- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is a drink on top of ice machine.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the server station is inaccessible to food service employees. The handwashing sink in the server station is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Liquid smoke stored in container used for chemicals.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The food prep coolers located in the kitchen has/have adhering food or food particles.
- 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.
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Regular | 10/16/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato (diced and sliced) is at an internal temperature of 44 to 48 degrees F and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the dishwash machine area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Follow-up | 06/22/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The butter, tomatoes, pepper jack cheese, raw beef, pasta salad is at an internal temperature of 44 F to 54 F and is not being maintained at 41 °F or below. The follow items where allowed to be used for the duration of four hours despite their out of range temperature reading. Ribs 59°F and Bacon 86°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tomato is/are stored in contact with or under the raw beef product.
- Proper/Adequate Handwashing - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. Observed dishwasher handling both dirty and clean dishes without washing his hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
fruit flies and flies were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 140 to 144 degrees F.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the server station has/have adhering fungus. The ice machine located in the food establishment has/have adhering fungus.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Food Handler cards should always be the originals not copies of the originals. Your annual health permit is not displayed.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dressings are not marked with the common name of the food it contains.
- 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. The sanitizer solution was not at the appropriate strength ( 50 ppm).
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. The ventilation above the dishwashing machine needs to be clean we did observe remnants of potential mold.
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Regular | 06/18/2015 | 68 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Raw tuna ta 41°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the warewash area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. Paper towels not provided in dispenser.
- Evidence of Insect Contamination - 3 penalty points
Fruit flys observed in server station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the warewash area has/have adhering foreign material.
- 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.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
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Regular | 02/16/2015 | 79 |
- Wiping Cloths/Linens/Napkins/Sponges - GRP
No health violations were identified during today's health inspection. Thank you for doing your part to make dining out in Fort Worth a safe and enjoyable experience.
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Regular | 02/16/2015 | 100 |
| No violation noted during this evaluation. | Regular | 02/16/2015 | 100 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Food Handler Cards are expired.
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Follow-up | 10/20/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes and sliced meat is in/on the reachin refrigerator at an internal temperature of 45 to 54 degrees F and is not being maintained at 41 °F or below. The chicken is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. The eggs, cooked is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the grill drawers at an internal temperature of 45 to 49 degrees F, it has been maintained above 34°F for greater than four (4) hours. The meat loaf is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The corn bisque is/are at an internal temperature of 90 to 94 degrees F. The hot hold soup keddle was turned off.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
All employees are handling all ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The meat and sauce on or near the walkin refrigerator in a marked container or package and exceeding the four (4) hours of the time when it was removed from temperature control is not discarded.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing before putting on a new pair of gloves.
- 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 inside of the ice machine, rail, and shelf located in the kitchen has/have adhering mold and food particles. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination. The ice bucket that the employee placed on the floor to fill located in the ice machine area has/have adhering dirt.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes and containers of food is/are not stored in food storage areas.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the cutting board.
- 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 | 10/17/2014 | 69 |
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing before putting on a new pair of gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.--In use knives are being stored between two service reach ins.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces.-- Electrical outlet is not covered next to the service refrigerator line.
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Regular | 06/18/2014 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bread and cheese are stored in contact with or under the eggs, raw in-shells.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the waiters' station did not have a readily available and visible thermometer.
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Regular | 02/12/2014 | 93 |
Restaurant representatives - add corrected or new information about Del Friscos Grille, 154 E 3rd St, Fort Worth, TX 76102 »