- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili and hot dogs is in/on the warmer and the grill at a temperature of 128°F and 113°F - 118°F, respectively and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink and front area is used for purposes other than handwashing. *knife and food container @ hw by 3-compt. sink *lime and sponges inside hw sink at the front The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. *bottled drink under food prep table
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser 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.
- 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 cutting board 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 annual health permit is not displayed. *cannot find health permit Your employee(s) have not attended required food handler training.
- 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. *air vents, light shields are dusty *silver panel of the soda dispensing machine
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *bag of buns on the ground by the dumpster
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink area are not fitted with coving or closed and sealed.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. *employee food in the reachin refrigerator
- 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
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Regular | 11/30/2015 | 76 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled. Containers of CHEMICALS stored on edge of shelving are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
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 - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. *scoop stored with ice The cutting board and gaskets to the 2-door reachin freezer 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 Food Handler Cards are expired. Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Box tomatoes and bag of red onions stored on the ground during food prep.
- 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
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Regular | 04/28/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the soft serve machine area is used for purposes other than handwashing.
- 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.
- 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.
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Regular | 07/29/2014 | 96 |
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