- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker are handling chips with their bare hands.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen and restrooms.
- 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 - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
|
Regular | 01/14/2016 | 81 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. A bottle of red chemical is not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven 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.
|
Regular | 09/11/2015 | 94 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food service/dispensing area is used for purposes other than handwashing. There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drinking out of an open cup near the steam table.
- 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. Walkin refrigerator fan cover has adhering foreign materials.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(6) - Page 104. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents and other animals. Water leaking from the roof.
|
Regular | 05/13/2015 | 96 |
- 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 by the beer cooler in the bar is not in proper working order to permit adequate handwashing.
|
Regular | 05/13/2015 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the drink dispenser is used for purposes other than handwashing. A cup with the nozzles are stored in the sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the drink dispenser.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Bottle of chemical stored on the rack next to the pizza pans.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
|
Regular | 01/23/2015 | 87 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The gasket is not in good repair.
|
Follow-up | 09/03/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and hot dogs is in/on the reachin refrigerator at an internal temperature of 55 °F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked chicken 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. The ready-to-eat potentially hazardous sauce prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the soda machine area is used for purposes other than handwashing. Observed a pitcher of water and soda nozzles in the hand sink.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The 2 reachin refrigerators and the grill refrigerated drawers is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not in proper working order to permit adequate handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of mosquito spray on the pans storage rack are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves, inside the cooler, and the food storage containers located in the kitchen has/have adhering food or food particles. The microwave oven 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. Single service, single use and clean sanitized ice scoop stored on top of the ice machine are exposed to splash, dust, or other contamination. Single service, single use and clean sanitized dish racks stored in the floor with the mops sitting on top of them are exposed to splash, dust, or other contamination. The rusty shelf storing the potatoes located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
Vegetables are not being washed in the food prep sink. The food prep sink is blocked.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the walkin refrigerator are not installed or attached. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping.
- 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.
|
Regular | 08/29/2014 | 63 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The open packages of cheeses that are located in the walkin refrigerator 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The 3 compartment waste water dischage pvc pipe does not have an air gap.
- 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 (corrected on site) - 3 penalty points
The potatoe slicer located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
|
Regular | 04/16/2014 | 83 |
Restaurant representatives - add corrected or new information about Blue 32, 1201 Longhorn Rd, Fort Worth, TX 76179 »