- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reach in refrigerator next to the grill at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Bare hand contact with unwrapped straws in not allowed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the salsa. Label the salsa with a 4 hour time limit for use if you decide to keep it out of temperature.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in cooler 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 cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces. TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area and inside the walkin refrigerator are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents througout the restaurant have adhering dust.
- 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. No bleach test strips available.
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Regular | 12/16/2015 | 78 |
| No violation noted during this evaluation. | Regular | 12/16/2015 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The shredded cheese that is/are located in the reach in cooler near the stove 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. Cheese voluntarily discarded. The all ready to eat foods that is/are located in the walkin cooler 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 all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Must cover all employee drinks. Found uncovered drinks in dishwasher area, server station area, and on top of paper towel holder.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in cooler in the near stove area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the ice machine area has/have adhering foreign material. The ice scoop used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product. The ice scoop was stored in a dirty area. The soda noozles located in the server station area has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The all open foods is/are not covered during storage in the walkin refrigerator. TFER 229.164(j)(1) - Page 39. Displayed tea must be protected from contamination. The tea urns are not covered.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the restaurant are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwasher and 3-compartment sink area are not clean .
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Regular | 08/26/2015 | 83 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef is/are stored in contact with or under the raw chicken in the reach in freezer.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerators in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food bins located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the 3-compartment sink area has/have adhering foreign material. The ice scoop used for preparation or serving in the 3-compartment sink area and server's area are not stored in a manner to prevent contamination of the product. Ice scoop in 3 compartment sink area stored on top of dusty ice machine. Ice scoop in the server's area is stored in a way which the handle is in contact with the ice. The soda noozles located in the server's area has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cheese and is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The sweet and unsweet tea is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
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Regular | 04/06/2015 | 84 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked food that is located in the walkin refrigerator has 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
There household insecticide stored in kitchen.
- 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 soft drink dispenser located in the server station has/have adhering foreign material. The green cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Tea urns are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors 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.
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Regular | 12/08/2014 | 84 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
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Regular | 12/08/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 41 degrees F or below, it has been maintained above 34°F for greater than four (4) hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked food that is located in the walkin refrigerator has 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishmachine is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The crock pot 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 soda nozzles located in the server station has/have adhering foreign material.
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Follow-up | 08/27/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 41 degrees F or below, it has been maintained above 34°F for greater than four (4) hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled meat is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above. The beans is in/on the counter at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw beef stored under raw chicken.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer and peroxide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of degreaser are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the server station has/have adhering foreign material. The crock pot 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink is not maintained in good repair.
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Regular | 08/22/2014 | 71 |
- Hot Holding Temperature - 5 penalty points
The grilled is in/on the metal pan at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that server is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the server station is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishmachine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The crock pot 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 metal cart located in the grill area has/have adhering food or food particles. The food prep cooler located in the grill area has/have adhering food or food particles. The shelves, lined with cardboar, located in the walkin refrigerator has/have adhering food or food particles.
- 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
TFER 229.164(i)(1) - Page 38. The cheese is/are not covered during storage. Box of eggs is stored on the floor of walk in cooler.
- 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.
- 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. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 04/14/2014 | 73 |
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