- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo and cheese is at an internal temperature of 47°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food contact surfaces located in the kitchen has/have adhering foreign material. Door gaskets Cutting board The cutting board, shelving and plastic containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
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Regular | 10/16/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The watermelon is at an internal temperature of 51 degrees F and is not being maintained at 41 °F or below. The garlic is in/on the prep table at an internal temperature of 81 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the ice machine area is used for purposes other than handwashing. They are dumping ice inside the hand sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles located in the customer service area has/have adhering foreign material. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. They stored the dirty in used utensils next to the clean utensils.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Follow-up | 06/22/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tuna, chicken, watermelon and pasta salad, ham, cheese, butter is in/on the reachin refrigerator at an internal temperature of 60 to 67 degrees F and is not being maintained at 41 °F or below. The tomatoes, taco meat, raw gound beef, and pulled eggs is at an internal temperature of 45 to 50egrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked potatoes is/are being prepared on or with the grill that was contaminated by the raw beef product. Observed cook handling raw beef and then cooked potatoes without washing hands in between.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing. Obserbed employee washing hands in the 3-compartment sink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Observed open coofee cup in the food prepartion area. Observed employees cell phones stored next to food and clean utensils in the kitchen area. The handwashing sink in the kitchen is used for purposes other than handwashing. Observed the cook draining sliced potatoes inside the hand sink.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The bakery products (packaged pieces of cake on the counter) is/are not from an approved government inspected food preparation/processing facility.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled at the dishwasher area. Containers of medicine (supplements/vitamines) 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
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards, dirty knife store under tray in the service line, soda nozzles, shelves in reachin refrigerator and can opener located in the food establishment has/have adhering foreign material.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored salad dressings are not marked with the common name of the food it contains.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. They are using the cartboards as shelves. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. The outside of the equipments, refrigerators and freezers gaskets, hand sinks, and prep area shelving are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. There is a hole around the fan's electrical pipe above the dishwasher machine.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. There is a damage shield in the vent hood.
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Regular | 06/17/2015 | 67 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken salad is in the refrigerator at an internal temperature of 51°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 cook is handling pita bread with his bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lunch meats are stored in contact with or under the raw bacon.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The display refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, freezer, cappuccino machine, shelf, storage containers and can opener 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.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Gasket is broken. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
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Regular | 02/13/2015 | 78 |
- Sound Condition (corrected on site) - 4 penalty points
The carrots is/are unwholesome and should not be sold, served or consumed.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The reachin refrigerator is not holding cold Potentially hazardous foof at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles.
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Regular | 10/20/2014 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut melons is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- 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 (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. Knives stored under paper lunch bags
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Regular | 06/18/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The quinoa salad and salsa is at an internal temperature of 80°F and 52°F, respectively 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 fajita chicken and corned beef (previously frozen dated 2/4) that is/are located in the reachin freezer and 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
Employee washed hands at 3-compartment sink and not at the designated hand washing sink. Employee did not wash hands before putting gloves on.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Lysol stored by single service items The Lysol disinfecant are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin refrigerator and ice machine panel by the grill is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugars and flours are not marked with the common name of the food it contains.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Cabinets under tea drink station (dining area)
- 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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Shared | 02/11/2014 | 81 |
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