- Cold Holding Temperature (corrected on site) - 5 penalty points
The prepared sauces, tomatoes, cooked meats, noodles, and other prepared foods is in/on the cold hold stations at an internal temperature of 44°F - 46°F and is not being maintained at 41 °F or below. The raw fish is in/on the drawer reachin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and freezers in the front prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards and cooking pans located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Date labels stuck to clean pans The knife and knife magnet located in the kitchen has/have adhering food or food particles.
- Garbage and Refuse Disposal - GRP
Doors are open
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Regular | 01/12/2016 | 89 |
- 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. Observed chemicals stored in direct contact with utensils and serving items intended for customer use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun and microwave located in the server station has/have adhering foreign material.
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Regular | 12/29/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The italian sausage and sauce is at an internal temperature of 46 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The lasagna is in/on the holding cabinet at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerated drawers at grill and hot holding cabinet in the main cook line did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the food preparation area has/have adhering food or food particles. Date labels stuck to pans. The cutting board located in the main cook line 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. Wall surfaces in the 3-compartment sink area are not clean around detergent dispenser.
- Plumbing- GRP
Leak at mopsink-backflow device?
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Regular | 09/12/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sour cream, tomatoes, salad dressing, and charred tomato dish is at an internal temperature of 45 to 59 degrees F and is not being maintained at 41 °F or below. Salad area prep cooler tomatoes are 44-47°F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located at the prep coolers in the food preparation areas is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Can opener blade is rusted and has build up. The in-use utensils used for preparation or serving in the salad prep are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The liquid egg is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
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Regular | 05/20/2015 | 89 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun located in the bar has/have adhering foreign material.
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Regular | 05/20/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the insulated unit at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer and soda nozzles located in the food prep area/wait station has/have adhering foreign material. The plastic panel to ice maker and can opener blades located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Using nonwashable type basket for single service articles and linen to store mugs.
- 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 at back prep area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
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Regular | 01/09/2015 | 92 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives and knife holder and food prep table (where the cutting boards are) located in the front prep station and kitchen, respectively has/have adhering food or food particles. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Online food handler training for some employees have not been registered with CFW
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored white chocolate, spices, and croutons at the front prep station are not marked with the common name of the food it contains.
- 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. *shelving under soda dispensers
- 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. *quaternary ammonia test strips *dishmachine strips or water proof thermometer not avaliable
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Regular | 09/12/2014 | 94 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bar gun nozzles located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. *Online food handler training for some employees have not been registered with CFW
- 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. *Floor drains have food and other foreign matter
- 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. *quaternary ammonia test strips
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Regular | 09/12/2014 | 94 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The vegetable sauce is in/on the walkin refrigerator at a temperature of 45 to 49 degrees F after cooling for overnight. Sliced tomatoes taken from room temperature need to be pre chilled which are at 61°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 wait station at the front. No hand drying provisions were available at the handwash facilities in the wait stations and prep area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the employee personal item storage, salad prep, and wait station near the patio.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pans located in the food establishment has/have adhering food or food particles/labels. The Doxon mixer located in the food preparation area(chipped paint) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Employee stacked container on top of cooked tomatoes.
- 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.(shelf above prep area near tilt skillet.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the tilt skillet area is not maintained in good repair. PVC broken at walk in cooler drain.
- 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. No quat strips and thermolabels(dishmachine).
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Regular | 05/21/2014 | 86 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat pizza items 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.
- 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, observed a drain container and knife cleaner stored at handsink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed sanitizer stored on liquor bottle holder.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 03/21/2014 | 86 |
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