- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the storage room.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The meat cooler drawers in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea nozzles, ice scoop container, ice bin, plates, counters, can opener, and vegetable peeler located in the kitchen has/have adhering foreign material. The cutting boards, ice shield in the ice bin, plates, and bowls located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Copies are not accepted.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The spice mixture is not covered during storage.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walk in cooler and freezer are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Ventilation systems in both restaurants are not clean.
- 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.
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Regular | 11/09/2015 | 81 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The bartender is/are handling fruit with their bare hands.
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Regular | 09/23/2015 | 96 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The prime rib is in/on the food warmer at a temperature of 120 to 124 degrees F and is not being maintained at 130 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing prior to donning new gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Twist cap bottle inside prep area of meat walk in cooler.
- Handwash Facilities Adequate & Access - 3 penalty points
The left side handwashing sink in the food preparation area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice maker, plate in freezer, interior food prep cooler near steam table, and tea dispensers/nozzles located in the food establishment has/have adhering foreign material. Door to lettuce chiller has build up. The cutting boards located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Wet towels underneath cutting board, also. Shelving in upright freezer has chipped paint. Single service, single use and clean sanitized bowls(front prep line) and spoons(at wait station) stored in the food establishment are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the main prep line. Reusing small portion cup to take up dressing.
- Food Protection - GRP (corrected on site)
2 bus tubs of dough on floor at bakery prep. Lemon contacting portioned butter.
- Non-food Contact Surfaces - GRP
Ice in light shield in walk in freezer.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Food debris and grease residual at pavement which is attracting flies. TFER 229.166(l)(3) - Page 95. Enclosure for dumpster/compactor is damaged. Dumpster is leaking at base.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the front prep line are not clean .
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Regular | 07/20/2015 | 72 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employee rinsed scoop only.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The containers/bowls, cut boards, and lid to flour located in the food establishment 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. Your employee's Food Handler Cards are expired.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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.
- Floors, Walls and Ceilings - GRP
Opening where pipe comes from wall at handsink at back prep.
- Plumbing- GRP
Floor grate near dishmachine has build up.
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Regular | 03/10/2015 | 85 |
- 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. There are tomatoes that have been dumped in the handwashing sink.
- 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 (corrected on site) - 3 penalty points
The ice scoop located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The lemons and bacon are not stored in food storage areas.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Lights are out in the vent a hood.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. Sink is leaking in the 3 compartment sink area.
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Regular | 11/12/2014 | 90 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Improper lids for jockey box.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. Hot fixture is leaking.
- 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.
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Regular | 09/22/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reach in drawers at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash sinks in the food prep and bakery area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Portion cup in sauce. Single service, single use and clean sanitized LID TO FOOD PREP COOLER stored in the food preparation area are exposed to splash, dust, or other contamination.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 07/25/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs and dressings is at an internal temperature of 44 to 46 degrees F and is not being maintained at 41 °F or below.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from handwash area in the bake station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice maker interior and ice scoop holder located in the kitchen has/have adhering foreign material. The lid to catfish breading located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 03/13/2014 | 89 |
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