- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling sliced tomato with their bare hands.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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. Wet wiping cloth stored on the table.
- 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. Sun glasses stored on top of the prep table with the utensils.
- 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. The screened outer door has a large gap at the bottom.
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Regular | 09/30/2015 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
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Regular | 06/30/2015 | 90 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The gravy and mashed potatoes is in/on the hot holding unit at a temperature of 129 and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheeses that is/are located in the prep cooler 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser and sanitizer are not properly labeled.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The wooden strainer 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces in the kitchen.
- 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. The screened outer door has a large gap at the bottom.
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Regular | 09/25/2014 | 79 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. 3-compartment sink has water turned off due to drip.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the ice machin area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ice machine area are damaged.
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Follow-up | 02/24/2014 | 97 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 0ppm to sanitize equipment and utensils.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the ice machin area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ice machine area are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open.
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Regular | 02/19/2014 | 91 |
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