- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The medicine is present in the kitchen and is not needed for food service operations.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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. Bleach used as the sanitizer in the dish machine is at 0ppm.
- 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 microwave oven, soda gun, and soda holster located in the kitchen has/have adhering foreign material.
- 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(p)(2)(A) - Page 106. Floors in the storage room are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and walkin refrigerator and storage areas are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. -rusted TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the storage room are not fitted with coving or closed and sealed. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
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Regular | 11/17/2015 | 81 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. -tubing for soda gun is in contact with ice for customer consumption The box of wine is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous tuckey (deli meat) and salsa prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves in the reachin freezer, ice machine panel, microwave, and meat slicer located in the kitchen has/have adhering foreign material. The white cloth holding the metal sandwich presses and bowls by the fryer 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Posted old permit. Your employee(s) have not attended required food handler training. -cannot locate
- 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 refrigerator shelving
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and walkin refrigerator and storage areas are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. -rusted TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the storage room are not fitted with coving or closed and sealed. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
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Regular | 01/30/2015 | 74 |
- Sound Condition - 4 penalty points
The sliced American Cheese is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous shredded and sliced cheese prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The salsa 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen or bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves, ice machine panel, ice bin, and surfaces of the equipment in the cooking line located in the kitchen has/have adhering foreign material. The white cloth holding the metal sandwich presses by the fryer 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.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room and bar area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged. Missing pieces from HVAC vents TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and storage areas are damaged. 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.
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Regular | 06/26/2014 | 77 |
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