- Cold Holding Temperature - 5 penalty points
The butter is 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 turkey wings is in/on the hot hold equipment at a temperature of 112°F and is not being maintained at 135 °F or above. The rice is in/on the hot holding unit at a temperature of 130°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The smoked meat products that is/are located in the reach in coolers 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.
- Approved Source/Labeling - 4 penalty points
The packaged packaged dessert products is/are not labeled as specified in law.
- 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The meat stored in the freezer is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area, oven, and fryer area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 02/11/2016 | 79 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
Cheese sauce in on the stove hot hold at 109°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food service/dispensing area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Dry beans are stored in a non commercial container.
- Food Protection - GRP
Pit screening does not extend to ground and allows insect and rodent entry.
- 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. Solution is at 10ppm.
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Regular | 10/07/2015 | 83 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sausage and other cooked foods that is/are located in the food prep sink area 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 smoked meats that is located in the food preparation area that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is 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 food preparation area, serving area and men's restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic bin holding clean utensils is soiled. The ice bucket used to obtain ice is not commercial grade. Linen cloths are placed over cobblers.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Ladies room door closure mechanism is broken.
- Cleaning Equipment - GRP
The mop sink room is dis-organized and mop sink is difficult to get to.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/26/2015 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cheese sauce for the mac and cheese is on the counter at 78°F. The beef product is in/on the hot box at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs stored on top of case of pork.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand sink at the front counter is not reaching 100°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The hot box in the food preparation area did not have a readily available and visible thermometer.
- Food Protection - GRP (corrected on site)
Screening for the pit area is ripped.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is/are being thawed improperly.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the warewash sink area is not maintained in good repair.
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Regular | 02/04/2015 | 82 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
Cheese sauce in pot is at 107°F after one hour and will not cool to 70°F within the next hour.
- Cold Holding Temperature - 5 penalty points
Potato salad in prep table is held at 49°F for less than one hour. All other foods are non-potentially hazardous.
- 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 men's restroom.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Dish detergent stored over cleaned pans.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the BBQ pit has/have adhering food or food particles and grease.
- Single-service/Single-use Articles - GRP
Cases of cups stored on the floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the BBQ pit location are not clean .
- Cleaning Equipment - GRP
The mop sink is being used as a storage area.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Screening around pit has been damaged.
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Regular | 10/08/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Tomatoes and cheese in prep table held at 47°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Rice on steam table held at 125°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked meats is/are stored in contact with or under the eggs, raw in-shells.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. New tiles are ordered.
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Change of Ownership | 06/02/2014 | 86 |
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