- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper hand washing. Observed using 3 compartment sink to rinse hands.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- 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.
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Regular | 01/29/2016 | 88 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 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 - 3 penalty points
The refrigerators, ice machine, freezers and storage bin located in the kitchen have adhering foreign material. The cutting boards 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.
- Lighting - GRP (corrected on site)
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.
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Regular | 06/26/2015 | 81 |
| No violation noted during this evaluation. | Follow-up | 11/26/2014 | 100 |
- 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. Water temperature is 65°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water is 67°F which is inadequate to properly wash kitchen ware.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep cooler, freezers and storage bin located in the kitchen have adhering foreign material.
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Regular | 11/25/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheese held at 50°F in prep table (open top) in prep area.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Chicken in walk in cooler is beyond marked date. Some containers of chicken are not dated.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Sanitizer in bucket is >200 ppm of chlorine.
- 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
Tea urn nozzle has adhering foreign matter. Gasket on refrigerator door for salads at front counter is damaged. Stored knife is soiled.
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Regular | 04/29/2014 | 82 |
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