- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes, gravy, cooked carrots is in/on the food warmer at a temperature of 119°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The salsa is/are stored in contact with or under the eggs, raw in-shells. Also observed that meats are not segregated correctly. Found raw fish in contact with raw sausage.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The coffin freezers in the kitchen did not have a readily available and visible thermometers.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The walkin refrigerator located in the kitchen is not in good repair and water is dripping from the condensing unit. The in-use utensils used for preparation or serving in the dry goods room are not stored in a manner to prevent contamination of the product. Observed flour scoop not stored in clean, sanitized location and in contact with brown flour bag. The tea nozzles located in the waiters' station has/have adhering foreign material build up.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the kitchen area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- 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 | 11/10/2015 | 79 |
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Cutting board is damaged. To-go sauce cup used as a scoop for the croutons. The storage containers 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. Plastic containers for croutons, sugar, black pepper, and trash bags are not NSF approved.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. No consumer advisory with the asterisk for food that is going to be served raw; i.e. steak and eggs.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Follow-up | 07/16/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potential hazardous foods (cheese, ham and honey baked ham, turkey in the prep cooler are at 57°F, 51°F, 51°F, and 58°F for more than 4 hours. Cut watermelons at 45°F, meat loaf 47°F, eggs with shell in-tact 48°F, cooked pasta 49°F, rice at 46°F, chilis at 48°F, and raw pork at 47°F located in walkin refrigerator and held for more than 4 hours.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The server touched the rolls with her bare hand.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Carton of egg white stored over fruits and vegetables in the walkin refrigerator. The raw meat in the freezer is dripping blood onto the packages of tortilla located in the walkin freezer.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Ice dumped and cleaning knife in the hand sink.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The prep cooler is not holding cold potentially hazardous food(s) at 41°F.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Bleach sanitizer for the wiping cloths are at 200 ppm.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The faucet for the rinse and sanitize compartment is not working.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Mop water is being dumped outside.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Cutting board is damaged. Blood on the prep counter. Can opener has food residue. Tongs stored next to the hand soap dispenser. To-go sauce cup used as a scoop for the crutons. Tongs handle is stored in contact with the salad. The storage containers 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. Plastic containers for croutons, sugar, black pepper, and trash bags are not NSF approved. The shelves located in the walkin cooler has/have adhering mold.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. No consumer advisory with the asterisk for food that is going to be served raw; i.e. steak and eggs.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP (corrected on site)
The salad dressing bottles in the walkin cooler has mold.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave ovens does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/15/2015 | 55 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous food(s) is in/on the walkin refrigerator at an internal temperature of 60-62°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The sauces and bell pepper are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Blood from raw beef products are dripping onto the bag of french fries and tortilla in the walkin freezer.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of pink detergent are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish washer 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 spatulas located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Reusing the sour cream containers for food storage.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Missing the advisory for the under cooked egg and steak.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the 3 compartment sink area. TFER 229.167(g)(3) - Page 105. There is inadequate lighting in the walkin refrigerator.
- Plumbing- GRP
There is a water leak on your dish washer.
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Regular | 03/10/2015 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, cheese, and ham on the prep cooler that is broken for a week is at 62°F. Raw eggs in shell at 60°F in the smaller prep cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The deli meat, cheese, and salsa that is/are located in the walkin refrigerator 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The prep cooler is not holding cold potentially hazardous food(s) at 41°F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The 3 compartment sink PVC waste water discharge pipe does not have an air gap.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Spatula stored in between the wall and counter by the dish washer. The strainer and cutting board located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. No consumer advisory for the raw products.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 11/04/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes and ham is on the prep cooler at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked bean, corn, and sausages is on the steam table at a temperature of 115-120°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The canned good is unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked deli meat are stored in contact with or under the raw beef product. Fly trap tape is hanging over the prep table.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Container in the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The strainer located in the grill area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the kitchen has/have adhering mold.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of onions are not stored in food storage areas.
- 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 | 07/07/2014 | 72 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sausage is in/on the steam table at a temperature of 115°F and is not being maintained at 135 °F or above.
- 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.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese 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.
- 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.
- Lockers/Dressing Rooms - GRP (corrected on site)
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 | 03/06/2014 | 87 |
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