- Cold Holding Temperature - 5 penalty points
The cooked chicken, cooked corn, pico, and dairy based sauce is in the preparation refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The dressings, cut tomatoes, and coleslaw are at an internal temperature of 45 to 49 °F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The desserts and dressings are stored in contact with or under the raw beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prepared coleslaw that is located in the storage room refrigerator and the cooked meat in the Guitar Bar area 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 located in the bar that is used for restaurant drinks has adhering foreign material.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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 | 12/09/2015 | 84 |
| No violation noted during this evaluation. | Regular | 12/09/2015 | 100 |
- 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. blender, storage shelving area, and soda machine backslash area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage shelving area are damaged.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Walkin refrigerator in storage area
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Regular | 08/25/2015 | 100 |
- 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 with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar. The bar(private) did not have paper towels at the handwashing sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machines and soda dispensing guns located in the bars are 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the bar are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the bar is not maintained in good repair.
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Regular | 06/04/2015 | 87 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda drink dispenser located in the kitchen has/have adhering food or food particles. The ice machine located in the storage room has/have adhering foreign material.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
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Regular | 06/04/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The all ready to eat foods is/are stored less than 15 centimeters (6 inches) above the floor. Observed preping food in the hallaway next to Bull event area not used for food preparing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Protection - GRP
The all employees's hair 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.
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Regular | 04/17/2015 | 92 |
| No violation noted during this evaluation. | New Facility | 12/31/2014 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous dice cheeses, potato salad, and cooked rice prepared and held in the reachin and waslkin refrigerator has exceeded the maximum holding time in which it may be served.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. There is not hot water in the satellite kitchen.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. The employees in the satellite kitchen are not washing hands properly sink there is no hot water in that area.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the satellite kitchen is used for purposes other than handwashing. Employees are dumping pickle water inside the hand sink in the satellite kitchen.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the satellite kitchen is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the hot water in the 3-compartment sink located in the satellite kitchen is 75 to 79 degrees F which is inadequate to properly wash, rinse and sanitize kitchen ware.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room, and satellite kitchens are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the utensil storage next to satellite kitchen are damaged.
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Regular | 12/05/2014 | 78 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The squash soup is in/on the reachin refrigerator at a temperature of 50 to 54 degrees F after cooling for 24 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham, house made dressings, cheese, raw meats, sour cream, milk, and sauces is in/on the reachin refrigerators at an internal temperature of 45 to 51 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the refrigerator at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The two refrigerators (dry storage and kitchen) is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The freezer and the refrigerator in the dry storage area in the storage room did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The nside of the refrigerators located in the kitchen has/have adhering algae.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the store room, main and satellite kitchens are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces and around the door in the kitchen are not clean .
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Regular | 08/22/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage is in/on the refrigerator in the storage room at an internal temperature of 44 to 45 degrees F and is not being maintained at 41 °F or below. The potatoe salad is at an internal temperature of 44 degrees F and is not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The brisket and BBQ sauce are in/on the steam table at a temperature of 110 to 114 degrees F.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Soiled gloves.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering mold. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the warewash sink area. The freezer door gasket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the main and satellite kitchens are damaged.
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Regular | 04/07/2014 | 76 |
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the bar(L-1,L-2, back bars by stage, B-1 and B-2). The handwashing sink in the bar(E1) is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar. The bar(private) did not have soap at the handwashing sink. No hand drying provisions were available at the handwash facilities in the bar. The bar(private) did not have paper towels at the handwashing sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda holsters located in the bars have adhering foreign material. The ice machines located in the bars are not properly sanitized. The ice scoop located in the bar(E6) is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the bar is not maintained in good repair. The 4 compartment sink faucet in the bar(bar closest to the restauraunt) is leaking.
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Regular | 02/18/2014 | 91 |
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