- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate, the card has expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the storage room has/have adhering dirt.
- Food Protection - GRP (corrected on site)
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(2) - Page 38. The bag of potatoes is/are not stored in food storage areas.
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Regular | 02/03/2016 | 86 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The milk and half and half in the kitchen have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, shelf and plates located in the kitchen have adhering foreign material.
- Food Protection - GRP
Canned goods are dusty.
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Regular | 10/13/2015 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The melons are stored in contact with or under the raw eggs.
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Regular | 06/20/2015 | 96 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cooler located in the bar has adhering foreign material.
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Regular | 06/20/2015 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Food contact surfaces are stored in the mop sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. The mop sink does not work properly.
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Regular | 02/05/2015 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Food and food contact surfaces are stored in the mop sink.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from the dish machine. Mop sink is not working properly.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezers located in the kitchen have adhering foreign material.
- 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. Gaskets are dirty.
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Regular | 10/16/2014 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous cheese prepared and held in the food preparation area has exceeded the maximum holding time in which it may be served. Product past use by date. The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged raw shell eggs is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for 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 employees' restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the walkin refrigerator has/have adhering dust . Some shelving in walk in and prep cooler rusted. Food slicer has debris. Can opener has debris in gear and holder. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing parmesan containers and using grocery bags in freezer to store chicken.
- Lighting - GRP
Debris in light shields. Light shield missing in walk in.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
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Regular | 06/13/2014 | 83 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Plumbing- GRP
Cold not working at handsink in bar.
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Regular | 06/13/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pasta is in/on the top of the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The tomatoes is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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 walkin refrigerator. The cutting board located in the kitchen has/have adhering food or food particles.
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Regular | 02/12/2014 | 86 |
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