- Cold Holding Temperature - 5 penalty points
The sliced and diced tomatoes, meats and cheeses are at an internal temperature of 45 to 55 degrees F and are not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed. Three dented cans in the dry storage area.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled. The bug spray present in the back storage area and is not needed for food service operations.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the women's restroom is obstructed and dirty water is backed up into the sink. The handwashing sink in the kitchen is not completely attached to the wall and dirty water does not fully drain.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the drink service area and the reachin refrigerator in the kitchen/grill area did not have readily available and visible thermometers.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwaves and microwave doors located in the servers area and kitchen have adhering food or food particles. The cappuccino machine, juice machine, and french fry cutter located in the food establishment have adhering food or food particles. Inside the freezer in the back storage area, inside the reachin refrigerator and the doors of the reachin refrigerator located in the food establishment have adhering food or food particles. The microwave ovens used to prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Clean sanitized plates stored in the kitchen under the food prep line are exposed to splash, dust, or other contamination.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Bowls without handles used as scoops in the dry beans and flour.
- 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. The top of the warmer lights in the kitchen pass-through have adhering dirt and dust.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(2)(A) - Page 87. Single-service and single-use articles are not stored in a clean dry location.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered in the employee restroom and the customer women's restroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the under the grill 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 01/06/2016 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes is at an internal temperature of 48°F and is not being maintained at 41 °F or below. The cooked sausage bits is at an internal temperature of 56°F and is not being maintained at 41 °F or below. The cooked ham is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service employee is drinking in a food service area from an uncovered container.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product. The potatoe slicer located in the kitchen has/have adhering food or food particles. The orange juice machine and cappuccino machine located in the server station has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwasher area are not clean . Black mold growing along the seals of the dishwasher area to the wall. TFER 229.167(p)(2)(A) - Page 106. Floors in the dry and to-go storage areas are not clean .
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Regular | 09/03/2015 | 88 |
- Cold Holding Temperature - 5 penalty points
The tomatoes is/are at room temperature with an internal temperature of 48°F and is not being maintained at 41 °F or below. The diced ham is/are at room temperature with an internal temperature of 49°F and is not being maintained at 41 °F or below. The sausage is/are at room temperature with an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerator in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in cooler located in the grill area has/have adhering food or food particles. The can opener located in the employee restroom area has/have adhering food or food particles. The microwave located in the servers area has/have adhering food or food particles. The flour scoop located in the prep area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cold hold food container located in the reach in prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the kitchen has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the underneath the grill, reach in refrigerator, and the floors near the employee restroom are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the employee restroom area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The freezer and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/07/2015 | 89 |
- Cold Holding Temperature - 5 penalty points
The sliced ham and diced sausage is at an internal temperature of 50°F-51°F and 60°F-63°F, respectively and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling all ready to eat foods with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is chewing in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Food service worker was chewing while preparing food. The handwashing sink in the kitchen is used for purposes other than handwashing. -wiping cloths are being washed in the handwashing sink -utensils are being stored in the handwashing sink inside the 3-compartment sink area
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food preparation area is not in proper working order to permit adequate handwashing. -Hot water is at 145°F -HW sink does not have adequate cold water
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
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Regular | 01/25/2015 | 78 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The toaster 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. The shelves located in the walkin refrigerator has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering foreign material. Cardboard lining bottom shelving of prep tables.
- Food Protection - GRP
There are containers of food on the floor.
- Plumbing- GRP
Faucet for compartment sink is leaking.
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Regular | 09/12/2014 | 97 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers 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. The rolling pin located in the 3-compartment sink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelving, cappuccino machine, and juice machine located in the food establishment has/have adhering food or food particles.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 05/09/2014 | 92 |
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