- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in the food warmer at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The carving knife used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The ice machine located in the kitchen has adhering algae.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee(s) have not attended required food handler training.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The carving knives does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/14/2016 | 82 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bar is not providing sufficient hot water for handwashing. Handwashing sink in the bar was at 79°F
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser and sanitizer are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwashing sink in the buffet line and the handwashing sink in the meat cutting room. Wastewater is running onto the floor.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee clothing hanging on a shelf in the meat cutting room.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the bbq pit area are open, not screened or fit poorly. Observed a small hole in the screened in bbq pit area.
- 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. Quat. ammonium test strips were not available onsite.
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Regular | 09/10/2015 | 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.
- 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 food preparation area. No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of degreaser are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 ice machine located in the kitchen has/have adhering foreign material.
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Regular | 05/22/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The cheeses and butter in the to-go cups is at an internal temperature of 50°F and 67°F respectively and is not being maintained at 41 °F or below. The pepper Jack cheese is in/on the cooler at an internal temperature of 48°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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents. Hole in the brick wall in the bbq pit room.
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Regular | 01/09/2015 | 92 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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.
- 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 (corrected on site) - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material. The ice scoops 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) have not attended required food handler training.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the meat cutting room is not maintained in good repair. The handwashing in the meat cutting room is leaking underneath.
- 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. For quat.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The electric knifes does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/10/2014 | 81 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Observed few working containers of chemicals without label.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- 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. The manager on duty is not a certified food manager.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The electrical knive used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean. There is ice builded up in the walkin freezer. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the above outer door in the BBQ pit room are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the in the BBQ Pit's room were left open.
- 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. For quat.
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Regular | 05/01/2014 | 82 |
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