- Cold Holding Temperature - 5 penalty points
The prime rib is at an internal temperature of 46-48°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The pasteurized eggs is/are stored in contact with or under the beef product. The cooked crab legs is/are stored in contact with the bottom part of a storage container.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that some employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food prep area is used for purposes other than handwashing. There was silverware in the handsink. Employee cell phone was charging in food prep area above a food container.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 168°F.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
The sink drain in the dishwash machine area is obstructed and dirty water is backed up onto the floor.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized bakery pans stored on the floor are exposed to splash, dust, or other contamination. The reach-in refrigerator fans, knives, tongs, plates, ladles, counters, and shelves located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored several condiments and food containres are not marked with the common name of the food it contains.
- 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. Sink handles had debris.
- 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)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
No information available.
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Regular | 10/14/2015 | 75 |
- Cold Holding Temperature - 5 penalty points
Raw seafood at 50°F.
- Hot Holding Temperature - 5 penalty points
Cooked spinach and rice at 110°F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Food tray placed on top of trash can during food prep.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cooks is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of cleaner are not properly labeled.
- 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 - 3 penalty points
Your employee's Food Handler Cards are expired.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 06/19/2015 | 73 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The augratin sauce is in/on the walkin refrigerator at a temperature of 48°F - 50°F after cooling for since 2/11 at night.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous gumbo (2/5) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator (cooking line) and plates located in the kitchen has/have adhering water and food particles, respectively. The food lid containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
Women's sink in the kitchen drains slowly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The RICE COOKER does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 02/12/2015 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The demi gloss, provencal sauce, osso bucco, and cooked potatoes is in/on the walkin refrigerator at a temperature of 48°F - 53°F after cooling since 2/8 at night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The whipped butter and the oysters is in/on the shelving unit and the reachin refrigerator, respectively at an internal temperature of 65°F and 45°F, respectively and is not being maintained at 41 °F or below. The peppercorn sauce is at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The container of thawed frozen strawberries is/are stored in contact with or under the raw beef product. The butter is/are stored in contact with or under the raw pork. The egg crate was stored above the raw pork product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous prepared cooked (such as basil based, sauce for tuna, soy glazes) sauces and prepared foods prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The milk, ice cream base, lobster butter, and cubed cheeses walkin and reachin refrigerators 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. -beverage containers in the food prep area The handwashing sink in the kitchen is used for purposes other than handwashing. -slices of lemon and lime inside handwashing sink
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the ice machine area is inaccessible to food service employees. -rack of glasses in front of the hw sink and container of oil stored on the shelf ot the hw sink
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 130°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerators (baking area, cooking line) and plates located in the kitchen has/have adhering water and food particles, respectively. The food lid containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored vegetables in the reachin refrigerator in the cooking line, flours, sugars, rice, and frosting are not marked with the common name of the food it contains.
- Plumbing- GRP
Women's sink in the kitchen drains slowly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The RICE COOKER does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 02/09/2015 | 69 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
Women's sink in the kitchen drains slowly.
- 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 bleach at dishmachine
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Regular | 02/09/2015 | 94 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Plumbing- GRP
Women's sink in the kitchen drains slowly.
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Regular | 02/09/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sprouts is in/on the shelves at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below. The potatoes au gratin is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is below 160 °F at the dish.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized dish racks and the ice bucket stored in the floor are exposed to splash, dust, or other contamination.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not completely enclosed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen and storage areas are damaged.
- 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 | 10/09/2014 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service workers is drinking in an area other than a 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 chemical are not properly labeled.
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Regular | 06/18/2014 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The spinach artichoke dip is in/on the warmer at a temperature of 114°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The mixed butter (2/11) product 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.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen by the ice machine is inaccessible to food service employees. Racks of clean glasses were blocking the hand washing sink
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knife on the knife rack and plates in the plate reachin refrigerator located in the kitchen has/have adhering food or food particles. The spatulas, door coming off hinge from the food prep cooler by the drink station (beside the handwashing sink) located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
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Follow-up | 02/20/2014 | 85 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product. Condiment pick for the sliced limes and lemons
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Regular | 02/20/2014 | 97 |
| No violation noted during this evaluation. | Regular | 02/20/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The basil rice and whipped butter is in/on the walkin refrigerator at an internal temperature of 46°Fand 64°F, respectively and is not being maintained at 41 °F or below. The raw salmon is at an internal temperature of 41°F in the reachin refrigerator and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cream sauce is in/on the steam table at a temperature of 94 - 96°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous prepared sauces prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The seafood gumbo 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Food service worker did not wash hands before putting gloves on.
- 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. Close lidded beverage on top of shelving in food prep area (where oysters were shucked)
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing. Hot water at 84°F
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plate and ice buckets located in the kitchen has/have adhering food and foreign material.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Women's restroom
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead roach by the grease trap downstairs.
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Complaint | 02/14/2014 | 72 |
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