- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the bar are damaged.
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Regular | 02/04/2016 | 97 |
- Cold Holding Temperature - 5 penalty points
The tomato is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not cooled to 41/45 degrees F or below.
- Sound Condition (corrected on site) - 4 penalty points
The cheese and onions are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The employee is/are handling sausage with their bare hands.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the kitchen has/have adhering foreign material. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of soda machine are not free of dust, dirt, food residue, and other debris.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 02/02/2016 | 78 |
- Cold Holding Temperature - 5 penalty points
The raw seafood is in/on the reachin refrigerator and walkin refrigerator at an internal temperature of 38°F - 41°F and is not maintained at 34 °F or below. *cooking line and the meat walkin refrigerator The sliced and diced tomatoes, whipped margarine, and shredded cheeses is at an internal temperature of 46°F - 54°F and is not being maintained at 41 °F or below. The potentially hazardous foods is at an internal temperature of 44°F - 46°F and is not being maintained at 41 °F or below. *in walkin refrigerators (main and meat cooler)
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. *Dishwasher did not wash hands when handling dirty dishes and before handling clean dishes
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing. *towels and sanitizer spray bottle along sink The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. *food service worker placed opened can under food prep table
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
2 compartment prep sink is not properly discharging the waste water into the drain.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves located in the reachin refrigerators and freezers has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee(s) have not attended required food handler training. *some employees do not have training
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice cream is/are not covered during storage.
- 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. *quaternary ammonia sanitizer <200ppm at server station
- Garbage and Refuse Disposal - GRP
Built up grease and grime around dumpster surfacing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the back storage area are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. *hot water handle missing
- 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. *test strips for quaternary ammonia
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Regular | 10/13/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses, cooked corn, and sliced tomatoes is at an internal temperature of 48-50°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 dishwash machine area is used for purposes other than handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
2 compartment prep sink is not properly discharging the waste water into the drain.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop and holder located in the ice machine has/have adhering foreign material. Ice bin for the soft drinks have mold residue on the ceiling.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Regular | 06/02/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing. Sanitizer bottle stored on the hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not providing sufficient hot water for handwashing. Hot water at 85°F.
- 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 sink by ice machine is 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 temperature of the water used to sanitize is not readily available for use.
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Regular | 02/04/2015 | 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. Chemicals stored in sink.
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Regular | 02/04/2015 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and butter is at an internal temperature of 44°F and 46°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 raw seafood under the pork product in the reachin refrigerator by the grill.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the server station has/have adhering mold.
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Regular | 10/16/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is on the reachin refrigerator located by the grill at an internal temperature of 38°F and is not maintained at 34 °F or below. The cheddar cheese, sliced tomatoes, corn in the to-go cups is on the prep table at an internal temperature of 48-55°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not providing sufficient hot water for handwashing. Hot water was reading 75°F. The handwashing sink by the server's entrance is not in proper working order to permit adequate handwashing. Hand sink is clogged.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen have adhering mold. The handle of the measuring cup was stored in contact with the salad.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen pork ribs is/are being thawed improperly.
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Regular | 06/12/2014 | 86 |
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