters s k i=priatc box for R
jnts in the OUT box for each numbered item Mark a checkmark inappropriate box for IN,NO,NA,COS
Priority Items(3 Points) Violations Require Immediate Corrective ActionVot To Exceed 3 Days
Compliance Status Compliance Status
uj R
Tinle and Temperature for Food Safety U N 0 A 0 Employee Health
1.Proper cooling time&temperature 12.Management,food employees&conditional employees;
knowledge,responsibilities,&reporting
2.Proper cold holding temperature(41'F/45'F) 13.Proper use of restriction and exclusion;no discharge from eyes,
nose,and mouth
3.Proper hot holding temperature(135'F) Preventing Contamination by Hands
4.Proper cooking time&temperature 14.Hands cleaned&properly washed/�loves used properly
5.Proper r heating procedure for hot holding(I 65'F in 2 15.No bare hand contact with ready to eat foods or approved
hours) alternate method properly followed(APPROVED Y N
6.Time as a public health control;procedures&records Highly Susceptible Populations
Approved Source 16.Pasteurized foods used;prohibited food not offered,pasteurized
eggs used when required
7.Food&ice obtained from approved source;good
condition,safe,&unadulterated�parasite destruction Chemicals
8.Food received at proper temperature 17.Food additives;approved,properly stored;washing fruits&
vegetables
Protection from Contamination 18.Toxic substances proper IN idend hied,stored&used
9.Food separated&protected,prevented during rood I
preparation,storage,display,&tasting Water/Plumbing
10.Food contact surfaces&returnables;cleaned and 17T 19.Water from approved source;plumbing installed;proper
sanitized-at ppm/temperature backilow device
I L Proper disposition offood returned,previously served - pprove sewage was ewa er isposa sys em,proper sposa
Priority Foundation Items(2 Points) Violafions�"i;e Corrective Action Widlin 10 Alys
N 0 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification
21.Person in charge present,demonstration ofknowledge, 27.Proper cooling method used;equipment adequate to maintain
&perform duties/certified food manager(CFM) product temperature
22.Food handler/no unauthorized persons/personnel 28 Proper date marking&disposition
Safe Water,Recordkeeping&Food Package Labelling 29.Thermometers provided,accurate,&calibrated;chemical/
thermal test strips
23.Hot&c ld water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available(shellstock tags;parasite 30.Food establishment permit(current&valid)
destruction);packaged food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with variance,specialized process,and 3 1-Adequate handwashing facilities;accessible&properly
HACCP plan;variance obtained for specialized supplied,used
processing methods;manufacturer instructions
Consumer Advisory 32.Food and non-food contact surfaces cleanable,properly
designed,constructed,&used
26.Posting consumer advisories;raw/under cooked To-ods 33.Warewashing facilities;installed,maintained,used/service
(Disclosure/reminder/buffet plate)/allergen label sink or curb cleaning facilitX provided
Core Items(I Point) Violations Require Corrective Action Not To eed 00 2=Or Next InVecdon.Whichever Comes First
* I N C R 0 1 N NJ C R
* 0 0 Prevention of Food Contamination U N, 0 A 0 Food Identification
34.No evidence of insect contamination,rodents/animals 41.Original container labeling(bulk food)
35,Personal cleanliness/eating.,drinking or tobacco use Physical Facilities
36.Wiping cloths�properly used&stored 42.Non-food contact surfaces clean
37.Environmental contamination 43.AdeLluaw ventilation&ljg-hlia_g;.de.&ignatcd areas used
38.Approved thawing method 44.Garbage and refuse properly disposed;facilities maintained
Proper Use of Utensils 45.Ph"-wal facilities installed,maintanlc<l,&clean
39.Utensils,equipment,&linens;properly used,stored, 46.Toilet facilities;properly constructed,supplied,&clean
dried,&handled/in use utensils;properly used
-,40.Single-service articles:properly stored&used 47.Other violations
Inspected by: Received by:
Print: Print:
Rev. 1012015 pge ,f_L