- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
Improper Cooling - Low Range Mashed potatoes in the walkin refrigerator were 46°F - 49°F after cooling since 12/11 at night.
- Cold Holding Temperature (corrected on site) - 5 penalty points
Improper Cold Holding - Rapidly Cool Beer batter, sliced cheeses, and deli meats on the food prep table and food prep cooler were 46°F - 55°F and not held at 41°F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Improper - Hot Holding Cooked chicken on the grill was at 120°F - 125°F and not held at 135°F or above
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Bare Hand Contact With Ready-to-Eat Food Food service worker handled eggs benedict sandwich items with their bare hands and did not wear gloves.
- Evidence of Insect Contamination - 3 penalty points
Insect Contamination - Inside Fruit flies were observed in the mop sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Food Contact Surfaces - Not In Good Repair Cutting boards are damaged. Food prep cooler door is damaged. Food Contact Surfaces - Not Properly Clean Condensation/standing water at the bottom shelves of the food prep coolers. Improperly Used Single-Service/Single-Use Articles Cup used as scoop for ice scoop
- Food Establishment Permit/Food Handler Card - 3 penalty points
Food Handler(s) Not Trained
- Non-food Contact Surfaces - GRP
Nonfood-contact Surfaces Are Not Clean Air vents, vents, paper towel dispenser, soda dispensing machine, and gaskets have adhering dust, food and/or foreign matter.
- Garbage and Refuse Disposal - GRP
Tight Fitting Lids Not Provided for Outside Receptacles *lid missing to dumpster
- Floors, Walls and Ceilings - GRP
Ceiling Covering/Panels Not Installed or Attached Ceiling Surfaces Are Not Clean
- Cleaning Equipment - GRP
Mops Improperly Stored
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Regular | 12/12/2015 | 72 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The vegetable soup and sauce are beyond the discard date.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The containers holding utensils is soiled.
- 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.
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Regular | 08/25/2015 | 90 |
- 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 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles located in the bar has/have adhering foreign material.
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Regular | 08/25/2015 | 94 |
- Food Protection - GRP
Unwrapped straws used for the drinks.
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Regular | 04/14/2015 | 100 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The queso and tortilla soup is in/on the ice bath at a temperature of 74°F and 71°F, respectively after cooling for 4 hours.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling sandwich bun with bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous dressings, pico de gallo and the potato soup prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. -facility is serving ceviche with raw salmon
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men and womens' restrooms is not providing sufficient hot water for handwashing. Hot water 62°F - 65°F
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin freezer and food prep cooler in the kitchen\ did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers located in the kitchen have adhering food or food particles. The cutting boards, ice bucket and commercial microwave 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 Fort Worth Food Handler Card(s) are not displayed or available. -some cards are not registered with CFW Your employee(s) have not attended required food handler training. -cannot find one card for a cook
- 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. -soda dispensing machine
- 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. <200ppm quat
- Cleaning Equipment - GRP
Mop hose is damaged
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen by the convection oven is not maintained in good repair. -sink drains slowly
- 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. -chlorine test strips for dishmachine
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Regular | 12/18/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and cut tomato is at an internal temperature of 52°F and is not being maintained at 41 °F or below. The fish/seafood is on the flip top prep cooler at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the near cook line is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers located in the kitchen have adhering food or food particles. The shelving, plastic containers and spatula located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 08/11/2014 | 89 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is flowing from bar gun that is misssing drain line.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering food or food particles.
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Regular | 08/11/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes is in/on the reachin refrigerator at an internal temperature of 46°F and is not being maintained at 41 °F or below. The coleslaw and diced tomatoes is at an internal temperature of 46 - 48°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes is/are at an internal temperature of 118°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous deli meat, cheese sauce, and tartar sauce prepared and held in the reachin refrigerator and walkin refrigerator has exceeded the maximum holding time in which it may be served. The queso sauce ande spinach artichoke dip that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Prepared foods were thawed from the freezer
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker and dishwasher did not follow procedures for proper handwashing. Dishwasher did not wash hands after touching dirty dishes and before touching clean dishes Food service worker did not wash hands before putting gloves on
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The spatulas and food containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator and ice machine panel located in the kitchen has/have adhering condensation and food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. One card was a photocopy of CFW card On-line training has not been registered with the City of Fort Worth
- 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. Drink dispensing machine
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Grease/Liquid waste on cement floor
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Regular | 04/03/2014 | 76 |
Restaurant representatives - add corrected or new information about Baker Street Pub & Grill, 6333 Camp Bowie Blvd, Fort Worth, TX 76116 »