- Evidence of Rodents/Other Animals - 3 penalty points
Dog were observed in or around the patio. A variance must be filled out and turned in to the health department to allow dogs to be on the patio.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser and bleach water are not properly labeled. The bug spray are present in the storage shelving area and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knives stored in the food preparation area are exposed to splash, dust, or other contamination. Observed knives stored in between a shelve and the prep cooler.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 02/11/2016 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool bottled/canned beverages is being consumed or is being used as food.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has adhering algae.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
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Regular | 12/17/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked sausage is/are stored in contact with or under the raw beef product. And or poultry stored next to red meat.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. A bottle of water inside the reach in refrigerator.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material Also ice scoop placement containers are full of foreign materials. The soda nozzles located in the server station has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. All utensils used for food prep and cooking need to be covered and protected there are several utensils around the food establishment that are not. The equipment or utensil that is in use does not provide protection from contamination. All glassware needs to be completely dry before stacked up in service station for use.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Towels around the food establishment are not inside a sanitizer bucket.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Utensils are stored with handle down instead of handle up.
- Plumbing- GRP (corrected on site)
Pipe around the sink drain needs to be moved a few centimeters to be directly under the drain, water tends to spill out of the drain.
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Follow-up | 07/23/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The sauces is in/on the prep table in the back at a temperature of 100 to 104 degrees F after cooling for undisclosed amount of time.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cooks is/are handling sandwich and salad making material (bread, lettuce, tomatoes, sprouts, cucumber and cheese) with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
There is cross contamination in a reachin freezer in the back of the food establishment: Poultry is stored on top of red meat, the poultry is also stored right next to cooked brawtwurst. In the reachin refrigerator you have raw eggs stored over tomatoes and mushrooms.
- Proper/Adequate Handwashing - 4 penalty points
The cooks did not follow procedures for proper handwashing. Cook in the kitchen only rinsed his hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. There are drinks in the kitchen in an area not designated for drinks. The handwashing sink in the backroom is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer. The reachin sandwich prep refrigerator.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Specifically souffles used for ranch dressing. The ice scoop holders located in the food establishment has/have adhering foreign material. The silverware holders located in the expo area has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. back around the diswashing area and some of the tongs that are in the kitchen area need to be covered due to the fly issue. The cooks's beard is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. There are areas around the establishment that need to be focused on due to debris and or dust.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer. Server is walking around the food establishment with a towel in her back pocket. TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Towels around the establishment need to be stored inside a sanitizer bucket when not in use.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 07/16/2015 | 64 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
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Regular | 12/15/2014 | 97 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
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Regular | 12/15/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 48°F, it has been maintained above 34°F for greater than four (4) hours.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
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Regular | 05/27/2014 | 88 |
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