- Cold Holding Temperature - 5 penalty points
The blue cheese and guacamole is at an internal temperature of 55-63°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the raw beef. The blue cheeese is being served using a single use condiment container which has no handle, which may result in contamination.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemicals 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 soda machine backplate located in the customer service area 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. Saintizer bucket concentration was 0-10ppm.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Men's and women's restroom vents are not clean.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. There were employee items stored on the soda machine syrup boxes.
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Regular | 11/17/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hamburger meat, house-made ranch dressing, guacamole, in the reachin cooler by the grill are at an internal temperature of 47 to 54 degrees F and is not being maintained at 41 °F or below. The cheese and tomatoes are at an internal temperature of 50 to 54 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 refrigerators 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 kitchen is at an excessive concentration of 0 PPM to sanitize equipment and utensils.
- 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 chest freezer and storage container used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the chest freezer. The spatula located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator is not cold holding foods at 41°F or below.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of potatoes is/are not stored in food storage areas. TFER 229.164(i)(2) - Page 38. The frozen onion rings is/are not stored in food storage areas.
- Paper Test Strip Testing Devises - GRP
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 | 11/21/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hamburber meat, raw chicken, buttermilk, house made ranch, and fried chicken is in/on the tall upright refrigerator at an internal temperature of 48-60°F and is not being maintained at 41 °F or below. The hamburger meat, ranch dressing, guacamole, diced tomatoes, pico, and hot dogs is in/on the reachin cooler by the grill at an internal temperature of 47 to 50 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the tall upright refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The salmon patties is/are stored in contact with or under the racks in the freezer and containers of uncovered breaded food is stacked on top of each other.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The houses made ranch dressing that is/are located in the refrigerators 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator and the tall refrigerator by the ice machine is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- 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 manager in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The chest freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The chest freezer, food storage containers, and the Presto warmer for the chili used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The in-use utensils used for preparation or serving in the melted cheese are not stored in a manner to prevent contamination of the product.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of potatoes is/are not stored in food storage areas.
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Regular | 04/28/2014 | 72 |
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