- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the drink station is used for purposes other than handwashing. Observed dumping in handsink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of green chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles and ice chutes located in the food establishment has/have adhering foreign material. Single service, single use and clean sanitized cutting board stored in the kitchen are exposed to splash, dust, or other contamination. Observed cutting boards stored on the floor.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxed goods are not stored in food storage areas. Observed boxed goods stored on the floor in the walkin freezer.
- 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. Observed wiping cloths not stored in the sanitizer bucket.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the kitchen is not being removed. Please remove boxes/trash from kitchen.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
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Regular | 02/04/2016 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes (51.0 F), watermelon ( 49.5 F) and Mozzarella cheese (49.3 F) is at an internal temperature of 49 F to 51 F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of yellow chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils (tongs and mixing spoons) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
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Regular | 10/13/2015 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The delicatessen product are stored in contact with or under the raw chicken
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticide are present in the kitchen and are not needed for food service operations.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The foods stored on floor are not stored in food storage areas.
- 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. Can Rack dirty.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 06/11/2015 | 93 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice scoop are not stored in a manner to prevent contamination of the product.
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Regular | 06/11/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The caprese salad and fruit salad are at an internal temperature of 45 to 49 degrees F and are 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 chicken.
- 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. There is evidence that food worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Blocked by items..
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the grill area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The foods stored on floor of walkin freezer are not stored in food storage areas.
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Regular | 02/12/2015 | 78 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat food is/are stored in contact with or under the raw chicken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic lids and cutting board located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food on floor is not stored in food storage areas.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 10/07/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bleu cheese and cut tomato is at an internal temperature of 48°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 food is/are stored in contact with or under the raw chicken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and knife holder located in the kitchen have adhering foreign material. The cutting board located in the prep table is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 06/09/2014 | 88 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar has/have adhering mold.
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Regular | 06/09/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The galic in oil for the bread is at 75°F.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of surface cleaner are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the grill area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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 chlorine test paper.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 02/11/2014 | 89 |
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