Cotton Patch Cafe, 5030 S Hulen St, Fort Worth, TX 76132 - Restaurant inspection findings and violations

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Business Info

Name: COTTON PATCH CAFE
Type: Restaurant
Address: 5030 S Hulen St, Fort Worth, TX 76132
Total inspections: 5
Last inspection: 01/06/2016
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Inspection findings

Inspection type

Date

Score
  • Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
    Wastewater/sewage is leaking/flowing from bar.
  • Food Establishment Permit/Food Handler Card - 3 penalty points
    Your employee(s) have not attended required food handler training. Your annual health permit is not displayed.
 Regular01/06/201694
  • Cold Holding Temperature (corrected on site) - 5 penalty points
    The raw fish/seafood in the prep cooler and walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. Observed raw shrimp and tilapia cold holding in the prep cooler and walkin at an internal temperature of 37 to 42°F for more 4 hours.
  • Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
    The temperature of the rinse water in the dishwashing machine is 155 to 159 degrees F. Observed the rinse cycle on the dishwashing machine hit a max temperature of 156°F.
  • 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. Manager on duty has not gone through food manager training.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The ice machine located in the kitchen has/have adhering foreign material.
  • Food Establishment Permit/Food Handler Card - 3 penalty points
    Your employees Fort Worth Food Handler Certificate is not available.
  • 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. Observed no heat test strips for dishwashing machine.
 Regular11/17/201583
  • Cold Holding Temperature - 5 penalty points
    The fish/seafood is in/on the top and interior food prep cooler at an internal temperature of 35 to 44 degrees F and is not maintained at 34 °F or below. The chopped steak and chicken is at an internal temperature of 44 degrees F and is not being maintained at 41 °F or below. Salsa is at wait station at 43-44°F.
  • Proper/Adequate Handwashing (corrected on site) - 4 penalty points
    The food service worker did not follow procedures for proper handwashing.
  • 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 microwave oven located in the food preparation area is missing a guard and cannot be properly cleaned and sanitized. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Using wet towels underneath cutting boards. The ice scoop holder located in the ice maker area has/have adhering foreign material. Items stored on drain board on sanitize side.
  • Food Protection - GRP
    The equipment or utensil that is in use does not provide protection from contamination.
 Regular01/31/201585
  • Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
    Wastewater is leaking from handwash area.
 Regular01/31/201597
  • Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
    The food service workers is/are handling fruit with their bare hands.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
    There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 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.
 Regular07/17/201492

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