- 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 Evidence of spoon, pickle/pepper in sink
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10ppm to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, microwave oven, and can opener located in the kitchen has/have adhering foreign material and/or food, food particles.
- 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. Storage shelves located in kitchen are not free of dust, dirt, food residue, and other debris.
- Toilet Facilities - GRP
TFER 229.167(f)(2) - Page 105. Toilet tissue is not provided for each toilet room. Observation made in ladies restroom
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Section on of the ceiling in kitchen is leaking
|
Regular | 10/08/2015 | 87 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and soda back splash located in the bar has/have adhering foreign material, food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the bar are damaged. Water leak in ceiling of bar area.
|
Regular | 06/17/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, shredded cheese, and potato salad is at an internal temperature of 52 - 54°F and is not being maintained at 41 °F or below. Sliced Tomaotes 54°F Shredded Cheese 53°F Potato Salad 52°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cold slaw and baked beans are stored under the ribs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The Bar-B-Que Ribs, Chicken, and Brisket that is/are located in the reachin refrigerator and freezer 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The seasoning and spice containers located in the food preparation area has/have adhering food or food particles. The food containers/lids located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine, soda machine back splash, and can opener located in the kitchen has/have adhering foreign material and/or food, food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Section on of the ceiling in kitchen is leaking
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent in kitchen have accumulation of dust.
|
Regular | 06/17/2015 | 78 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the kitchen 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 in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle down into the ice. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener and holder located in the kitchen has adhering foreign material.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light in the vent a hood is not shielded.
|
Regular | 02/10/2015 | 87 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering mold.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
|
Regular | 10/15/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cole slaw, potato salad and slice cheese is at an internal temperature of 48 to 52 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 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer, small reachin freezer, walkin refrigerator's shelves and ice machine located in the food establishment has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors 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.
|
Regular | 10/15/2014 | 88 |
- Cold Holding Temperature - 5 penalty points
The potatoe salad, cole slaw, slice tomatoes and cheese is at an internal temperature of 45 to 49 degrees F inside the prep-cooler located in the kitchen and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the kitchen has/have adhering foreign material. The gaskets located in the reachin refrigerator (prep-cooler) located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. The outside receptacle is damage and is leaking wastewater.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen under and behind the equipment are not clean. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and warewashing area are damaged. The floor in the kitchen and warewashing area are not smooth, non-absorbsnt and easy to clean.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The lights in the kitchen, vent hood, pit area and in the employee restroom are not shielded. Some lights are missing the end caps in the kitchen area. One lights in the vent hood is not shield.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
|
Regular | 06/19/2014 | 92 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked beef 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the kitchen by the radio did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, food slicer, and can opener located in the food establishment has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. The dill pickle buckets have been reused to stored food.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product and pork product is/are being thawed improperly.
- 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. The fan covers in the walkin refrigerator are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and warewashing area are damaged. The floor in the kitchen and warewashing area are not smooth, non-absorbsnt and easy to clean. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the walkin refrigerator are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. Pit area
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
|
Regular | 02/12/2014 | 90 |
Restaurant representatives - add corrected or new information about Sammies Bar-B-Que, 3801 E Belknap St, Fort Worth, TX 76111 »