- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The bartender is/are handling fruit garnishes with their bare hands.
- 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. Observed steel wool being stored in handwashing sink.
- 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 bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun holster and plastic mats located in the bar has adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is/are not covered during storage.
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Regular | 02/11/2016 | 86 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee 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 food establishment is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- 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 | 10/28/2015 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The bartender is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 bar.
- 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.
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Regular | 01/21/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
All items on the food table have not been reheated to 165°F.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling all ready to eat foods with their bare hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the waiters' station is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The kitchen staff in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wood shelf in the walkin cooler, foil lining and cardboard lining the shelves. counter, shelves, refrigerators, and the door handles to the coolers located in the kitchen has/have adhering food particles and dust. The bus tub that has been cut up and is being used for a storage bin located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized ice chill stick stored in the freezer floor are exposed to splash, dust, or other contamination. The small chest freezer and the food container in the freezer 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food scoops.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The food is/are not covered during storage. TFER 229.164(j)(1) - Page 39. Unpackaged chicken nuggets and hamburger meat being stored in a cardboard box is/are not protected from contamination during preparation. TFER 229.164(i)(2) - Page 38. The containers of food sitting on the walkin cooler floor is/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 . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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 | 11/08/2014 | 74 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
All items on the food table have not been reheated to 165°F.
- Sound Condition - 4 penalty points
The milk is beyond the use by date.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Open package of sausage and box of hot dogs are not dated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Bucket in one hand sink and wiping cloth in another hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Soiled knives in clean storage area.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish is/are being thawed improperly.
- 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. Top and sides of dish machine have heavy accumulation of debris.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the waiters' station is not maintained in good repair.
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Regular | 04/30/2014 | 80 |
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