- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
Improper Cooling - Low Range Cooked potatoes and cheese sauce 45°F - 50°F in the walkinr refrigerator.
- Cold Holding Temperature (corrected on site) - 5 penalty points
Improper Cold Holding - Discard The soup and shredded cheeses was at 45°F in the walkin refrigerator.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Handwash Facilities - Improper Usage *Ice inside compartment of handwash sink and also container of clean utensils on top of handwash sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Failure To Demonstrate Knowledge/Not Trained - Certificate/Certification not available during time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Food Contact Surfaces - Not Properly Clean Ice machine panel and the can opener have adhering mold and food particles, resepctively. Food Contact Surfaces - Not In Good Repair Cutting board in the kitchen is damaged (pieces are missing).
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Posting Consumer Advisories - Disclaimer *eggs benedict did not have consumer advisory statement/asterick
- Food Establishment Permit/Food Handler Card - 3 penalty points
Food Handler(s) Not Trained\ *One food handler needs food handler training. FW/ANSI Food Handler Card(s) Not Displayed/Available *American Safety Council food handler cards are not registered with CFW *One FW FHC is a copy.
- Non-food Contact Surfaces - GRP
Nonfood-contact Surfaces Are Not Clean - air vents were dusty.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping Cloths Are Not Sanitized - sanitizer <200ppm (quaternary ammonia)
- Garbage and Refuse Disposal - GRP
Drain Plugs Are Not Installed in Outside Receptacles *Drain plub missing at the dumpster.
- Lighting - GRP
Light Bulbs Are Unshielded @ vent hood.
- Plumbing- GRP
No information available.
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Regular | 12/15/2015 | 74 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Improper Hygiene - Drinking From Uncovered Container *opened canned drink inside ice bin at bar
- Handwash Facilities with Soap & Towels - 3 penalty points
Handwash Facilities - Inadequate Hand Drying Provisions *No paper towels at the bar.
- Evidence of Insect Contamination - 3 penalty points
Insect Contamination - Inside *Fruit flies at the bar
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
Storage Unit Thermometers - Not Provided *Reachin refrigerator at the bar did not have a storage thermometer.
- Non-food Contact Surfaces - GRP
Nonfood-contact Surfaces Are Not Clean - shelves in the reachin refrigerator have adhering matter.
- Garbage and Refuse Disposal - GRP
Drain Plugs Are Not Installed in Outside Receptacles *Drain plub missing at the dumpster.
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Regular | 12/15/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 62°F and is not maintained at 34 °F or below. Observed that the fish was out of temp in the walk in refrigerator for less than 4 hours. The sour cream, butter, cheese is at an internal temperature of 58°F and is not being maintained at 41 °F or below. Also the salad bar food items: cooked rice, and salad toppings, dressings were 45 to 50°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sauces that is/are located in the food prep cooler in the kitchen 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils. Observed the small buckets used for santizing surfaces with >50 ppm of sanitizer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed scoop in the flour container that was placed in a manner where the handle was in contact with the flour.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Observed paint peeling off the ceiling in various areas in the kitchen.
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Regular | 08/18/2015 | 82 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of blue chemical and chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of blue and orange chemical are not properly labeled.
- 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
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. **shopping bags of ice used to cool proteins down The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. **scoop stored in pasta in walkin refrigerator **ice scoop laying in ice bin
- 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. *burgers are cooked to medium unless customer states otherwise
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee(s) have not attended required food handler training.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment were left open. NO OPEN VARIANCE APPROVED
- 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. *for bleach (dishmachine)
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Regular | 04/15/2015 | 85 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The baked potato is in/on the food warmer at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Several food items are beyond their discard date. salads, sauces. Pasta and other prepared foods are not dated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The chlorine sanitizer is dispensing during the wash cycle and soap and rinse aid are being dispensed during the rinse/sanitize cycle. There is no residual sanitizer on the dishes.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prime rib and other foods is/are not covered during storage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- 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.
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Regular | 12/04/2014 | 75 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Clean wipes are stored on the hand sink.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the bar did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP (corrected on site)
Mixing shaker is stored in contact with ice used as food.
- 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.
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Regular | 12/04/2014 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The batter at prep area are at an internal temperature of 53°F and 64 degrees F, respectively, and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies and live roaches were observed in or around the kitchen and dishwash area.
- 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. Manager on duty states certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized spoons and portion cups stored in the kitchen are exposed to splash, dust, or other contamination. Chill stick is directly on floor in freezer.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Food Protection - GRP
Food on floor in walk in freezer.
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Follow-up | 08/04/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato salad on buffet and milk batter at prep area are at an internal temperature of 53°F and 64 degrees F, respectively, and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The soups and sauces is/are stored in contact with or under the raw beef product. Raw beef product above crawfish. Fly observed contacting interior of batter container.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connection in the exterior premises and the potable water system.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees. Sensor not operating properly.
- Evidence of Insect Contamination - 3 penalty points
Flies and live roaches were observed in or around the kitchen and dishwash area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The medicine are present in the dishwash machine area and are not needed for food service operations. The insecticide are present in the dishwash machine area and dry storage and are not needed for food service operations. Working containers of purple chemical are not properly labeled.
- 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. Manager on duty states certificate is expired.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dumpster.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 4 drawer prep cooler in the food preparation area did not have a readily available and visible thermometer. The food service worker 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 (corrected on site) - 3 penalty points
Single service, single use and clean sanitized spoons and portion cups stored in the kitchen are exposed to splash, dust, or other contamination. Chill stick is directly on floor in freezer. The can opener located in the kitchen has/have adhering foreign material and is rusty. Using wet towel underneath cut board. The in-use utensils(ice scoops) used for preparation or serving in the ice maker area are not stored in a manner to prevent contamination of the product.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored water are not marked with the common name of the food it contains.
- Food Protection - GRP
Food on floor in walk in freezer.
- 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.
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Regular | 07/29/2014 | 66 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beef product on top of the counter is at a temperature of 54°F after being cooled overnight.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ready to eat rice and chicken dish the on the counter top are at an internal temperature of 47°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods and milk are unsound and should not be sold, served or consumed.
- 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.
- 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, prep cooler and ice machine located in the kitchen have adhering foreign material. The pan located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Follow-up | 03/14/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sour cream, selection of cheeses, roast beef, chicken salad, pico de gallo and rice are at an internal temperature of 55-57°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The gallons of milk and canned goods are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The precooked chicken and crawfish products in the kitchen have been frozen are not marked that the food shall be consumed within 24 hours of thawing r with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The lunch meats and beef products in the kitchen 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.
- 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. Beverages are dumped in the food prep sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. Hot water is 94°F.
- 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 kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified food manager is not on duty. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep sink, refrigerator, ice bin, ice machine, can opener, plate and cutting boards located in the kitchen have adhering foreign material. The pan located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
There is no splash guard between the hand sink and the clean dishes stored at the dish machine.
- 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. Hand sinks are dirty.
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- 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. Quat test stripes are not available.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reach in freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/11/2014 | 65 |
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