- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue and purple chemicals are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- 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 cutting board located in the prep table in the serving area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Bleach wiping cloth sanitizer concentration at <10 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the dry storage area are not clean .
- Plumbing- GRP (corrected on site)
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
- 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. Expired and wet unuseable test strips must be replaced.
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Regular | 11/12/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced cheese that is/are located in the reach in cooler in the grill area 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reach in freezer that is located in the dry storage area is broken. The two reach in coolers in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 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 bottom surface of reach in cooler located in the dry storage area has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwash machine area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment are not clean .
- Paper Test Strip Testing Devises - GRP
Bleach and Quat. ammonium test strips are expired.
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Regular | 07/06/2015 | 84 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The gravy is in/on the steam table at a temperature of 128°F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaner stored on prep table with food on it.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 03/03/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 steam table located in the kitchen has/have adhering food or food particles. The microwave oven 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.
- Food Protection - GRP
Containers, of cooked brisket, are placed on the floor as they are taken out of BBQ pit.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 11/20/2014 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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
There are inadequate handwashing sinks available in the customer service area.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry goods is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The dry goods is/are not stored in food storage areas.
- 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. TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 07/31/2014 | 84 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans are in the food warmer at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an excessive concentration of >200 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 soda machine, ice machine, and shelves located in the food establishment have adhering foreign material.
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Regular | 03/12/2014 | 86 |
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