- Cold Holding Temperature (corrected on site) - 5 penalty points
The foods in the reachin by the grill (cut tomatoes, cooked peppers, sauces, cheese) is at an internal temperature of 50 to 55 degrees F and is not being maintained at 41 °F or below.
- 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 kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator used to store produce and eggs in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator door tracks and shelving storing to-go containers located in the kitchen has/have adhering food or food particles. The ice scoop container next to soda machine and large ice machine located in the kitchen have adhering mildew/foreign residue buildup.
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Regular | 01/26/2016 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, sour cream, and tomatoes are at an internal temperature of 50 to 54 degrees F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the raw beef product.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door is open on the dumpster
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ice machien area are damaged.
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Regular | 09/14/2015 | 77 |
- 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 Adequate & Access - 3 penalty points
The handwashing sink in the bar is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of soap are not properly labeled.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. Repair piping leading to drain.
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Regular | 05/12/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The goat cheese and cut tomato is at an internal temperature of 43-45°F and is not being maintained at 41 °F or below.
- 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 kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door gaskets of reachin units located in the kitchen has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the vent hood area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
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Regular | 05/12/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The guacamole, mashed potatoes, eggs, dressings and pico de gallo in reachin prep cooler is/are at room temperature with an internal temperature of 48-52°F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the kitchen has adhering food or food particles. 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen near vent hood are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
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Regular | 01/12/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *opened drink in the reachin refrigerator
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food container lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel, bottom shelf of the ice cream freezer, tops of glasses in the ice cream freezer and can opener located in the food establishment has/have adhering foreign and food material. The in-use utensils used for preparation or serving in the ice cream area are not stored in a manner to prevent contamination of the product. *ice scoops for ice cream
- 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. *soda dispensing machine (not the nozzles) *outer part of the container of milk has red syrup on it
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. *insulation above the ice machine/walkin refrigerator area TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. *gaps/openings TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. *by the employee restroom
- Plumbing- GRP
No information available.
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Follow-up | 09/16/2014 | 87 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The meat sauce and brown gravy is in the 3-door reachin refrigerator (by the employee restroom) and the walkin refrigerator, respectively at a temperature of 45°F and 67°F, respectively after cooling for 9/10/14.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shelled eggs, cooked portabella mushrooms, cooked red bell peppers, and salsa is at an internal temperature of 55°F - 63°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The aoili and chili (prepared on 9/8) that is/are located in the reachin 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. The ready-to-eat potentially hazardous bechemel sauce (9/4) prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. *before putting gloves on.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200 ppm sanitizer (sanitizer buckets at the front)
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator, food prep cooler (COS), bread reachin refrigerator, ice cream chest freezer, and the walkin refrigerator/freezer in the food establishment did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food container lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel located in the food establishment has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice cream area are not stored in a manner to prevent contamination of the product. *ice scoops for ice cream
- 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. *soda dispensing machine (not the nozzles)
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. *insulation above the ice machine/walkin refrigerator area TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. *gaps/openings TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. *by the employee restroom
- Plumbing- GRP
No information available.
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Regular | 09/11/2014 | 67 |
| No violation noted during this evaluation. | New Facility | 05/23/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw in shell eggs, shredded cheese, sour cream, sliced tomatoes is in/on the reachin refrigerator at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold food at 41°F (raw seafood at 34°F).-- across from the grill area - 55F
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles.
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Regular | 05/23/2014 | 83 |
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