- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the upright refrigerator at an internal temperature of 39°F and is not maintained at 34 °F or below. The tartar sauce, sliced tomatoes, shredded cheese, and clover sprouts are at an internal temperature of 43°F, 45°F, 47°F, 48°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 cut vegetables and flour is/are stored in contact with the Styrofoam cup.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream freezer and oven in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop holder and tea nozzles located in the kitchen has/have adhering foreign material°.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the dry storage are not installed or attached.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the mop sink area is not maintained in good repair.
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Regular | 10/06/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood(portioned shrimp and salmon) are in/on the two refrigerators at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The sauces, salsa, and dressings is at an internal temperature of 44-58°F and is not being maintained at 41 °F or below. Half and half at server station at 56°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The delicatessen product is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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. Employee wiping hands on towel on apron.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lettuce chiller located in the food preparation area has/have adhering foreign material. Plate freezer has icy build up. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage shelving area. Reusing portion container.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the above the walk in and at vent for dishmachine are not installed or attached.
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Regular | 06/17/2015 | 81 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Clean sanitized glassware stored in the bar are exposed to splash, dust, or other contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors underneath equipment are not clean .
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Regular | 06/17/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling baked potato with their bare hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice maker located in the food establishment has/have adhering foreign material. The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin cooler are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the dishwash machine area are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator and dry storage(tiles need to be grouted) are damaged.
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Regular | 02/12/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood(trout and salmon) is in/on the refrigerator and walk in at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the 2 door refrigerator and inside walk in cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice scoop holder located in the food establishment has/have adhering foreign material. Single service, single use and clean sanitized RapiKool sticks stored in the walkin freezer are exposed to splash, dust, or other contamination. Setting directly on shelf.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged.
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Regular | 10/15/2014 | 88 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Ice scoop handle is in contact with customer ice.
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Regular | 08/28/2014 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connections in the mop sink area and the potable water system.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from handwash sink in prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mixer and cutting board at prep area in back located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Also, need proper nonabsorben material underneath cutting board. The can opener holder located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
Open fish in ice water.
- 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.
- Floors, Walls and Ceilings - GRP
One of the open type glass door to walk in cooler is not self closing properly.
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Regular | 06/04/2014 | 85 |
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