- Cold Holding Temperature - 5 penalty points
The bruschetta is on the counter at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The tomatoes and cheese are at an internal temperature of 45 and 49 respectively and is not being maintained at 41 °F or below. The shrimp and salmon is in the reachin cooler at an internal temperature of 44 and 43 respectively and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The manager did not follow procedures for proper 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 pizza making area. No hand drying provisions were available at the handwash facilities in the pizza making area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Sanitizing solution for wash cloths was above 200ppm.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The pizza topping refrigerator and small reachin cooler in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the potato cutting area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine and microwaves located in the kitchen has adhering foreign material.
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Regular | 10/16/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The scallops, salmon, creamy salad dressing, light salad dressing, sliced strawberries, and tomato salsa is at an internal temperature of 38 - 68°F and is not being maintained at 41 °F or below. Tomato Salsa 68°F Light salad dressing 54°F Creamy salad dressing 50°F Sliced Strawberries 48°F Salmon and scallops 38°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The potatoes are stored in contact with chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The pasta, chicken and vegetables 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.
- 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 kitchen is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, and slicer located in the kitchen have adhering food or food particles. Single service, single use and clean sanitized scoop stored in the kitchen counter are exposed to splash, dust, or other contamination. Ice scoop stored on counter The ice machine, and can opener located in the kitchen has/have adhering foreign material.
- 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 | 06/23/2015 | 78 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper hand washing after handling before handling food and before handling clean dishes.
- 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 bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice bin and cooler located in the bar have adhering foreign material.
- Food Protection - GRP
There is no splash guard between the hand sink and the clean glassware.
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Regular | 05/23/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, cut tomatoes and cooked tomatoes are held at 47°F. The shrimp is held at 42°F. Ice in bags has melted.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw ground turkey is stored over prepared ready to eat foods.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is a spoon in the hand sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- 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. Two more Manager Certification are needed. 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 coffee maker located in the food preparation area has/have adhering food or food particles. The ice machine located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
Ice scoop handle is in contact with ice used as food.
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Regular | 02/11/2015 | 78 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The minestrone soup is in/on the food prep table at a temperature of 76°F after cooling for 05 hours. The short rib sauce is in/on the walkin refrigerator at a temperature of 96°F after cooling for 06 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish (catfish and salmon), grilled chicken, and cooked shrimp is at an internal temperature of (39°F-44°F), 64°F, and 60°F, respectively and is not being maintained at 41 °F or below (34°F or below for raw seafood).
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. -hands were not washed when changing tasks from dirty dishes to clean
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The reachin freezer and food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. A few food handler trainings are missing. Your annual health permit is not displayed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached. Missing one tile.
- 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. - not avaliable for quaternary ammonia
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Regular | 10/16/2014 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice tomatoes, ham, and cream is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The dice tomatoes is in/on the counter at an internal temperature of 60 degrees F and is not being maintained at 41 °F or below.
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an excessive concentration of >200 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The lights in the warewashing area are not shiled.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area and hand sink is not maintained in good repair.
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Regular | 06/18/2014 | 83 |
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