- 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. Sanitizer/wiping cloth bucket tested at 0 ppm.
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Regular | 12/30/2015 | 100 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The raw chicken and raw hamburger under the grill area is at an internal temperature of 43 to 45 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. The cook did not wash his hands between glove changes.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the food preparation area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached.
- 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 | 12/04/2015 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sauces and other ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The pre made pastas, sauces, dips. that is/are located in the walkin 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. Cook did not wash his hands for the 20 second time duration.
- 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. There were dishes in the handwashing sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment. The food establishment was not using sanitizer to sanitize the food prep areas.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea and coffee spigots located in the service station has/have adhering foreign material.
- 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. These areas include: shelving, railing and tops of equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the dishwash machine area are not installed or attached. There is a piece of roof tile missing in the dishroom area.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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 | 08/11/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is at an internal temperature of 79 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The mushrooms is/are stored in contact with or under the raw bacon. Observed that the mushrooms were stored under raw bacon. The beef is stored under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. This appears to be a food prep sink that has now been designated as a hand wash sink, which should be converted back to a food prep sink and the hand wash sink on the opposite wall should be used for hand washing.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The reach-in refrigerator is not holding cold Mayonnaise and dairy products at 41°F.by p
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the fryer area is inaccessible to food service employees. Observed the hand wash sink is blocked by oil boxes.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dish ware located in the kitchen has/have adhering dust. Observed that the dishes located in the corner of the kitchen by the oven had dust. The ice machine located in the waiters' station has/have adhering foreign material.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored grilled chicken are not marked with the common name of the food it contains.
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Shared | 04/03/2015 | 75 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored lemons and oranges are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ice is/are not stored in food storage areas. Observed that ice was not covered by lid.
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Shared | 04/03/2015 | 94 |
- 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.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees. Blocked by cart and trash can.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin refrigerators have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached.
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Regular | 12/10/2014 | 90 |
- 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.
- 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.
- Plumbing- GRP
Drain line at bar gun disconnected
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Regular | 12/10/2014 | 97 |
- Cold Holding Temperature - 5 penalty points
The heavy cream is in the reachin prep refrigerator at an internal temperature of 45°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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin prep cooler is not holding cold heavy cream at 41°F (raw seafood at 34°F).
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
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Regular | 08/19/2014 | 88 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers 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 kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and deli slicer cart located in the kitchen have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/02/2014 | 87 |
- 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.
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 04/02/2014 | 90 |
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