- Cold Holding Temperature - 5 penalty points
The pies on serving line are at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 39 degrees F and is not maintained at 34 °F or below. The prepared fish filets(for baking) are in the walk in that is above 34°F. The meat batter and chopped steak is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after handling chemicals and prior to donning new gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the drive through is used for purposes other than handwashing. Utensils stored in handsink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 150 to 154 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun at service line, drive through ice bin, rolling rack in walk in, grate areas of microwave inserts, and gaskets on reach ins located in the food establishment has/have adhering foreign material. The mixer with chipped paint and lexans located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the drive through are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pies is/are not stored properly in food storage areas. Pies are scraping across top portion of reach in.
- 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. Syrup lines have black build up at front dispensing station.
- 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)(14)(B) - Page 98. Outside receptacles are not covered. Side doors to dumpster open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged around the door frames.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at butcher area.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the drive through and women's employee restroom is not maintained in good repair. Hose attached at dishmachine may need backflow protection.
- 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 | 11/04/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The batter, chopped steak, breaded chicken fried steak(49°F) and chicken breasts(45°F) are at an internal temperature of 45 to 54 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the upright refrigerator at an internal temperature of 40 degrees F and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the employees' restroom is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 150 to 154 degrees F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The hand sink drain in the food preparation area is obstructed and dirty water is backed up into the floor sink. No toilet paper in staff restrooms.
- 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 storage shelving area. Reusing plastic spoons to take up pecan butter. The soft drink dispenser(undersides moldy) located in the drive through has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your current annual health permit is not displayed. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
Customer poured her own tea from the containers set out in the dining area.
- 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. Insulation material on condensation lines are moldy. 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. Thermal strips in butcher walk in damaged. Walk in cooler window type door opens when main walk in door is opened.
- 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. Solution weak.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Containers are not inverted.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dining room do not fit properly. Daylight shows underneath side exit door-need to weatherstrip.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the drive through and men's employee restroom is not maintained in good repair.
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Regular | 07/24/2015 | 76 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice dispensing machine panel and dry food storage lids located in the food establishment has/have adhering mold and spices, respectively. The food container lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Boxes of cabbage and potatoes were stored on floor in the prep area.
- 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. *HVAC vents are dusty
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. Lid to dumpster is broken.
- Cleaning Equipment - GRP
Box and sanitizer bucket stored in the mop sink.
- Plumbing- GRP
Walk in Fridge in Kitchen had melting condensation coming from cooling coils and discharge pipe (salad).
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Shared | 03/20/2015 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The mac and cheese, cooked rices, and roast beef broth is in/on the reachin refrigerator by warewashing and walkin refrigerator at a temperature of 46°F - 50°F after cooling since 3/16 at night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The creole sauce, garlic butter, shredded cheeses, broths, and steaks (tenderized) and salmon is in/on the reachin refrigerator by warewashing and in cooking line at an internal temperature of 46°F - 55°F and is not being maintained at 41 °F or below (34°F or below for seafood).
- Hot Holding Temperature (corrected on site) - 5 penalty points
The gravy sauces, chicken tortilla soup, cooked lima beans, and mashed potatoes is in the large steam table in the kitchen at a temperature of 95°F - 110°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The server did not follow procedures for proper handwashing. *Server at serving line did not wash hands after wiping nose with gloved hands.
- 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 warewash area. No hand drying provisions were available at the handwash facilities in the restroom (male).
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is at 150°F.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice dispensing machine panel and ice dispenser in dining room located in the food establishment has/have adhering mold. The food container lids located in the kitchen 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) have not attended required food handler training.
- 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. *HVAC vents are dusty *drink dispensing machine has adhering syrup
- 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 too weak and too strong
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Regular | 03/17/2015 | 66 |
- Sound Condition (corrected on site) - 4 penalty points
The canned good is unsound and should not be sold, served or consumed.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificates are not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light in the vent a hood is not shielded.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/11/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dishwash machine area handsink (on the side with dirty dishes.)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest type refrigerator in the fry station and Alto Sham did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gasket on pastry reach in cooler located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Some lexans and lids damaged. The can opener and holder located in the food prep sink area has/have adhering food or food particles and shavings. Build up on interior ice maker and vegetable slicer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Of 39 employees, 20 current FW food handler cards observed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . Black residue on wall tiles near floor and and floor sink.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at the vent hood. One bulb is spent.
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Follow-up | 07/16/2014 | 80 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked macaroni and mashed potatoes(7-13-14) are in/on the walkin refrigerator at a temperature of 48 and 59 after cooling for overnight.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chopped steak and chicken at the fry station are at an internal temperature of 44 to 45 degrees F and is not being maintained at 41 °F or below. Diced tomatoes at wait station are at 61°F with small amount of ice. Pies at service line at 54°F. The fish/seafood is in/on the Hoshizaki refrigerator at an internal temperature of 42 degrees F and is not maintained at 34 °F or below. Product in walk in at 36°F needs to be properly iced.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The open pecans is/are stored in contact with the packaged marshmallows. Eggwash brush inside product, and stored above milk. Raw bacon on cart was above cakes.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 155 to 159 degrees F. Observed at 154-157°F. Gauges are inoperable and difficult to read.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Another manager needs to register online training.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dishwash machine area handsink (on the side with dirty dishes.)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Hobart reach in near fry station in the food preparation area did not have an accurate thermometer. The chest type refrigerator in the fry station did not have a readily available and visible thermometer. Four door Hoshizaki cooler missing a thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gasket on pastry reach in cooler located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Some lexans and lids damaged. The can opener and holder located in the food prep sink area has/have adhering food or food particles and shavings. Build up on interior ice maker and vegetable slicer. 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 paper cup to take up salt at dry storage. The in-use utensils used for preparation or serving in the drive through are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Of 39 employees, 20 current FW food handler cards observed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . Black residue on wall tiles near floor and and floor sink.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at the vent hood. One bulb is spent.
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Regular | 07/14/2014 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef and cooked food in the reachin refrigerator by the fryer is at 51-55°F. The fish in the prep cooler is at 45°F. The tartar sauce by the drive thru window is at 52°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the warewash area has/have adhering slime.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the warewash area are damaged.
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Regular | 03/14/2014 | 92 |
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