- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 42 to 44 degrees F and is not cooled to 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook 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 food preparation area is used for purposes other than handwashing.
- 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 ice machine located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cartons of poultry, beef and fish (crabs) are stored on the floor of walkin refrigerator.
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Regular | 11/10/2015 | 82 |
- 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.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Acoustic tile in bar must be changed to smooth cleanable material.
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Regular | 10/26/2015 | 96 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw beef stored over raw seafood.
- 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 inside of the ice machine located in the kitchen has/have adhering foreign material.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is/are being thawed improperly.
- Floors, Walls and Ceilings - GRP
There is standing water under handwash sink.
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Regular | 07/23/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Marinara at 50°F. Raw seafood at 40°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of cleaner are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishmachine is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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 utensils located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The trash bags 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
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Regular | 03/16/2015 | 79 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the prep table area is used for purposes other than handwashing.
- 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
The in-use utensils used for preparation or serving in the bread basket are not stored in a manner to prevent contamination of the product. The shelves located in the bread and drink station are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen cooked seafood is being thawed improperly.
- 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. Towel warmer has adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the back prep area are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached.
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Follow-up | 11/07/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tartar sauce made in house is in/on the reach-in prep cooler at an internal temperature of 54°F and is not being maintained at 41 °F or below. The pasta, butter milk and sliced tomato is at an internal temperature of 50°F, 56°F and 50°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The moldy lemons is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked vegetables and potatoes is/are stored in contact with or under the raw shrimp. The ice cream is/are stored in contact with or under the frozen raw meats. The various frozen raw meats is/are stored in contact with or under each other.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the handwash sink in the back area and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Other The mop sink is being used as a table/stand for storage of clean dishware.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) tags are not . being kept in chronological order. They are being stuffed into a bag.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the back area is inaccessible to food service employees. A hose was attached to the hand wash sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cooks in the grill area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the back area has/have adhering foreign material. The reach-in prep cooler (1 door) located in the grill area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The oil and salt for potatoes is/are not covered during storage.
- 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.
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Regular | 10/21/2014 | 53 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is/are not covered during storage.
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Regular | 10/21/2014 | 97 |
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