- Sound Condition (corrected on site) - 4 penalty points
The towels over raw dough and cooked tortilla is/are unsound and should not be sold, served or consumed. Observed using lent towels must have disposable cloth napkins or used plastic under towels.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The mushroom is/are stored in contact with or under the raw beef product.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the cashier's area. Observed soap dispenser spout was broken but dispenser is available to use.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of ammonia are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The walkin refrigerator did not have a properly calibrated thermometer. Added a new thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed a knife stored between wall and equipment, which was removed and cleaned. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Observed using cup to scoop food or a bowl to scoop food without proper handle.
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Regular | 01/11/2016 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 41°F and are not maintained at 34 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The lids and ice scoop bucket located in the kitchen 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.
- 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.
- 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.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
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Regular | 09/03/2015 | 86 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage bins located in the kitchen have adhering foreign material.
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Regular | 05/16/2015 | 93 |
| No violation noted during this evaluation. | Regular | 01/09/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tzatziki, tahini sauce, diced tomato and shredded cheeses is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The plastic containers of chicken stored 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 | 09/11/2014 | 92 |
- Cold Holding Temperature - 5 penalty points
The raw eggs that are in the walk in cooler and grill area at an internal temperature of 57°F and 73°F respectively and are not being maintained at 45 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Employees food handler cards are not transferred to FW food handlers.
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Regular | 05/09/2014 | 89 |
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