- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. A spoon is being stored in the back handwashing sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate 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 kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The lettuce and sauces is/are not stored in food storage areas. Lettuce and sauces are stored directly on the ground.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen is not maintained in good repair. The 2 compartment sink is leaking.
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Regular | 11/12/2015 | 90 |
- Cold Holding Temperature - 5 penalty points
The meat sauce (50.3 F), Pasta ( 49.3F) and mozarella cheese (46.1 F) is at an internal temperature of 46 F to 50 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 bakery items along with raw fish and red meat is/are stored together, on the same shelf. The brown gravy is/are stored in contact with or under the raw chicken. Red meat was stored above the brown gavy as well.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Employee was observed not washing his hands for the required 20 sec duration.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the food establishment did not have a readily available and visible thermometer. Specifically in the coke refrigerator and salad prep refrigerator.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The dish washing employee located in the dish wash machine area was handling touching both clean and dirty dishes simultaneously.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ice cream is/are not stored in food storage areas. Specifically the freezer which has build up ice and other foreign material that can contaminate the ice cream stored in the equipment. TFER 229.164(i)(2) - Page 38. The meat sauce is/are not stored in food storage areas. Containers of meat sauce were stored directly on the floor of the walkin.
- 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. There are several areas of the food establishment that need to be cleaned. 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. Dirty boxes stored on top of clean dishes; dirty boxes on top of clean dishes can potentially contaminate clean dishware.
- 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. TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location.
- 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. Forks stored facing up insead of the food contact face facing down.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the cooks/stove area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The light bulbs located in the vent-a-hood.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Open air vent above cook station.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. TFER 229.166(i)(5) - Page 94. The faulty sink in the bar is not maintained in good repair. Handwashing sink with no hot or cold water.
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Regular | 07/08/2015 | 81 |
- Handwash Facilities with Soap & Towels - 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The expresso machine located in the bar has/have adhering foreign material.
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Regular | 07/08/2015 | 94 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the salad prep area is not providing sufficient water for handwashing.
- 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 door gaskets located in the reachin refrigerator and ice machine has adhering foreign material. The door gaskets located in the reachin refrigerator are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Vent hood area.
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Regular | 03/12/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic and oil mixture and grated cheese is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables are stored in contact with or under the eggs, raw in-shells.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- 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 (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the far reachin prep cooler that is located in the grill area is broken.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Vent hood area.
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Regular | 11/12/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is on the reachin prep cooler at an internal temperature of 40°F and is not maintained at 34 °F or below.
- 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 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The one reaching cooler is not holding cold cooked pasta at 41°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice cream freezer located in the kitchen has/have adhering foreign material. The plastic containers holding pasta do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin refrigerator and vent hood.
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Regular | 07/11/2014 | 79 |
- 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 Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
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Regular | 07/11/2014 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the all reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container 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 dishwash machine area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 03/07/2014 | 86 |
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