- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ice served in the ice bin is in contact with a tray of lemons and a container of jalepeno.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- 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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Regular | 12/18/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, lettuce and sliced tomatoes in the food prep cooler at an internal temperature of 50 to 54 degrees F and is not cooled to 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food worker is/are handling vegetable salad with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ice in the ice machine and ice pins are in contact with the ice scoop handle.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lockers/Dressing Rooms - GRP
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. Observed an employee purse placed on top of food prep area.
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Regular | 12/09/2015 | 81 |
- 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. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
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Regular | 08/24/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shelled eggs is in/on the reach in prep cooler near the grill at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in prep cooler near the server's area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop storage area located in the ice machine area has/have adhering foreign material. The can opener located in the food prep area has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The sugar is/are not covered during storage.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Quat. Ammonium wiping cloth concentration at 50 ppm.
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Regular | 04/16/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The dressing and salsa is/are at room temperature with an internal temperature of 50°F and is not being maintained at 41 °F or below. Held over night in off reachin refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beef product are stored in contact with or under the raw chicken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soft drink dispenser located in the kitchen has adhering foreign material.
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Regular | 12/02/2014 | 88 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
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Regular | 12/02/2014 | 97 |
- Cold Holding Temperature - 5 penalty points
Meat under grill at 50°F.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Handwash sink in dishwashing area is leaking.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. A container is/are not stored in food storage areas.
- Lockers/Dressing Rooms - GRP
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 | 08/19/2014 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook 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
Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 | 04/09/2014 | 93 |
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