- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling boiled eggs with their bare hands.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Equipment is being dried using hand towels.
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Regular | 12/04/2015 | 90 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the bar is at an inadequate concentration of 0ppm to sanitize equipment and utensils.
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Regular | 12/04/2015 | 94 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
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Regular | 12/04/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheese and shredded chicken is at an internal temperature of 46 to 52 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the employees' restroom is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food slicer located in the food preparation area has/have adhering food or food particles.
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Follow-up | 08/24/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The half and half is/are at room temperature with an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below. Sitting on ice in the counter. The shredded chicken (46 °F), cut watermelon (43°F), and tomatoes (slice/dice)(50-56°F) is at an internal temperature of 43 to 56 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The seafood is/are stored in contact with or under the raw beef product inside the walkin refrigerator.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. Observed the dishwasher handling dirty and clean dishes without washing hands in between.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing. Observed the cook rinsing a knife inside the hand sink.
- 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 dishwash machine area. The soap dispener is off the wall (not installed). No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer, can opener and ice machine located in the food establishment has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or under cooked 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 under cooked animal derived product are not available in the facility. Observed no symbols or asterisk next to raw consumable foods.
- Non-food Contact Surfaces - GRP
TFER 229.165(j)(1)(A)(ii) & (iii) (j) Installation, fixed equipment. (1) Fixed equipment, spacing or sealing. (A) Equipment that is fixed because it is not easily movable shall be installed so that it is: (ii) spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one thirty-second inch; or (iii) sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Employee toilet room trash receptacle is not covered.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed personal belongings stored next to food.
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Regular | 08/19/2015 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood in the reach-in salad bar refrigerator, reach-in food prep refrigerator, and walk-in refrigerator is at an internal temperature of 41 to 44 degrees F and is not maintained at 34 °F or below. Observed fish, seared tuna, mussells, and shrimp in reach-in refrigerator and fish and shrimp in walk-in refrigerator at 41 to 44 °F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The salad greens and boiled eggs is/are stored in contact with or under the raw beef and raw fish in the reach-in refrigeraor in food prep area. The walk-in refrigerator fish and shrimp were stored above raw pork.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Observed open container in food prep area in kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed that the ice-cream scoop was not under running water. The in-use utensils used for scooping ice are not stored in a manner to prevent contamination of the product. Observed Ice scoop in contact with surface of ice machine and not in holder or container. The meat slicer located in the kitchen has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering foreign material. Salad bar lid stored on the floor next to ice machine in kitchen are exposed to splash, dust, or other contamination.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or under cooked 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 under cooked animal derived product are not available in the facility. Observed no symbols or asterisk next to raw consumable foods and health risks due to foodborne illness.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored ready to eat foods are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Observed that food utensil was inside of fish batter.
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Regular | 04/01/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The soup is in/on the walkin refrigerator at a temperature of 95 to 99 degrees F after cooling for almost 2 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The liquid eggs at 45, lunch meat at 49, cooked vegetables at 60 is in/on the walkin refrigerator at an internal temperature of 45-60°F and is not being maintained at 41 °F or below. The sprouts, chicken, and tomatoes is at an internal temperature of 45 to 68 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 potentially hazardous food(s) is/are in/on the steam table at a temperature of 85 to 89 degrees F.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- 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. The ice machine located in the kitchen has/have adhering abundance of slime mold. Single service, single use and clean sanitized ice bucket and dish machine racks stored in the floor are exposed to splash, dust, or other contamination. The nut and spice containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The cutting unit on the wall for the potatoes located in the kitchen on the wall by the storage rack has/have adhering food or food particles. The shelves, chill sticks, and dishes located in the kitchen has/have adhering food or food particles. The walkin cooler door gasket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(2)(A) - Page 87. Single-service and single-use articles are not stored in a clean dry location.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . 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 kitchen are damaged.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back do not fit properly.
- 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 | 12/12/2014 | 73 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized glasses stored in the bar being stored on cloth are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the are not stored in a manner to prevent contamination of the product. The edge of the beer bar tap counter by the wall located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 12/12/2014 | 84 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar upstairs.
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Regular | 12/12/2014 | 97 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Dirty bowl stored on platform above hand sink. Paper towels are being dispensed and come in contact with the dirty bowel.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 3 reach-in coolers in the grill area did not have a readily available and visible thermometer.
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Regular | 08/28/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables and cooked chicken is/are stored in contact with or under the raw meat.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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 grill area.
- 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.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Ice cream scoop in dipper well with running water turned off. TFER 229.164(i)(1) - Page 38. The ice is/are not covered during storage.
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Regular | 04/17/2014 | 81 |
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