Carinos Italian Restaurant, 5900 S Hulen St, Fort Worth, TX - Restaurant inspection findings and violations

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Business Info

Restaurant: CARINOS ITALIAN RESTAURANT
Address: 5900 S Hulen St, Fort Worth, TX 76133-7584
County: Tarrant
Type: Restaurant & Bar
Phone: 817-346-4456
Smoking: Non-Smoking Facility
Total inspections: 10
Last inspection: 09/29/2010
Score
90

Restaurant representatives - add corrected or new information about Carinos Italian Restaurant, 5900 S Hulen St, Fort Worth, TX »

Inspection findings

Inspection Type

Date

Score

  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    The ready-to-eat foods are stored in contact with or in close proximity to the handsink.
    Corrective action: The ready-to-eat foods must not be stored in contact with or in close proximity to the handsink. Corrections must be made immediately.
  • Handwash Facilities with Soap & Towels
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the dishwash machine area.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the dishwash machine area. Corrections must be made immediately.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The hose in the prep cooler located in the kitchen has/have adhering foreign material.
    Corrective action: The hose in the prep cooler located in the kitchen must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
Follow-up Inspection09/29/201090
  • Handwash Facilities with Soap & Towels
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the server station. No hand drying provisions were available at the handwash facilities in the server station.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the server station. Corrections must be made immediately. Hand drying provisions must be available at the handwash facilities in the server station. Corrections must be made immediately.
  • Toxic Items Properly Labeled/Stored/Used
    TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
    The paint are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Employee is spray painting a/c registers in the kitchen.
    Corrective action: The paint must be used in a manner that prevents the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
  • Manager Demonstration of Knowledge/Certified Food Manager
    TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
    Your employee's Fort Worth Food Manager's Certificate is not available.
    Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 96 hours.
  • Thermometers Provided/Accurate/Properly Calibrated
    TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
    The ice cream freezer in the kitchen did not have a readily available and visible thermometer. The food prep cooler in the kitchen did not have an accurate thermometer.
    Corrective action: The ice cream freezer in the kitchen must have a readily available and visible thermometer. Corrections must be made within 2 days. The food prep cooler in the kitchen must have a thermometer accurate to within +/- 2 °F. Corrections must be made within 2 days.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The dishes, flatware, slicer, can opener, dicer, soda machines, prep cooler, and mixer located in the food establishment has/have adhering foreign material. The cutting boards and storage containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
    Corrective action: The dishes, flatware, slicer, can opener, dicer, soda machines, prep cooler, and mixer located in the food establishment must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. The cutting boards and storage containers located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee's Food Handler Cards are expired.
    Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
Regular Inspection08/27/201082
  • Handwash Facilities with Soap & Towels
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the bar. Corrections must be made immediately. Hand drying provisions must be available at the handwash facilities in the bar. Corrections must be made immediately.
  • Warewashing & Sanitizing @ ___ ppm/Temperature
    TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
    The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
    Corrective action: The quaternary ammonium compound used as the sanitizer in the bar must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The bar gun located in the bar has/have adhering foreign material.
    Corrective action: The bar gun located in the bar must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee's Food Handler Card(s) are not displayed or available.
    Corrective action: Food handler cards for bartender must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days.
Regular Inspection08/27/201088
  • Cold Hold (41 °F) (repeated violation) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The diced tomato and ham are at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool the diced tomato and ham to 41 °F or below. Corrections must be made immediately.
  • Handwash Facilities with Soap & Towels (repeated violation)
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    No hand drying provisions were available at the handwash facilities in the grill area, 1 drink station and dish wash area.
    Corrective action: Hand drying provisions must be available at the handwash facilities in the grill area, 1 drink station and dish wash area. Corrections must be made immediately.
  • Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site)
    TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
    The quaternary ammonium compound used as the sanitizer in the 3-compartment sink is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
    Corrective action: The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The ice scoop holder located at the ice maker has/have adhering foreign material.
    Corrective action: The ice scoop holder located in the ice maker must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
Regular Inspection04/21/201086
  • Food Protection - GRP (corrected on site)
    Food Protection - Storage, display and self-service.
    TFER 229.164(i)(1) - Page 38. Salt is not covered during storage.
    Corrective action: Salt must be covered to protect it from contamination during storage. Corrections must be made immediately.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The sausage is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool thesausage to 41 °F or below. Corrections must be made immediately.
  • Thermometers Provided/Accurate/Properly Calibrated
    TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
    The thermometer in the food warmer that is located in the grill area is broken.
    Corrective action: The broken thermometer in the food warmer that is located in the grill area must be replaced with a working thermometer. Corrections must be made within 3 days.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The cambro lids located in the food preparation area has/have adhering food or food particles. The spatula located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
    Corrective action: The cambro lids located in the food preparation area must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The spatula located in the food preparation area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
Regular Inspection12/16/200989
  • Handwash Facilities with Soap & Towels (repeated violation) (corrected on site)
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    No hand drying provisions were available at the handwash facilities in the food prep sink area.
    Corrective action: Hand drying provisions must be available at the handwash facilities in the food preparation area. Corrections must be made immediately.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair (repeated violation)
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The ice scoop holsters located in the server stations have adhering foreign material.
    Corrective action: The ice scoop holsters located in the server stations must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
Regular Inspection08/21/200994
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The frozen margarita machine located in the bar has/have adhering foreign material.
    Corrective action: The frozen margarita machine located in the bar must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
Regular Inspection08/21/200997
  • Cold Hold (41 °F) (repeated violation)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    Pasta - 48°F Diced tomato - 44°F
