- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gasket on the reachin refrigerator located in the salad and sandwich station has adhering foreign material and was observed torn.
- 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.
|
Regular | 01/12/2016 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed the tuna steaks cold holding at an internal temperature of 39-40°F.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep coolers in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food prep area are not stored in a manner to prevent contamination of the product.
- 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.
|
Regular | 01/12/2016 | 86 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator.
|
Regular | 11/18/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood ( raw shrimp 41.3 F) and Snapper (40.2 F) is in/on the reachin refrigerator at an internal temperature of 40 F to 41 F and is not maintained at 34 °F or below. The Crab salad (52.1 F), Tuna Salad ( 52.3 F) and Sliced Tomatoes (47.8 F). is at an internal temperature of 47 F to 52 F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The cooks did not follow procedures for proper handwashing. Cooks switch tasks without washing their hands for the 20 second required duration.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the dishwash machine area is at an inadequate concentration of >400 PPM to sanitize equipment and utensils.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The slicer located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination.
|
Regular | 09/15/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Goat cheese (48.5 F) and Tuna (47.5 F) is at an internal temperature of 47 F to 49 F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Several spray bottles in the dishwashing area are not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils (knives) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized tongs, spatulas and mixing spoons stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The potatoes and chicken stock is/are not stored in food storage areas. Potatoes and containers of chicken stock are stored on the floor inside the walk in refrigerator. The all employees's are wearing bracelets, watches and rings that are not plain while preparing/handling food or contacting clean food contact surfaces.
- 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. Towels around the kitchen are being stored outside of the sanitizer bucket when not in immediate use.
|
Regular | 09/15/2015 | 89 |
- 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 front service bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
|
Regular | 05/29/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut melon and tomato is at an internal temperature of 49°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the bakery area is inaccessible to food service employees.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
|
Shared | 05/20/2015 | 89 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the server station is not providing sufficient water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the server station.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
|
Shared | 05/20/2015 | 94 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar.
|
Shared | 05/20/2015 | 97 |
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar.
|
Shared | 05/20/2015 | 93 |
- 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. No hand drying provisions were available at the handwash facilities in the bar.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the prep room are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the prep room are not installed or attached.
|
Shared | 05/20/2015 | 97 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
|
Shared | 05/19/2015 | 100 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The queso is in/on the walkin refrigerator at a temperature of 90°F - 119°F after cooling for 3 hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous pasta (reachin), sage bechemel sauce, cooked mushrooms, and mushroom sauce prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- 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. -not avaliable during time of inspection (certificate) 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 cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The tops of the ice machine located in the kitchen has/have adhering foreign material. The shelves located in the reachin freezer has/have adhering food or food particles.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. asterick (*) and consumer advisory w/asterick not placed on menu for burgers and seared tuna
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee(s) have not attended required food handler training. -cards not avaliable during time of inspection
- 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. -around ice machine doors
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the downstairs walkin refrigerator in the storage room are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -storage room downstairs
- 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. -cannot locate for quaternary ammonia or for dishmachine
|
Regular | 01/15/2015 | 75 |
- 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. -not avaliable during time of inspection (certificate) 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 cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The tops of the ice machine located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee(s) have not attended required food handler training. -cards not avaliable during time of inspection
- 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. -around ice machine doors
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean . -raw meat juices in walkin refrigerator TFER 229.167(p)(1) - Page 106. Floor surfaces in the downstairs walkin refrigerator in the storage room are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -storage room downstairs
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. -leaks fresh water at the left faucet
- 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. -cannot locate for quaternary ammonia or for dishmachine
|
Regular | 01/15/2015 | 91 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
|
Regular | 10/23/2014 | 96 |
- Hot Holding Temperature - 5 penalty points
The sausage is under the heat lamp at a temperature of 100°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat food is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the dish wash area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the bakery area is not providing sufficient water for handwashing. Cold water was turned off overnight due to constant drip.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin refrigerators have adhering foreign material. The spatula, oil brush and lids to bulk bins located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 09/09/2014 | 81 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cheese that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and microwave located in the kitchen have adhering food or food particles. The spatulas and plastic container lids located in the kitchen are 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. Tops of equipment.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin unit.
|
Regular | 09/09/2014 | 93 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bucket are not stored in a manner to prevent contamination of the product.
|
Regular | 05/19/2014 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The soup is in/on the walkin refrigerator at a temperature of 49-60 degrees F after cooling for overnight.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The guacamole and cantaloupe is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below in food prep cooler across from grill. Milk in bakery walk in is at 47°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The hot dogs 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold milk at 41°F (raw seafood at 34°F). Walk in holding at 45°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Protection - GRP
Raw meat above cherries in freezer. TFER 229.164(i)(2) - Page 38. The bakery products in buckets is/are not stored properly in food storage areas. Buckets of food on floor.
- 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
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Panels are not secured.
|
Regular | 05/16/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Shrimp-36°F and scallops were 39°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prime rib from 5/11/14 that is/are located in the walkin 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
|
Regular | 05/16/2014 | 88 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling bread with their bare hands.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The food prep cooler and reach in units in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler gasket located in the food preparation area is/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) have not attended required food handler training.
- Paper Test Strip Testing Devises - GRP
No information available.
|
Regular | 05/16/2014 | 87 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment at the dishmachine area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized ice bucket stored in the bar are exposed to splash, dust, or other contamination. Ice bucket is set directly on the floor between use. The soda gun and holster located in the bar has/have adhering mold. The ice machine located in the hallway has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the under and behind equipment are not clean .
- 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.
|
Regular | 05/16/2014 | 88 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cold plate lines is/are stored in contact with or under the customer ice.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Soda gun holster is not draining.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
|
Regular | 05/16/2014 | 84 |
| No violation noted during this evaluation. | Regular | 04/17/2014 | 100 |
Restaurant representatives - add corrected or new information about Colonial Country Club, 3735 Country Club Cir, Fort Worth, TX 76109 »