- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 37 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are being prepared on or with the reachin refrigerator that was contaminated by the eggs, raw in-shells.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the dish wash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Sanitized compartment of 3 compartment sink area must be available to use during operation hours. Please email invoice of service or call for recheck.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The wiping towels located in the food preparation area is/are not properly sanitized.
|
Regular | 01/05/2016 | 85 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
|
Regular | 01/05/2016 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the refrigerator at an internal temperature of 41°F and are not being maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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. 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink..
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, freezer and storage containers located in the kitchen have adhering foreign material.
|
Regular | 09/11/2015 | 79 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine, storage bins, ice bin and plates located in the kitchen have adhering foreign material. The plates located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 05/19/2015 | 89 |
- Sound Condition (corrected on site) - 4 penalty points
The sour cream is unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine, ice bin, storage container, holster and cutting board located in the kitchen have adhering foreign material. The lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 01/10/2015 | 89 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The holster located in the bar has adhering foreign material.
|
Regular | 01/10/2015 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- 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 waiters' station.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
|
Regular | 09/11/2014 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the bartender is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bar ice is not covered during storage.
|
Regular | 09/11/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 41°F and is not being maintained at 34 °F or below.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer. The thermometer in the refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machines, ice bins, soda machine, cutting boards, freezer, plates and storage containers located in the kitchen have adhering foreign material. The pan located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Hand sinks, doors and door handles are dirty.
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink is not maintained in good repair.
|
Regular | 05/07/2014 | 85 |
Restaurant representatives - add corrected or new information about Chuys Mexican Restaurant, 2401 W 7th St, Fort Worth, TX 76107 »