- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the cold hold drawers under flat top at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed raw salmon cold holding at 41°F.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed. Observed dented can of olives.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee food and drinks in prep coolers.
- 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. Head manager on duty does not have a Food Manager's Certificate available and another food manager does not have his City of Fort Worth food manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave, soda nozzles, water spout, and dish racks. located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Observed no health permit on site.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed food debris on/in the prep coolers on the service line, dessert line, and food prep areas.
- 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. Observed wiping cloths stored in sanitizer that was less than 50ppm.
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Regular | 12/04/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw and cooked chicken is in/on the low boys at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The quiche( in upright unit), hash, and tomatoes 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 reach in drawers at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The front prep equipment(low boys) and 2 prep refrigerators(emptied) at the front are not holding cold meats, cut veggies and dressing/ sauces at 41°F (raw seafood at 34°F).
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. 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 - 3 penalty points
The ice bin at wait station and can opener located in the food establishment has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer. Need proper food containers for crescents. The cutting board located in the main prep line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage shelving area and prep line are damaged.
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Regular | 08/25/2015 | 82 |
- 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. Door handle not securing to refrigerated unit.
- 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 | 08/25/2015 | 100 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the waiters' station.
- 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.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent a hood.
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Regular | 04/16/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut cantaloupe and honey dew and raw, shell eggs is at an internal temperature of 46°F and 55°F, respectively, and is not being maintained at 41 °F-eggs 45°F or below.
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the waiters' station is not in proper working order to permit adequate handwashing. Hot water was turned off because it is leaking at the faucet.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The batter mix reach in and freezer at wait station in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice maker located in the food establishment has/have adhering foreign material. The trim on the floor of the McCall refrigerator located in the main prep line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Using saucer to take up flour.
- 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. The drain board at dishwasher is not sufficiently sealed to prevent leaking.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the warewash and prep areas are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
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Regular | 12/03/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tartar sauce at wait station and steaks at reach in drawers are at an internal temperature of 44 to 46 degrees F and is not being maintained at 41 °F or below. Sauces in too low level ice are at 51-57°F. The raw fish/seafood is on the reachin refrigerator at an internal temperature of 45 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the reach in drawer at an internal temperature of 45 degrees F and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing prior to donning new gloves.
- 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 waiters' station. No hand drying provisions were available at the handwash facilities in the waiters' station.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pan located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The rusted shelving in egg reach in located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven located in the waiters' station is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Missing panel inside top microwave and food build up inside.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage shelving area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dry storage and bakery area handsink are damaged.
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Regular | 08/19/2014 | 79 |
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the soda gun.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun located in the bar has/have adhering fruit flies. The glass freezer located in the bar has ice build up and cannot be properly cleaned and sanitized. Using linen underneath glasses.
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Regular | 08/19/2014 | 94 |
- 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 fish/seafood is in the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the waiters' station.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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 (corrected on site) - 3 penalty points
The microwave oven 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. The inside of the reachin refrigerator located in the waiters' station has adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. There are lights out in the vent a hood.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. The faucet in the 3 compartment sink area is coming off the sink.
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Regular | 04/02/2014 | 86 |
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