Blue Tower Cafe, 101 Summit Ave, Fort Worth, TX 76102 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The salad dressing is stored in contact with or under the raw eggs.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Protection - GRP
The food service workers' hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
|
Regular | 09/10/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The melons are in the refrigerator at an internal temperature of 47°F and are not being maintained at 41 °F or below. The lunch meats and cheeses is in the prep cooler at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The juice is stored in contact with or under the raw eggs. The raw beef is stored in contact with or under the raw chicken
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
There are inadequate refrigerators for the operation of the business.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified food manager is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The refrigerators in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material.
|
Regular | 03/03/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salad dressings are at the reach in refrigerator at an internal temperature of 50°F and are not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The chili is in the steam table at a temperature of 120°F. Steam table is not a good choice for reheating food.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat chicken is stored in contact with or under the raw eggs.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Regular | 06/30/2014 | 77 |
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