- Cold Holding Temperature (corrected on site) - 5 penalty points
The (sliced tomatoes, sliced cheeses, eggs, tri-tip, and deli meats) and the grilled leeks is in/on the food prep cooler and the food prep table at an internal temperature of 50°F - 55°F and 69°F - 72°F, respectively and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous cucumber relish and au jus prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. White bean chili and other PHFs in the walkin refrigerator were dated improperly (given too many days)
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. *open drinks around food prep areas
- 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. *no certified food manager on duty Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler, reachin refrigerator at the front, and walkin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel and self-service ice dispensing machine located in the food establishment has/have adhering foreign material. The knives located in the knife strip and the door to the reachin refrigerator at the front is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. *no asterick or consumer advisory statement on menu items with "fried hens egg (soft yolk)"
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. *single service items stored walkin refrigerator
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and bar are damaged. *sealant is coming up from flooring
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *above the 3-compartment sink TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. *above food prep sink area
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Regular | 12/09/2015 | 72 |
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