- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. Observed raw shrimp cold holding at an internal temperature of 43°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Observed the unclean rinse and sanitizer water in the 3 comp sink with floating food particles.
- 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 in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The cutting boards and prep coolers located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The tortillas 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. Food prep shelves and outside of food prep coolers have residue.
- 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. Observed wiping cloths not stored in sanitizer water.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
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Regular | 02/04/2016 | 86 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . The expos that garnish the food touch dirty surfaces and continue to garnish the food item.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The red beef cheek meat is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The servers did not follow procedures for proper handwashing. Servers do not wash their hands for the 20 second duration after picking up dirty dishes from the dinning room and or touching an area of clothing.
- 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. Employee drink found inside reach in refrigerator. The handwashing sink in the expo line is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The self service beverage machine located in the dining room has/have adhering foreign material. Self service beverage machine has grime build up this also includes the noozles.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- 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: tops of all equipment, gaskets of all equipment, railing and storage areasare not clean.
- 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. Towels in the kitchen are left outside of the sanitizer bucket.
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Regular | 10/01/2015 | 78 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back of bar is not providing sufficient hot water for handwashing.
- Evidence of Insect Contamination (corrected on site) - 3 penalty points
Flies were observed in or around the bar. MUST CLOSE WINDOWS AND TREAT AS PER OUTER VARIANCE AGREEMENT UNTIL PROBLEM IS RESOLVED.
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Regular | 06/09/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken beef and sausage is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The plastic container lids located in the kitchen is/are 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 boxed tortillas are not stored in food storage areas. On floor of walkin.
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Regular | 06/09/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is in the reaching prep refrigerator at an internal temperature of 39°F and is not maintained at 34 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back corner is not providing sufficient hot water for handwashing.
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Regular | 02/06/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food on floor is not stored in food storage areas.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 10/07/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the men's restroom.
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Regular | 06/06/2014 | 92 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the men's restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The plastic tubs located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 06/06/2014 | 94 |
| No violation noted during this evaluation. | Regular | 02/12/2014 | 100 |
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