- Cold Holding Temperature - 5 penalty points
Sauces on the prep table are held at 47°F. Oysters in the walk in cooler are held at 40°F.
- Sound Condition - 4 penalty points
Red peppers have mold on them.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Washed and cut cabbage heads are in contact with unwashed cabbage.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook put on gloves without washing his hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the walkin refrigerator has/have adhering foreign material. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Knives between prep tables and cooler. The ice machine located in the food service/dispensing area has/have adhering foreign material.
- Food Protection - GRP
Seafood at prep table is stored in undrained ice.
- 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.
- 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 | 01/05/2016 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked shrimp, sour cream, butter, boiled potatoes is at an internal temperature of 44 to 45 degrees 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 vegetables is/are stored in contact with the shelving.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. Device is not working.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the walkin refrigerator has/have adhering foreign material. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Knives between prep tables and cooler. The ice machine located in the food service/dispensing area has/have adhering foreign material.
- 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. Photocopies observed, and one expired certificate. The facility's annual health permit is expired.
- Food Protection - GRP
Raw beef in freezer above precooked and bread.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged.
- 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 Quaternary ammonia test strips.
- 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 | 09/10/2015 | 75 |
- 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.
- 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. Spray bottle of chemical by tomato juice.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar has/have adhering foreign material. The soda gun holder and interior refrigerator with limes located in the bar has/have adhering foreign material and condensation.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
The facility's annual health permit is expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged.
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Regular | 09/10/2015 | 88 |
- Cold Holding Temperature - 5 penalty points
The fries, eggs, cheese, rice, beans, and tartar sauce is in/on the walkin refrigerator at an internal temperature of 49 to 50 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the iced bin at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The pasta, salsa and ranch is at an internal temperature of 49 to 60 degrees 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 pickles and kegs is/are stored in contact with or under the raw chicken and raw, shell eggs.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold rice, beans, meat and cheese at 41°F (raw seafood at 34°F).
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar area has/have adhering foreign material. The rusted shelves located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Using portion cups to scoop and take up food. Glass bowl used to take up boiled potatoes.
- 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. Your employee(s) have not attended required food handler training. Approx. 3 employees need FW food handler certification.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bags of crawfish on floor in walk in cooler is/are not stored 6 inches above the floor in food storage areas. TFER 229.164(i)(1) - Page 38. The crab cakes in freezer is/are not covered during storage.
- 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. Fan guards very dusty in walk in cooler. 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. Need better seal on walk in cooler door to ensure that it is closing properly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and walk in cooler are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the 3-compartment sink area are not clean . Vent attachments dusty. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the 3-compartment sink area and grill area are not fitted with coving or closed and sealed. TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged. Need to seal cracks and pits in prep areas and walk in cooler.
- 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.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Sharp microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/11/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice and blanched/boiled potatoes are in/on the walkin refrigerator at a temperature of 44 to 47 degrees F after cooling since yesterday.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The stuffed crab and shredded cheese are in/on the cookline drawers at an internal temperature of 46 and 49 degrees F and is not being maintained at 41 °F or below. The tomatoes is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below. The precooked shrimp and cooked crab is in/on the reachin drawer units at an internal temperature of 50 to 53 degrees 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 onions is/are stored in contact with or under the eggs, raw in-shells.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound 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 - 3 penalty points
The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product. (ice scoop) The microwave oven located in the food preparation area has/have adhering food or food particles. The Sharp microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Reusing portion cup to scoop dressing and cole slaw. The cutting board located in the food preparation area 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. Or. S.10/14, OS 4/14, and KM 12/14 Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Online certificates for MM, MD, and KB.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Glass bowl used to take up potatoes.
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. Door not self closing properly to walk in. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the storage shelving area are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean . Debris underneath shelving in dry storage.
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Regular | 01/09/2015 | 77 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- 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. No FW food manager available during the inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, gaskets and ice maker located in the kitchen has/have adhering foreign material. The damaged gaskets on reach in and cutting board on the large food prep cooler located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Board is badly scored and deep cuts observed. Shelving in walk in cooler rusty and paint is chipped. Glass type bowl used as scoop.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Several on line certificates need conversion to Fort Worth food handler cards and person in charge does not have either certifications.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored food are not marked with the common name of the food it contains.
- Food Protection - GRP
Raw fish in freezer above precooked items.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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 | 09/09/2014 | 87 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area. Drain hose is missing at one soda gun and the other is not self draining.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product. The ice machine located in the bar has/have adhering foreign material. Trim is damaged around ice maker door opening.
- Food Protection - GRP
Need 2 piece sliding lid for ice bin/jockey box.
- 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. Keg case needs to be cleaned.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the 4-compartment sink area are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces in restrooms.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 09/09/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the cold drawer and walk in cooler at an internal temperature of 36 to 41 degrees F and is not maintained at 34 °F or below. The rice and cheese are at an internal temperature of 44 degrees 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 food service worker is/are handling cabbage and lettuce with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Employees are preparing salad with clean, sanitized container on top of waste receptacles.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold rice and cheese at 41°F (raw seafood at 34°F). Walk in cooler and product inside walk in cooler were reading at 44°F at start of inspection.
- Evidence of Rodents/Other Animals - 3 penalty points
Droppings were observed in or around the water heater.
- 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. Next shift manager's certificate is expired 12/13.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Using portion cups to take up food and reusing spice container for pepper.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Chicken above other meat in freezer.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Dark in ware wash /mopsink area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 05/07/2014 | 75 |
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