- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans are at an internal temperature of 120 to 124 degrees F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The beans that are located in the walkin refrigerator 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.
- 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 < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The colander located in the 3-compartment sink area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener, ice bins, and ice machine located in the kitchen have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 12/14/2015 | 82 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glassware located in the bar has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors and drains in the bar are not clean .
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Regular | 12/14/2015 | 97 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The servers did not follow procedures for proper handwashing. Several employees did not wash their hands for the 20 second duration.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. The ice scoops located in the ice scoop containers has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The salsa is/are not covered during storage. Some of the salsa was not covered while stored in the cooling equipment.
- 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: equipment shelving, railing, tops of equipment such as dishmachine and refrigerators.
- 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. Towels were stored outside of the sanitizer bucket around the food establishment.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Some of the forks are stored with the handle down instead of the handle being up.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the expo line are not installed or attached. There was an area of the restaurant around the expo line where some of the roof tiles were a bit separated.
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Regular | 08/12/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked beef that is located in the walkin refrigerator has 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers located in the food preparation area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 04/16/2015 | 81 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the 3-compartment sink area has/have adhering foreign material. The shelves located in the server station has/have adhering foreign material. The ice machine and soda machines located in the food establishment have adhering foreign material. The utensils located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Surfaces of the fly lights are not free of dust.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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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Follow-up | 12/17/2014 | 91 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The ready to eat foods are in the steam table at a temperature of 115 to 119 degrees F and is not properly reheated for hot hold.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling lettuce with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The walk-in shelving, soda machines, and ice machine located in the food establishment have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors and walls in the walkin refrigerator are not clean .
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food preparation area is not maintained in good repair.
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Regular | 12/11/2014 | 75 |
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The margarita machines located in the bar have adhering foreign material.
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Regular | 12/11/2014 | 90 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soft drink dispensers located in the server station have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 08/21/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is on the drawer at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an excessive concentration of >100 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material.
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Regular | 04/15/2014 | 89 |
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