- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling cooked turkey with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the kitchen has adhering food or food particles. The cutting boards and spatula located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Open when not in active use.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
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Regular | 12/14/2015 | 89 |
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and ice machine located in the kitchen has/have adhering foreign material. The plastic storage containers located in the dishwash machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the ice machine area are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the grill area are not installed or attached.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin refrigerator and freezer.
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Regular | 08/13/2015 | 94 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cabinetry located in the bar has/have adhering foreign material.
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Regular | 08/13/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is in/on the food prep cooler at an internal temperature of 48°F and is not being maintained at 41 °F or below. The salsas and dressings is at an internal temperature of 48°F - 52°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The cooked carrots is/are unsound and should not be sold, served or consumed. **roach inside cooked carrots
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The mushrooms is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *eaten pieces of chocolate in the reachin freezer
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards and food prep coolers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. **Pepsi reachin refrigerator (gap where door closes) - **Food prep cooler at the server station - not holding salsas and dressings at proper temperature **Inspector observed large amounts of condensation accumulation at the bottom of the food prep coolers. The food prep coolers (shelving) located in the food establishment has/have adhering food or food particles and/or condensation.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. **holes in walls
- Cleaning Equipment - GRP
Hose for mop sink stored improperly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. **emits daylight
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Regular | 04/15/2015 | 80 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The opened gallon milks that is/are located in the reachin 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back cooking area in front of the mixer is not providing sufficient hot water for handwashing. -hot water 65°F-75°F -left valve is leaking The handwashing sink in the dishwash machine area is not providing sufficient water for handwashing. -valves were turned off
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler and microwaves located in the kitchen has/have adhering condensation and food particles, respectively. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. -soda dispensing machine at main service line -doors to reachin refrigerators/freezers
- 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. <200ppm quat
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. -discharge pipe in front of mixer handwashing sink
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. -missing TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets in the kitchen is not maintained in good repair. *mop sink - missing faucet *right side food prep sink (3-compt) at gooseneck faucet and handles
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Regular | 12/18/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The in-house made sauces (white sauces, red sauce, tartar sauce, and yellow sauces) is in/on the food prep cooler at an internal temperature of 51°F - 56°F and is not being maintained at 41 °F or below. (at front drink station) The chicken and raw fish is at an internal temperature of 56°F and 48°F, respectively and is not being maintained at 41 °F (34°F for raw seafood) or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meatloaf and grilled chicken breast is in/on the steam table at the cooking line at a temperature of 130°F and 102°F, respectively and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. *Dishwasher did not wash hands when changing tasks from dirty dishes to clean dishes. (Corrected and educated). *Cook did not wash hands prior to putting gloves on (Corrected)
- 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 < 50 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dishwash machine area. *Slow leak from a discharge pipe under the dishmachine. The sink drain in the food prep sink area is obstructed and dirty water is backed up into the sink. *Food is clogging 3-compartment food prep sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin warmer, small ice cream chest freezer, food prep cooler across from warmer, front food prep cooler (salad dressings), and drawer food prep cooler in the cooking line in the food establishment did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep coolers, ice machine, and can opener located in the food establishment has/have adhering condensation, foreign matter, and food particles, respectively. The ice machine located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *seal is damaged in the ice machine The in-use utensils used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. *cooking line in dirty sanitizer solution *ice cream scoops (water running sufficently in bin)
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The sugar in storage room is/are not covered during storage.
- 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. -soda dispensing machine at main service line
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. *warmer and freezer in cooking line
- Toilet Facilities - GRP
No information available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets in the kitchen is not maintained in good repair. *mop sink *food prep sink (3-compt) *3-compt. sink @ gooseneck faucet and at the handles.
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Regular | 08/27/2014 | 71 |
- 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. No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
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Regular | 08/27/2014 | 94 |
- Handwash Facilities Adequate & Access - 3 penalty points
No information available.
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Follow-up | 04/13/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salad dressing and tartar sauce is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
- 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 (corrected on site) - 3 penalty points
The reachin refrigerator in the server station did not have a readily available and visible thermometer. The thermometer in the reachin refrigerator that is located in the cooking line is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, metal pans, shelves and door gaskets 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 04/03/2014 | 83 |
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