- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the drawer coolers at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below. Observed bacon wrapped shrimp cold holding at an internal temperature of 49°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The mushrooms, green onions, and misc. veggies are stored in contact with or under the chicken, shrimp, and eggs. Observed chicken above mushrooms in prep cooler, shrimp above veggies and eggs above butter and cheese in the refrigerator.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. Asst GM and asst manager need city of Fort Worth Food Manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave and cutting boards located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Observed about 10-15 Food Handler cards are expired.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean .
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Regular | 12/07/2015 | 82 |
- 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 (corrected on site) - 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 frozen margarita mix dispenser located in the bar has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(j)(2) - Page 39. Displayed drink garnashes must be protected from contamination. Drink garnishes are not protected from potential contamination.
- 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. These areas include: shelving, storage areas, railing, tops, doors, handles and gaskets of all equipment.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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 | 08/25/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood (raw shrimp 47.5 F and salmon 45.7 F)is in/on the reachin refrigerator at an internal temperature of 45 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese and cooked greens is/are stored in contact with or under the red beef. The cooked bacon is/are stored in contact with or under the raw beef product. Also eggs raw shelled stored above butter. Raw chicken stored next to cooked meat. Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. There was food particles inside the ice storage bin.
- Proper/Adequate Handwashing - 4 penalty points
The servers did not follow procedures for proper handwashing. Servers do not wash their hands with 110F water but use cold. Server also do not wash their hands after bussing their tables and or consumption of a beverage.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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. Beverage on the expo line.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer and blue chemical are not properly labeled.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination. The equipment observed around the establishment include: tongs, spatulas, knives as well as other equipment use for food preparation.
- 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. These areas include: shelving, railing, storage areas, tops, handles, gaskets, doors of all equipment.
- 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 around the food establishment are stored outside of a sanitizer bucket when not in immediate use.
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Regular | 08/25/2015 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked sausage is stored in contact with or under the raw beef product. The all ready to eat foods is stored in contact with or under the raw beef product.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available. Manager certificate hasn't been converted to a City of Fort Worth.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The Hobart mixer(rusted and some chipped areas) located in the kitchen is 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.
- Lighting - GRP (corrected on site)
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent a hood.
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Regular | 04/17/2015 | 87 |
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from bar gun holsters.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product. The soda gun holster located in the bar has/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 | 12/16/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Shrimp kabobs and containers shrimp in front/main cook line are at 39°F. The steak in reach in drawer, kabobs, sour cream, and pico is at an internal temperature of 43 to 52 degrees F and is not being maintained at 41 °F or below. The salad dressings and tartar sauce is in/on the prep cooler at an internal temperature of 45 to 49 degrees F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area at wait station.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The salad prep cooler, dessert reach in, bar prep and dressing cooler in the waiters' station did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the baking area are not stored in a manner to prevent contamination of the product. The Hobart mixer(rusted and some chipped areas) and shelving in refrigerators(rusted and chipped paint)located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Cutting board at main prep line damaged. The front microwaves, ice machine located in the dishwash machine area has/have adhering foreign material. Salad plate refrigeration has food debris inside.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Floors in the behind ice machine are not clean--standing water . TFER 229.167(p)(1) - Page 106. Floor surfaces in the baking area- are damaged.(regrout where standing water observed between tiles) Gap in seal of walk in cooler door. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.--warewash
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Regular | 12/16/2014 | 86 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is handling lemons with his bare hands.
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the grill area.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The strawberry bin located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized knives stored between the food prep tables are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The ice scoop is stored with the handle into the ice.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The ice is not covered during storage. A cover is not provided for the ice bin.
- 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 cook's area.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. A light bulb in the vent a hood is not shielded.
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Regular | 08/25/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood(skewered shrimp, bacon wrapped, salmon and shrimp in walk in cooler) is in/on the reach in drawers and in walk in cooler at an internal temperature of 38 to 45 degrees F and is not maintained at 34 °F or below. The cooked potatoes is at an internal temperature of 42 to 44 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 prime rib is/are in/on the food warmer at a temperature of 110 degrees F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in unit and salad cooler in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the bakery area and wait station are not stored in a manner to prevent contamination of the product. The food slicer located in the food preparation area has/have adhering food or food particles. The shelving in the dessert cooler and reach in at front located in the kitchen is/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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen drain grates in 2 areas are damaged.
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Regular | 04/09/2014 | 78 |
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