- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the prep cooler at an internal temperature of 39°F and is not being maintained at 34°F or below.
- Sound Condition (corrected on site) - 4 penalty points
The eggs are unsound and should not be sold, served or consumed.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 kitchen. 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 dish machine 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, refrigerators, storage bins, ice bin and cutting boards located in the kitchen have adhering foreign material. The lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The freezer 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.
- 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. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Follow-up | 12/22/2015 | 68 |
- 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.
- 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.
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Follow-up | 12/22/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp is in the prep cooler at an internal temperature of 43°F and is not being maintained at 34°F or below. The mozzarella cheese is in/on the prep cooler at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The marinara is in the warmer at a temperature of 120°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The moldy bell peppers are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The rice is stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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. The handwashing sink in the kitchen is used for purposes other than 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.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers and 3 compartment sink located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
Canned goods are dusty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/17/2015 | 66 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The spaghetti is in the prep cooler at an internal temperature of 60°F and is not being maintained at 41 °F or below. The fish/seafoods are in the prep cooler at an internal temperature of 38°F and are 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.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink and the 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, storage bins, ice machine and ice bin located in the kitchen have adhering foreign material. The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Canned goods are dusty.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets of the hand sink and the 3-compartment sink are not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reach in freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/18/2015 | 82 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The glass rack, soda gun and holster located in the bar have adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink of the hand sink in the men's restroom is not maintained in good repair.
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Regular | 07/20/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork, cheeses, tomatoes and ready to eat garlic are at room temperature with an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The marinara sauce is at an internal temperature of 60°F.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine, ice bin and storage containers located in the kitchen have adhering foreign material. The 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 employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Regular | 04/15/2015 | 78 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Food manager cards are not transferred to FW food manager cards.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the cook line in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The lids located in the kitchen 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Regular | 12/09/2014 | 81 |
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Part of the wastewater from the hand sinks is draining unto the floor.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board and lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The small freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/13/2014 | 90 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 4 compartment sink and hand sink pipe.
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Regular | 06/28/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood are on the prep tables at an internal temperature of 38-43°F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave,soda fountain, plastic food containers and lids located in the kitchen have adhering foreign material.
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Regular | 04/09/2014 | 92 |
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