- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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 food prep cooler 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 or ANSI approved Food Handler Certificate.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of grill, friers, food prep coolers, reachin refrigerators are not free of dust, dirt, food residue, and other debris.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Follow-up | 12/29/2015 | 88 |
- Sound Condition (corrected on site) - 4 penalty points
The beef, sliced tomatoes, cut lemon are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cheese stored in contact with raw meat in the same tray in the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The containers sliced tomatoes, sliced onions, mayonnaise, ranch dressings that are located in the reachin refrigerator 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of cleaning chemicals and cleaning equipment in the dry food storage area are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwashing machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The sanitizer dispensor is not working
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your Food Manager's Training Certificate is expired. Your two managers 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 coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering foreign material. The nozzles of soda dispenser located in the kitchen has/have adhering foreign material. The tea makers/urns located in the kitchen has/have adhering foreign material. The tea urn spout located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice bin located in the kitchen has/have adhering foreign material. The chips warmer located in the kitchen has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic buckets containing chips are being reused for food product storage in the kitchen. The inside shelves of food prep cooler located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees (some) Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The unpackaged meat cuts are not covered during storage. Observed unpackaged meat cuts on the freezer floor.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of grill, friers, food prep coolers, reachin refrigerators are not free of dust, dirt, food residue, and other 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors,walls and ceiling in the walkin freezer and walikin refrigerator are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Complaint | 12/23/2015 | 67 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 12/23/2015 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
sliced tomatoes, cooked meat, and cheeses are 52°F-55°F located in the prep cooler.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked prepackage foods are stored in contact with or under the raw beef product.
- 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 prep cooler located in the kitchen has/have adhering food or food particles. One of the prep coolers is not working properly to maintain temperature at 41°F or below located in the kitchen.
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Regular | 09/10/2015 | 85 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling all ready to eat foods with their bare hands.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaner stored next to the tea machine.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and ice bin located in the kitchen has/have adhering mold.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen deli meat are being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 05/22/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese are stored next to the raw beef product in the reachin refrigerator. The raw beef meatball stored over the vegetables in the prep cooler.
- Food Protection - GRP
Unwrapped straws handled with bare hands for the drinks.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the patio and kitchen back door do not fit properly.
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Regular | 01/13/2015 | 96 |
- Food Protection - GRP
Handling unwrapped straw with bare hands.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the patio and kitchen back door do not fit properly.
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Regular | 01/13/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, chicken, cooked fries, and batter is in the reachin refrigerator at an internal temperature of 48-51°F and is not being maintained at 41 °F or below. The raw fish/seafood is on the reachin refrigerator at an internal temperature of 51°F, it has been maintained above 34°F for greater than four (4) hours.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The meat and potatoe slicer located in the kitchen has/have adhering food or food particles. The gaskets located in the reachin refrigerator are cracked, chipped, bent or broken and cannot be properly cleaned 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.
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Regular | 09/12/2014 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the raw beef product located in the prep cooler. The ice machine have heavy mold and slime accumulated.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The the bbq meat that is located in the reachin refrigerator have been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator by the 3 compartment and prep cooler did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The strainer located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned 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.
- Food Protection - GRP
Food are not stored 6 inches above the floor in the walkin refrigerator.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
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Regular | 05/13/2014 | 83 |
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