- Sound Condition (corrected on site) - 4 penalty points
The squash are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 130 to 134 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knives, toaster, and ice machine located in the kitchen have adhering food or food particles.
- Food Protection - GRP
The restaurant manager's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. Observed restaurant manager handling dinner rolls with hair down and not properly restrained.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed storage drawers under the flat top grill had food residue. Observed gasket on drawer cooler under grill was broken and unattached.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The toaster does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 11/10/2015 | 86 |
| No violation noted during this evaluation. | Regular | 07/18/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood are in the refrigerator at an internal temperature of 39-41°F and are not maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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. 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
The ice machine located in the kitchen has adhering foreign material.
|
Regular | 07/18/2015 | 84 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice bin, glass rack and coolers located in the bar have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ice is/are not stored in food storage areas.
|
Regular | 07/18/2015 | 94 |
- 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.
- Approved Source/Labeling - 4 penalty points
The packaged muffins and sandwiches are not labeled as specified in law.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Protection - GRP
There is no splash guard between the hand sink and the ice bin.
|
Regular | 07/18/2015 | 86 |
| No violation noted during this evaluation. | Regular | 07/18/2015 | 100 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The glass rack and refrigerator located in the bar have adhering foreign material.
|
Regular | 07/18/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced marinated tomatoes and dice cooked chicken is at an internal temperature of 46 to 50 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food (fruits) preparation area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 155 to 159 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and bottom shelve of the reachin freezer located in the food establishment has/have adhering foreign material. The in-use utensils used for preparation or serving in the food (fruits) preparation area are not stored in a manner to prevent contamination of the product. Knive stored between wall and equipment. The cutting board located in the food (fruits) preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. There is a hole on the wall.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair.
|
Regular | 05/22/2015 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The corn chowder soup is in/on the walkin refrigerator at a temperature of 46°F - 48°F after cooling since 1/15 at night.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Salsa was dated with incorrect date (1/3) in the walkin refrigerator. Chef stated salsa was prepped on (1/9). Thawed foods were not dated properly when taken out of the freezer and placed in the reachin refrigerators.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. -did not wash hands after handling dirty dishes and before handling clean dishes
- 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. -spoon inside handwashing sink -herb/oil based sauce poured down hw sink -eggs inside hw sink
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 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. >200ppm bleach
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 01/16/2015 | 77 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The alfredo sauce is in the steam table at a temperature of 120 to 124 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
The ready to eat food is stored in contact with or under the raw beef product.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and utensils located in the kitchen have adhering foreign material.
|
Regular | 09/15/2014 | 88 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The barguns and glassware located in the bar have adhering foreign material.
|
Follow-up | 09/15/2014 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material.
|
Follow-up | 09/15/2014 | 97 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
|
Regular | 09/06/2014 | 97 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
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.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a ware washing machine or alternative equipment has not been approved by the Health Authority. A 4 compartment sink is not provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun and holster located in the bar have adhering foreign material.
|
Regular | 09/06/2014 | 83 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep cooler located in the kitchen has/have adhering foreign material.
|
Regular | 09/06/2014 | 93 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bin, soda gun, holster and glass rack located in the bar have adhering foreign material.
|
Regular | 09/06/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw in shell eggs over the lettuce and bell peppers in the walk in.
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 05/19/2014 | 85 |
Restaurant representatives - add corrected or new information about Sheraton Fort Worth Hotel And Spa, 1701 Commerce St, Fort Worth, TX 76102 »