- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor.
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Regular | 10/09/2015 | 97 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the dishwash machine area is inaccessible to food service employees.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
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Regular | 10/09/2015 | 91 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Knives stored in the upstairs kitchen need to be stored on the actual metal strip not behind it.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached.
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Regular | 06/22/2015 | 94 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The chef is/are handling all ready to eat foods with their bare hands. The chef that was preparing ready to eat salad needs to wear gloves at all times, when changing stations also needs to make sure to wash hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The pre-cooked sausage is/are stored in contact with or under the raw beef product.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient COLD water for handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of blue chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. All utensils used for food prep and cooking need to be stored in a secure area where flies won't be able to land on them.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sanitation buckets where not at the correct sanitation strength (0ppm). Sanitizer buckets need to be changed every two hours and need to be checked for proper concentration of sanitizer (50 ppm to 100 ppm).
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached.
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Regular | 06/22/2015 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Cold plate and hoses is in contact with ice used for drinks.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coolers located in the bar has/have adhering foreign material.
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Regular | 02/06/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Ice that is in contact with cold plate and hoses is being used for drinks.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the bar is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coolers located in the bar has/have adhering foreign material.
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Regular | 02/06/2015 | 90 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishmachine is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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.
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Regular | 02/06/2015 | 94 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the warewash area is inaccessible to food service employees.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishmachine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in meat cooler.
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Regular | 02/06/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Cups placed in hand sink at wait station.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Employee ladies restroom does not have a covered trash can.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. There is a bare wood coverplate on the ceiling in the wait station.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light sheild is missing in the warewash area.
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Regular | 10/03/2014 | 96 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Server drew water for pitchers from hand sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Chemicals are stored over food items in wait station.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light bulb in the walk in cooler is missing a plastic shield and endcaps.
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Regular | 10/03/2014 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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
The equipment or utensil that is in use does not provide protection from contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the back storage area are damaged.
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Regular | 06/10/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The various ready to eat foods is in/on the walk-in cooler at an internal temperature of 49°F-53°F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walk-in cooler is not holding cold various ready to eat foods at 41°F (raw seafood at 34°F).
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from sink located in the dish machine room.
- 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(i)(2) - Page 38. The cases of vegetables is/are not stored in food storage areas. Cases of vegetables are stored to close to the mop sink. Cases of pork product are stored on the floor.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen pork product is/are being thawed improperly.
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Regular | 06/10/2014 | 86 |
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