- Cold Holding Temperature - 5 penalty points
The chicken salad is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the walkin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the customer service area has/have adhering foreign material. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Cutting boards attached to the prep coolers near the grill area are damaged. The in-use utensils used for preparation or serving in the sugar is not stored in a manner to prevent contamination of the product. The food prep cooler located in the grill area has/have adhering foreign material.
- 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. The cloths under the food in the display cases are dirty.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 12/04/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous food(s) is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards, soda nozzles, and microwave located in the kitchen has adhering foreign material. The food prep cooler located in the food preparation area has adhering food or food particles.
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Regular | 08/07/2015 | 82 |
- Food - GRP
TFER 229.167(n) - Page 106. Distressed dry goods are not segregated from other stored wholesome food products
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Regular | 08/07/2015 | 100 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the front hand sink.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the warewash area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled.
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Regular | 04/10/2015 | 91 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the north end of kitchen is not equipped with a mixing valve for handwashing. Mixing valve not functioning water is too hot.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The insecticide are present in the ice machine area and are not needed for food service operations.
- 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 - 3 penalty points
The soft drink dispenser located in the self service area has adhering foreign material. Flat surfaces around nozzles.
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Regular | 12/02/2014 | 88 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing. The handwashing sink in the dry storage is not in proper working order to permit adequate handwashing. No cold water provided to hand sink
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the dry storage.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 2 reach-in coolers in the grill area did not have a readily available and visible thermometer.
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Regular | 08/29/2014 | 91 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The milk is/are displayed in contact with or under the eggs, raw in-shells.
- Approved Source/Labeling - 4 penalty points
The packaged bagged chips is/are not labeled as specified in law.
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Regular | 08/29/2014 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken and pork, pastas and potatoe salads are in/on the 2 display coolers at an internal temperature of 63°F-49°F and is not being maintained at 41 °F or below. The baked potatoes and cooked chicken is at an internal temperature of 50°F-51°F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach-in prep coolers in the grill area did not have a readily available and visible thermometer.
- 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)(2) - Page 38. The food items is/are not stored in food storage areas.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The small cooler where milk items are held does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/17/2014 | 89 |
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