- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back of kitchen is not in proper working order to permit adequate handwashing. Handle broken on hot water side.
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticide are present in the dishwash machine area\ and are not needed for food service operations.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink. Drain is slow to drain and may contribute to drain fly issue.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soda fountain located in the kitchen has adhering foreign material.
- 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.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
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Regular | 10/13/2015 | 85 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the bar has/have adhering foreign material.
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Regular | 06/19/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling fruit with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in an area other than a 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 kitchen is not in proper working order to permit adequate handwashing.
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of cleaner are not properly labeled. Containers of cleaner 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 foreign material.
- Non-food Contact Surfaces - GRP
Vents for ice machine are dusty. Rack under grease collector is not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 06/19/2015 | 80 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the ice maker.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep coolers in the food preparation area did not have a readily available and visible thermometer.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent on ice maker is covered with dust.
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Regular | 02/19/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink by the entrance door is used for purposes other than handwashing. A shelf was stored on the hand sink.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Plumbing- GRP
Walkin refrigerator is leaking water from the ceiling.
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Regular | 10/08/2014 | 88 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun in the bar is not being washed, rinsed, and sanitized. It is being cleaned by soaking it in soda water over night. The cloth lining under the bar glasses located in the bar has/have adhering dirt. Single service, single use and clean sanitized food equipment stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed bar ice must be protected from contamination.
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Regular | 06/19/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The egg batter, cheeses, sour cream sauce, garlic and spices in oil, and sauces with cream cheese is at an internal temperature of 44-50 degrees F or below and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sour cream sauce in the walkin refrigerator in a marked container or package and exceeding the four (4) hours of the time when it was removed from temperature control is not discarded.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The wiping cloths are being stored in bleach sanitizer that is too strong.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dish racks for the dish machine are not clean. The soda nozzles and the ice machine located in the kitchen has/have adhering algae. Single service, single use and clean sanitized ice scoop stored in the on top of cloth on the ice machine are exposed to splash, dust, or other contamination. Single service, single use and clean sanitized container of food equipment stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Floor drains are missing their covers.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 06/19/2014 | 73 |
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