Many people are used to scores based on subtracting the demerit points from 100, as when they had 25 demerits reported as "Scored a seventy-five."  The current method does not subtract from any arbitrary number;  instead we just report the number of points "demerited."  This is done because some establishments, e.g., bars, would have several items that would not apply and they would therefore get "free" points added to their scores when comparing them to a full-service establishment.

The inspection sheet has four categories of violations.  The most critical items are the 5-demerit group which includes items related to temperature abuse (five items).  The next group of items, valued at 4 demerits each, is also extremely important and relates mostly to personnel and their activities (nine items).  The third and largest group (13 items) consists of violations mostly related to physical conditions and equipment and is three demerit points.  All other violations are not scored; nonetheless such health infractions require corrective action by the owner/operator of the food establishment. 

The numerical score is just an indicator.  There is no failing grade.  However, a rule of thumb is that any score of 30 demerits would represent a very serious condition and could result in action to suspend the permit.  State law does indicate that when total demerits exceed 30, the establishment must take immediate actions to correct all their critical violations and begin corrective actions on all other violations within 48 hours,  If a facility scores 30 demerits or more, a mandatory follow-up inspection is required within 24 hours.

Sometimes a single violation can cause immediate closure,  An example would be sewage backing into a restaurant.  The establishment could be perfectly clean otherwise and well run but would be closed immediately until proper corrections had taken place.  This would be only a three-point demerit.

Conversely, an establishment may have a numerically high demerit score but during the inspection the problems are corrected (COS=corrected on-site).  Despite a high demerit score, the establishment would be allowed to remain open but would be listed for rapid follow-up inspections.  An establishment that has limited, safe food handling but looks terrible, would not have a bad score despite a public perception that it is "filthy."  The inspection score represents health-related problems, not appearance. 

We generally discourage looking purely at the number, but ten demerits or less is a reasonably good score.  Thirty demerits indicates a serious situation requiring a follow-up inspection.  Unfortunately, the specific circumstances are vital to the interpretation.  If someone scores more than 30 demerits and it cannot be significantly improved while the inspection continues, then a "notice of intent to suspend" may be issued.  In such a case, the operator will be called in for a hearing.  Normally a plan for improvement is approved and the establishment continues to operate under increased scrutiny.

No.  Only inspections conducted at food establishments are given demerits.  Food establishments include: restaurants, delis, grocery stores, snack bars, bakeries, cafeterias, bars, lounges, sports bars, taverns, convenience stores, meat markets, fish markets, etc.

We focus our attention on food safety items by scoring only items that directly cause problems.  Many items that people may see, such as dirty diing room floors, are considered a non-critical infraction and state law does not categorize it as a scored violation or infraction.  Therefore, it is not included in the total score.  It's important to remember that all violations, whether they are critical or non-critical in nature, must be corrected by the owner/operator of the food establishment.

No.  The Fort Worth Public Health department does not send reports of health conditions to the Better Business Bureau.  However, anyone (includng the BBB) can request a copy of an establishment's inspection reports by calling 817-871-7255 or can view the most recent two years of inspection reports by utilizing the searchable Online Health Inspection Reports tool.

No, the inspector must evaluate whether there is a loss of control regarding the presence of insects.

The investigator must evaluate whether insects are being controlled.  Typically this requires evaluating whether the firm is routinely monitoring for pest activity and properly using traps or chemical control, if necessary.  If live insects appear to be out of control, a violation should be marked.  If the pest control appears to be adequate and there is simply a failure to remove dead insects from the floor, it would be  a non-critical violation.  If dead insects are located on a food-contact surface, Item #25 of the inspection form should be marked as a violation.   

You may call the City of Fort Worth Public Health Department, Consumer Health Division, at 817-871-7255, Monday - Friday, 8 a.m. to 5 p.m.

The Fort Worth Public Health Department uses the current Texas Food Establishment Rules (TFER), which can be found at

http://www.dshs.state.tx.us/foodestablishments/rules.shtm.

TFER is the Texas Food Establishment Rules.  It is a comprehensive set of rules for the regulation of retail food establishments.  These rules are based on the current FDA Model Food Code.  In these rules, food establishments include: restaurants, grocery stores, mobile food vendors, temporary food establishments, roadside food vendors, and others.  A copy of the TFER can be downloaded from

http://www.dshs.state.tx.us/foodestablishments/rules.shtm.

