- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food preparation area. Observed leak in ceiling by walk in refrigerator.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven 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.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
- 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.
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Regular | 01/07/2016 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The the energy single door refrigeration is not holding cold chicken at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed utensils are stored to close to the frying area. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the chest freezer, observed using cups as a scoop.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean . Observed cardboards are stored on the floor, but the floor must be clean and cardboards must not look weeks old. Cardboards must be clean if used as a mat.
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Regular | 09/16/2015 | 89 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen.
- 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.
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Regular | 05/19/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The steam table 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. Containers used to store chicken are not commercial.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 01/13/2015 | 86 |
- Sound Condition (corrected on site) - 4 penalty points
The shell eggs is/are unwholesome and should not be sold, served or consumed. Observed a cracked egg in walkin cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The boxes of chicken and pans of batter 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.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of mice was observed in or around the toxic chemical storage area, did not see any fresh dropping or evidence in other areas.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chicken in the display food warmer did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized frying utensils stored in the food preparation area are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Observed plastic bags for vegetable storage being re-used. Observed re-using plastic bowls for scoops.
- 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. Observed dirty equipment handles, sneeze guard needs to be cleaned, and cleaned around equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
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Regular | 09/09/2014 | 83 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 37 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken and rice 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/05/2014 | 91 |
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