- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked/prepped food and cut vegetables is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked chicken, marinated raw chicken, and rice side dish 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 (corrected on site) - 3 penalty points
Working containers of green chemical are not properly labeled. Bug spray present in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The bar gun located in the drink station has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The onions and rice bags are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ice machine area are damaged. Observed missing ceiling and cut ceiling tiles above the ice machine.
- 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.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 12/11/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice pudding is in/on the reachin refrigerator at a temperature of 50 to 54 degrees F after cooling for overnight(prepared on 8-19-15).
- Cold Holding Temperature (corrected on site) - 5 penalty points
The yogurt sauce and tomato salad at the buffet and yogurt sauce in the reach in is at an internal temperature of 48-49°F, 49°F and 47°F, respectively, 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 4-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized plates stored in the buffet line are exposed to splash, dust, or other contamination. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves located in the food preparation area has/have adhering food or food particles. Using towel to drain fried foods.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed spices at the entry in the dining room must be protected from contamination.
- 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.(freezer) Wooden shelf at back prep area.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side doors to dumpsters open.
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. (Venthood)
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Screen door is damaged at the top and there is a gap at the bottom.
- 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.
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Regular | 08/20/2015 | 80 |
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the prep area where employees grind meat.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The milk crates 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.
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Regular | 04/15/2015 | 94 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling vegetables with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing prior to donning gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Can openener inside mopsink.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the prep area where employees grind meat.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop located in the ice machine has/have adhering foreign material. Single service, single use and clean sanitized plates and bowls stored in the buffet line are exposed to splash, dust, or other contamination. Clean utensils stored on linen in utensil drawer. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the bar. Yogurt beverage stored in milk containers.
- Non-food Contact Surfaces - GRP
Electrical cord to grinder is badly damaged.
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Regular | 12/08/2014 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the buffet line at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker is/are handling flat bread with their bare hands.
- 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. No cover on beverage and stored improperly.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The brush for butter 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 bar. Reusing milk containers for mango drink. Using linens to store cleaned glasses.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Need to convert vendor training cards.
- 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. Handle to drawer at prep table has build up.
- 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. Wet towel stored on cart and no bleach water/sanitizer available and using glass cleaner only.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the heater closet are not clean .
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Regular | 08/20/2014 | 81 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue 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 cutting board, gasket on sauce reach in and soda gun/holster located in the food establishment has/have adhering foreign material. The cutting board and lid to pot 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 bar are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized glasses/mugs stored in the bar are exposed to splash, dust, or other contamination. Cleaned equipment stored on absorbent linens.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dry foods are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 04/02/2014 | 87 |
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