We inspect eating establishments, daycare centers, and pools and spas on a regular basis.  Eating establishments are inspected at least twice a year.  Daycare centers are inspected regularly throughout the year.  Due to seasonal operational practices, inspections of pools and spas are primarily conducted during the spring and summer months.  Indoor pools/spas are inspected year-round.  And although they aren't part of the Online Health Inspection Reports tool, we also inspect hotels/motels on a complaint basis.

Eating establishments inspected and permitted include: restaurants, cafeterias, grocery stores, bakeries, bars, lounges, sports bars, taverns, convenience stores, snack bars, delis, meat markets, fish markets, etc.

Eating establishments are inspected based an a risk assessment performed by a Consumer Health inspector.  Most eating establishments are inspected twice a year.  Some facilities are inspected three to four times a year and if their conditions improve, it can be lowered to two times a year.

The Centers for Disease Control estimates that approximately 76 million cases of food-bourne illness occur each year, resulting in 5,000 deaths.  This alone, as well as the billions of dollars these illnesses cost consumers and the industry each year, makes continuous improvement in the areas of food safety and sanitation a goal shared jointly by both the food industry and those with responsibility for regulatory oversight.  These senseless deaths caused from mishandling foods can be reduced by providing regulatory oversight of retail food operations.

A business must have an eating establishment permit if any food or beverage preparation is conducted.  A facility that offers any type of potentially hazardous food must also have an eating establishment permit.

Public swimming pools and spas refer to pools found in recreation centers, country clubs, fitness centers, apartment complexes, and pools found in condominium, town home, and single family communities used by their residents.  This does not include pools and spas found at private residences.

Fort Worth public schools are inspected by the Tarrant County Public Health Department.  These reports can be accessed by visting the Tarrant County Public Health website at
https://publichealth.tarrantcounty.com/foodinspection.

 In order to ensure consistency and accuracy throughout our inspection reporting process, we use a standardized template to produce all the reports.  These templates contain pre-worded singular statements pertaining to a violation.  Inspectors insert only specific information to complete the violation description.  If there are multiple instances of the same violation, the information could appear as improper grammar usage.  Our quality assurance program recognizes the need for continued assessment of the health inspection reports since our objective is to provide to our audience information that is clear, accurate, and consistent. 

You may do so online by clicking on File a Consumer Health Complaint Formor by calling Consumer Health Customer Service at 817-871-7255, Monday - Friday, 8 a.m. to 5 p.m.

Complaints are investigated within 72 hours and require the complainant's name and phone number in case more details are needed.

Improper handwashing is the number one cause of food-bourne illness or other food poisoning outbreaks.

Keeping foods below 41°F or above 140°F stops bacteria from multiplying.

Raw meats harbor bacteria that can contaminate other foods.

Rusty cans have lost their structural integrity.  Therefore, the quality and possibly the sound condition of the food can be changed.

The expiration dates on packaged dry foods are voluntarily provided by the manufacturers.  Code dates are useful for rotating product to prevent insect infestations.  Often quality characteristics such as changes in flavor, color, or consistency are the basis for code dating, rather than safety concerns.  A violation shouldn't be marked for exceeding a voluntary expiration date unless the product is deemed unsafe, adulterated, or otherwise unfit for consumption.

According to TFER, the container shall be marked with the date by which the food shall be consumed.

The Texas Food Establishment Rules' definition for a Potentially Hazardous Food (PHF) states that PHF means a food that requires time and temperature control for safety to limit pathogen (a germ that causes food-bourne illness) growth or toxin production.

Potentially hazardous foods include: an animal food (a food of animal origin), including fresh shell eggs, that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support the growth of pathogens or the production of toxin. 

No, except for cut melons, cut tomatos, and raw seed sprouts.

No.  The federal standard of identity for ice cream defines it as a frozen product and, therefore, it is in a state that does not support pathogen growth due to the low temperature.  In addition, the water in the product is not available for bacterial growth, since it is in a frozen form.  Ice cream is a food product that is shipped, stored, sold, and consumed frozen.  Hence, in its edible form, ice cream is always in a state that will not support rapid pathogen growth.  

A food safety guide can be viewed by visiting the U.S. Food and Drug Administration website at http://www.cfsan.fda.gov/list.html.