- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the chicken batter.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the kitchen has/have adhering food or food particles. The soda noozles located in the soda machine area has/have adhering foreign material. The broken plastic containers located in the clean dish area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The door of reach in cooler located in the front prep area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized spatula stored in the 3-compartment sink area are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bag of flour is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged.
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Regular | 01/07/2016 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The batter for raw meats and fish is/are at room temperature with an internal temperature of 71°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw pork and beef product.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The damaged plastic containers and lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
The facility's annual health permit is expired.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Regular | 09/08/2015 | 82 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar has/have adhering fungus.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
The facility's annual health permit is expired.
- 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.
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Regular | 09/08/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw fish/seafood.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Filling sanitizer bucket.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The chip bin located in the kitchen has/have adhering food or food particles. The plastic food containers located in the 3-compartment sink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 05/07/2015 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the breaded raw shrimp and bacon wrapped shrimp product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous spinach dip prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The garlic sauce, scampi sauce, and chipotle sauce 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.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled. -oyster tags are not in chronological order (dates used each batch)
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200 ppm
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the bar has/have adhering foreign material. (ice is used for kitchen production)
- 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. -asterick not on tuna, eggs, or oysters or on consumer advisory directing customers to menu items
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. -cannot locate food handler cards
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flours and sugars are not marked with the common name of the food it contains.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. door is open
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. -hot water does not work at rinse compartment of 3-compartment sink
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Regular | 01/16/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the walkin refrigerator at an internal temperature of 41-45 and is not maintained at 34 °F or below. Raw seafood and ceviche.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The chip drawer, utensil drawer and door gaskets to reachin units located in the kitchen has/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. Tops and understide of dish equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
- 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.
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Regular | 09/04/2014 | 92 |
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
- 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.
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Regular | 09/04/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The precooked shrimp enchilada is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reach in drawer at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection between the spray hose in the 3-compartment sink area and the sewage system.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar has/have adhering foreign material. The gaskets on salad prep cooler, containers and can opener located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Raw fish improperly stored in freezer.
- Plumbing- GRP
Faucet leaking at warewash sink. Dishracks dirty.
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Regular | 05/22/2014 | 88 |
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