- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw steaks are at an internal temperature of 47 degrees F and are not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Ventilation - GRP (corrected on site)
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 02/03/2016 | 92 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The beverage glass cooler located in the bar has adhering food or food particles. The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product. (ice scoop stored on liquor bottle)
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Regular | 02/03/2016 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
An employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda machines located in the drink preparation area has/have adhering foreign material.
- 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. Reach-in cooler handles by the battering area.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Quat wiping sanitizer concentration was 50 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 10/15/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
Improper use of the handsink in the battering area and front service area. Observed employees cleaning utensils in the batteria area handsink.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth sanitizer at 50 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the dry storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwasher area are not clean .
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Regular | 06/22/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food service/dispensing area is used for purposes other than handwashing. Dishes stored in the handwashing sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food service/dispensing area is not providing sufficient hot water for handwashing. Hot water at 89°F.
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Regular | 02/09/2015 | 88 |
- Food Protection - GRP (corrected on site)
Missing the rubber covers for the pour spouts of the drinks.
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Regular | 02/09/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish and shrimp in the batter station are at 50°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 soft drink dispener located in the server station has/have adhering foreign material. The plastic bins located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 10/16/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 160 to 164 degrees F.
- 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 ice scoop holder, coolers, freezers, batter table, and soda nozzles located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving ice cream are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry goods is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 06/11/2014 | 86 |
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