- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic oil mixture, cooked noodles, cooked tortellini, and raw chicken are at an internal temperature of 45-55°F and are not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
Some refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hand sink located in the customer service area has/have adhering food or food particles. The plastic storage containers 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.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, salt and flour are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The sugar, salt and flour is/are not covered during storage.
- 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. Bottoms shelves of freezers are not clean.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
The bleach in the wiping cloth sanitizer bucket is greater than 200ppm.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the customer service area is not maintained in good repair. Hand sink in customer service area is draining slowly.
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Regular | 12/16/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
The pastas, meat toppings for the pizza, meat, container of cream, and cheese are at an internal temperature of 58-62°F and is not being maintained at 41 °F or below.
- 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 - 3 penalty points
The shelves, counters, door handles to the refrigerators, bulk food storage containers and their lids, and inside and top of the reachin coolers located in the kitchen has/have adhering foreign material.
- 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.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, salt, and flour are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The flour, sugar, and salt is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the pizza oven are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the bar is not maintained in good repair.
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Regular | 08/24/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the prep cooler at an internal temperature of 38°F and is not being maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The fish/seafoods are stored in contact with or under the raw eggs. The fish/seafoods are stored in contact with or under the raw chicken.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezers and soda nozzles located in the kitchen have adhering foreign material.
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Regular | 04/17/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrmp is in/on the walkin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below. The heavy whipping cream is in/on the food prep cooler at an internal temperature of 53°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 ready to eat foods (chopped vegetables and deli meats) is/are stored in contact with or under the raw shrimp and raw scallops.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tiramisu and cheesecake 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
The bleach/soap mixture and bleach sanitizer are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach sanitizer >200ppm
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer, shelves in the food prep coolers and reachin freezers located in the kitchen has/have adhering food or food particles. The paper towels 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. -paper towel used to wrap breaded chicken The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. the spatula at the pizza station and spoon in the diced tomato mixture
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your employee(s) have not attended required food handler training. -cannot locate for two employees
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored bakery products are not marked with the common name of the food it contains. -sugars and flours
- 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 soda dispensing machine
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Lid is not closed
- Floors, Walls and Ceilings - GRP
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 kitchen are damaged. -frp is coming off from the walls
- 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 | 12/19/2014 | 75 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Hot water at the bar is at 105°F
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach/soap mixture and bleach sanitizer are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach sanitizer >200ppm
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your employee(s) have not attended required food handler training. -cannot locate for two employees
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Lid is not closed
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Regular | 12/19/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The pastas, chicken, meat toppings for the pizza, and container of cream is at an internal temperature of 58-62°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the calamari at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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
A certified food manager is not on duty. Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Mops sink is full of stuff.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, the inside of the freezer, the bulk storage containers storing flour and salt, the meat slicer, and the vegetable cooler located in the kitchen has/have adhering food or food particles. The lids to the bulk storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized ice scoop stored in the waiters' station are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. All the employees have an expired Food Handler cards.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored bakery products are not marked with the common name of the food it contains.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 08/08/2014 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham, beef product, meat sauce and cheese are in the refrigerator at an internal temperature of 45-55°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The frozen chicken has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The lunch meat and meat loaf located in the kitchen have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified food manager is not on duty.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees' Food Handler Cards are expired.
- Food Protection - GRP
There is no splash guard between the prep sink and the 3 compartment sink.
- 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. Doors and door handles are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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. Light is showing underneath the back door.
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Regular | 04/15/2014 | 81 |
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