- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the dishwash machine area is at an inadequate concentration of <50 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a City of Fort Worth Food Manager's Certificate or it is not available.
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Regular | 12/03/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The pre cooked ham is/are stored in contact with or under the raw chicken. The freezer has cross contamination where the raw chicken is stored above pre cooked items such as ham. This is a problem in case the temp drops inside the freezer and those items begin to thaw.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. There were food particles inside the handwashing sink as I went to wash my hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. There were traces of grime build up inside the ice machine. The broken trays located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Some of these equipment includes: microwave which has build up of food particles on the inside and the cutting boards which are stored in a dirty area.
- 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. Some of these areas include: shelving, food storage container storage areas, railing, tops of equipment (dishwashing machine, refrigerators and freezers).
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. The venti hood shows signs of build up grease. The vents are also full of debris and grease.
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Regular | 08/10/2015 | 89 |
| No violation noted during this evaluation. | Regular | 04/08/2015 | 100 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of <200 PPM to sanitize equipment and utensils.
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Regular | 12/15/2014 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving located in the pantry and cabinets are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. - lids to syrup containers damaged
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Regular | 08/08/2014 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage room are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 04/02/2014 | 97 |
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