- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream freezer in the dessert service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food rack located in the BBQ pit has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Most employees are new and have not received training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage. Cream pies are not covered.
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Regular | 11/11/2015 | 91 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
Briskets are wrapped in foil and will not cool to 70°F in two hours.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dish washer failed to wash his hands when handling clean dishware after handlling soiled dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook rinsed a wiping cloth in a hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Soiled knife is on the knife rack. Ribs are stored in an igloo ice chest. Container holding rub is not a commercial grade food container.
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Regular | 07/22/2015 | 84 |
- Handwash Facilities Adequate & Access - 3 penalty points
One hand sink in ladies restroom is not providing hot water.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
BBQ ribs are being held in an igloo chest which is not commercial grade.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 03/11/2015 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chopped beef on the steam table is held at 114°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The onion/bacon mixture in the walk in cooler is not dated.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the food preparation area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The interior of the ice maker has adhering foreign matter.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. New employees have not been trained.
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Regular | 11/06/2014 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
Brisket on cutting table held at 131°F.
- 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. One manager's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage. TFER 229.164(i)(1) - Page 38. The beef is/are not covered during storage.
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Regular | 07/07/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Guacamole and diced tomatoes held at 47°F in rear prep table.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Beef trim and ribs in front area hot box is at 121°F and 86°F respectively. Hot box in back prep area is holding all foods at 121°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food warmer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Pit has heavy accumulation of food matter. Small disposable cups used as scoops in ready to eat foods. Sauce bottles stored in an open outdoor area. Knife in bakery area has a damaged tip. Bakery oven has build up of carbon and other matter.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back room do not fit properly.
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Regular | 03/12/2014 | 77 |
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