- Cold Holding Temperature (corrected on site) - 5 penalty points
The butter, whipped (excludes sticks/patties) is at an internal temperature of 50°F and is not being maintained at 41 °F or below. The sour cream, salsa, and shredded cheese in the shelf refrigerator and breakfast line respectively are at an internal temperature of 50-60°F and are not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked pasta and other items that are located in the refrigerators have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The large drink containers with spouts located in the beverage area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The toaster on the customer service breakfast line 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.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. Some foods are not covered during storage.
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Regular | 12/03/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced meat is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The sliced tomatoes and cheeses is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling sandwiches with their bare hands.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The milk refrigerator door gasket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The milk cooler door tract located in the kitchen has/have adhering mold. Single service, single use and clean sanitized ice scoop stored in the on top of the ice machine are exposed to splash, dust, or other contamination.
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Follow-up | 08/19/2015 | 85 |
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The bar gun holster is missing the drain line. The bar gun drain is over the ice.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside bottom of the liquor freezer and the bar gun holster located in the bar has/have adhering mold.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Unpackaged bar ice is/are not protected from contamination during preparation.
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Change of Ownership | 08/18/2015 | 91 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the prep area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The display cooler is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the Star Bucks.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The food worker says the dish machine is leaking soap and water on the floor so he doesn't use it.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the coffee area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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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Change of Ownership | 08/18/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, meat, and crab cakes is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The tomatoes, cheese, and ham is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the raw shrimp at an internal temperature of 45 to 49 degrees F, it has been maintained above 34°F for greater than four (4) hours. The containers of milk, cream, orange juice, the vegetable juices is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waiters is/are handling lemons and limes with their bare hands.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The salad cooler and inside the ice machine located in the kitchen has/have adhering grease and mold. The microwave oven 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. The in-use utensils used for preparation or serving in the ice cream are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized ice scoop stored in the kitchen on top of the ice machine and the dish racks stored on the floor are exposed to splash, dust, or other contamination.
- Non-food Contact Surfaces - GRP
Dish machine rinse water temperature gauge is broken.
- 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 | 06/30/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The guacamole is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- 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 (corrected on site) - 3 penalty points
The plates located in the kitchen has/have adhering foreign material.
- 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.
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Regular | 02/09/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the grill drawer at an internal temperature of 42 degrees F and is not maintained at 34 °F or below. The sour cream and cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food scoops, shelf, bulk storage containers, microwave oven, and inside the refrigerators and freezer and their door handles located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
A food storage pan is being used as a food scoop. TFER 229.164(j)(1) - Page 39. Displayed buffet foods must be protected from contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen behind the bulk storage containers are not clean .
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Regular | 10/09/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced meat, rice, cheese, sauces, and pasta is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin freezer at an internal temperature of 36°F and is not maintained at 34 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The salad cooler with the dressings and sour cream, in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf and cookie sheet located in the kitchen has/have adhering food or food particles. The soft drink nozzles located in the waiters' station is not being washed, rinsed, and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
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Regular | 06/04/2014 | 86 |
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