- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is 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 (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.
- 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 - 3 penalty points
The ice machine and soda machine located in the food establishment have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not closed.
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site)
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dining room were left open.
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Regular | 12/18/2015 | 87 |
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in refrigerator in the bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized ice scoop stored in the bar are exposed to splash, dust, or other contamination. The equipment or utensil that is in use does not provide protection from contamination. Some these equipment includes bar spoons, mixing equipment, knives, cutting boards, measure utensils.
- 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. These areas include: railing, shelving, tops of equipment.
- 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. Towels around the bar area are left outside of the sanitizer bucket.
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Regular | 08/18/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw red meat is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing - 4 penalty points
The servers, prep employees and cooks did not follow procedures for proper handwashing. Employees do not lather their hands for the required 20 seconds before they rinse. Employees do not wash their hands when switching gloves and/or switching tasks.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen and dishwashing areas is used for purposes other than handwashing. There is evidence that cook is 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 (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. A spray bottle in the prep area with a yellow liquid material was not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the preparation area has/have adhering foreign material. Single service, single use and clean sanitized ice scoop stored in the server area are exposed to splash, dust, or other contamination.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The baked and sweet potatoes is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination. These utensils include: spoons, knives, spatulas, tongs as well as any other items that are involved in food preparation.
- 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. Some of these areas around the food establishment include: shelving, railing, tops of equipment and storage areas.
- 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. Towels around the food establishment were not stored inside the sanitizer bucket.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Some of the "to go" boxes in the establishment are stored too high, touching the roof tiles in the server area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. There is a vent in the kitchen of the establishment that has not filter.
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Regular | 08/18/2015 | 82 |
| No violation noted during this evaluation. | Regular | 04/15/2015 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen 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 kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 04/15/2015 | 87 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food preparation area is used for purposes other than handwashing.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and soda machines located in the food establishment have adhering foreign material.
- 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 | 12/10/2014 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the serving line.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice macine, soda machines, and can opener located in the food establishment has/have adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair.
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Regular | 08/26/2014 | 90 |
| No violation noted during this evaluation. | Regular | 04/17/2014 | 100 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bin lid, glassware, and ice machine located in the food establishment have adhering foreign material.
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Regular | 04/17/2014 | 93 |
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