- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the food prep cooler at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The soup is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walk in and prep cooler 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material. Liner on shelving and wet towel underneath cut board not approved.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door open and litter outside dumpster.
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Regular | 11/06/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous smoked chicken prepared and held in the food preparation area has exceeded the maximum holding time in which it may be served. The melons 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wooden spoon, bowl for custard, and brush located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The tea nozzle located in the waiters' station has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Reusing to go type container to store spices and seasonings. Linens and liners underneath food contact surfaces.
- Food Protection - GRP
Poultry above beef and shrimp in freezers.
- Non-food Contact Surfaces - GRP
Fly swatters.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces(vents) in the food preparation area and warewash are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 07/24/2015 | 93 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The red sauce and pasta is in/on the walkin refrigerator at a temperature of 50°F and 49°F, respectively after cooling since around 3pm of 3/12.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material. The spatulas located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. for venison carpaccio
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -lids and doors open
- Lighting - GRP
Light shield is damaged above the prep area.
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Regular | 03/13/2015 | 89 |
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -lids and doors open
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Regular | 03/13/2015 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The pasta that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- 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. A drink has been dumped in the handwashing sink.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen red meat and shrimp are being thawed improperly.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms.
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Regular | 11/18/2014 | 92 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that 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 shelving located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Fan guards and condensation unit has dust accumulation. The tea nozzle located in the waiters' station has/have adhering residue.
- Plumbing- GRP
PVC cracked at sink.
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Regular | 07/11/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 42°F and are not being maintained at 34 °F or below. The condensed milk is in the reach in refrigerator at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is handling ready to eat sausages with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The raw beef and precooked potato in the prep cooler 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the prep sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in refrigerator, reach in freezers, and scoop handle located in the kitchen have adhering foreign material. The lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
canned goods are dusty.
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Regular | 03/12/2014 | 81 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bin, cooler, glass rack and ice scoop located in the bar have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean .
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Regular | 03/12/2014 | 97 |
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