    Corrective action: Rapidly cool the pasta and tomato to 41°F and maintain there. Correct immediatley. Strongly suggest only filling stainless pans to fill lines to assist in maintaining product temperature as both items that were out of temperature were above fill lines.
  • Handwash Facilities with Soap & Towels (repeated violation)
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    Paper towel dispensers located in the 3-compartment sink area and server station by restrooms were not dispensing paper towels.
    Corrective action: Adjust/repair paper towel dispensers so that they work correctly or find an alternative way of providing paper towels at these hand wash stations. Correct immediately.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair (repeated violation)
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The food slicer located in the kitchen has/have adhering food or food particles. The lexan pan lids located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the grill area/salad prep area are not stored in a manner to prevent contamination of the product.
    Corrective action: The food slicer located in the kitchen must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The lexan pan lids located in the food establishment must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately.
Follow-up Inspection04/02/200989
  • Food Protection - GRP
    Food Protection - Storage, display and self-service.
    TFER 229.164(i)(1) - Page 38. Oil is not covered during storage. Scoop handle to breading in grill area is in contact with the food item. Scoop handle to oil in dry storage area is in contact with food item.
    Corrective action: Oil must be covered to protect it from contamination during storage. Corrections must be made immediately. Scoops must be stored so that handles do not come in contact with food item. Correct immediately.
  • Non-food Contact Surfaces - GRP
    Non-food Contact Surfaces - Type and condition.
    TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Raw wood cabinet located near dish wash area.
    Corrective action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. Nonfood contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. Corrections must be made within 14 days.
  • Wiping Cloths/Linens/Napkins/Sponges - GRP
    Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
    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. Sanitizer is not strong enough for wiping cloths. Currently at 100 PPM - Quat must be at 200 PPM.
    Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    Diced tomato - 50°F Sausage - 49°F Cheesecake - 46°F Pasta - 67°F
    Corrective action: Rapidly cool the tomato, sausage, cheesecake and pasta to 41 °F or below. Corrections must be made immediately.
  • Proper/Adequate Handwashing
    TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
    The food service workers did not follow procedures for proper handwashing.
    Corrective action: The food service workers will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
  • Proper Handling of Ready-To-Eat Foods (corrected on site)
    TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
    The food service worker are handling vegetables with their bare hands.
    Corrective action: The food service worker must use utensils, such as deli tissues, spatulas, tongs or single-use gloves or shall use a hand sanitizer after washing and before handling vegetables with their bare hands. Corrections must be made immediately.
  • Cross-Contamination of Raw/Cooked Foods/Other (repeated violation) (corrected on site)
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    The grilled onions are stored in contact with or under the raw chicken.
    Corrective action: The grilled onions must not be stored in contact with or under the raw chicken. Corrections must be made immediately.
  • Handwash Facilities Adequate & Access (corrected on site)
    TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
    The handwashing sink in the server station is used for purposes other than handwashing.
    Corrective action: The handwashing sink in the server station must not be used for purposes other than handwashing. Corrections must be made immediately.
  • Handwash Facilities with Soap & Towels (repeated violation)
    TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
    Paper towel dispenser in the wait station is not in proper working order.
    Corrective action: Repair paper towel dispenser so that it dispenses towels appropriately. Correct immediately.
  • Evidence of Insect Contamination
    TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
    Roaches were observed in or around the grill area.
    Corrective action: Roaches must be controlled and prevented access in or around the grill area. Corrections must be made within 7 days.
  • Toxic Items Properly Labeled/Stored/Used (corrected on site)
    TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
    Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Corrective action: All containers of chemical must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
  • Manual Warewashing & Sanitizing @ ___ ppm/Temperature
    TFER 229.165(g)(2) & (k)(7)-(15) - Pages 69-70 & 75 - 77 The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above.
    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.
    Corrective action: The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.
  • Thermometers Provided/Accurate/Properly Calibrated
    TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
    The sautee cooler in the grill area did not have a readily available and visible thermometer. The reach-in cooler in the grill area did not have an accurate thermometer.
    Corrective action: The sautee cooler in the grill area must have a readily available and visible thermometer. Corrections must be made within 3 days. The reach-in cooler in the grill area must have a thermometer accurate to within +/- 2 °F. Corrections must be made within 3 days.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The scoop holder located in the server station has/have adhering foreign material. The lids to pans located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The meat slicer located in the food preparation area has/have adhering food or food particles.
    Corrective action: The scoop holder located in the server station must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. The lids to pans located in the food establishment must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. The meat slicer located in the food preparation area must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Handler Card(s) are not displayed or available.
    Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 72 hours. Food handler cards for food server workers must be available for the inspector immediately upon request or displayed. Corrections must be made within 3 days.
Regular Inspection03/30/200959
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site)
    TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
    The in-use utensils used for preparation or serving in the serving line are not stored in a manner to prevent contamination of the product. In use knife was improperly stored. The piping bag located in the 3-compartment sink area is/are not properly sanitized. Being stored in a way to defeat the purpose of sanitizing.
    Corrective action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately. The piping bag located in the 3-compartment sink area must be properly sanitized. Corrections must be made immediately.
  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site)
    TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
    The sauces, pasta, and vegetables is/are served in/on the reach in cooler in contact with or under the recipe notebook.
    Corrective action: The sauces, pasta, and vegetables must not be served in/on the reach in cooler in contact with or under the recipe notebook. Corrections must be made immediately.
  • Sound Condition (corrected on site)
    TFER 229.164(a) - Page 26 Food shall be safe, unadulterated and honestly presented.
    The canned goods is/are unsound and should not be sold, served or consumed.
    Corrective action: The canned goods must be sound to be sold, served or consumed. Corrections must be made immediately.
  • Lockers/Dressing Rooms - GRP (corrected on site)
    Lockers/Dressing Rooms - Personal items storage.
    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.
    Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within immediately.
Regular Inspection12/23/200889

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