- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The bread is handling cook 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave located in the kitchen has adhering foreign material.
- 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 | 11/09/2015 | 86 |
| No violation noted during this evaluation. | Regular | 11/09/2015 | 100 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink..
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth bleach sanitizer strength is at 200 ppm.
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Regular | 07/13/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken is in the refrigertor, since yesterday at an internal temperature of 44°F and is not being maintained at 41 °F or below. The cheese is in the refrigerator at an internal temperature of 60°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The lemon sauce, tomato sauce and marinara sauce is in/on the warmer at a temperature of 110-120°F and is not being maintained at 135 °F or above.
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Regular | 03/16/2015 | 90 |
| No violation noted during this evaluation. | Regular | 11/18/2014 | 100 |
| No violation noted during this evaluation. | Regular | 11/18/2014 | 100 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The ready to eat eggs are in the prep cooler at a temperature of 67°F which were boiled last night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The egg plant, melons, ready to eat mushrooms and cheeses are in the prep cooler at an internal temperature of 50°F to 57°F. and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The sour cream unsound and should not be sold, served or consumed.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink.
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Regular | 07/25/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The carton of cream is in/on the counter at an internal temperature of 55 to 59 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
The sauces is/are in/on the steam table at a temperature of 90 to 125 degrees F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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. The ready-to-eat potentially hazardous prepared foods prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Cutting board is in the mop sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 03/06/2014 | 76 |
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