- Cold Holding Temperature (corrected on site) - 5 penalty points
The marinated fish/seafood is in/on the walkin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below. The sour cream and the shredded cheese is at an internal temperature of 63°F and 48°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled mushrooms and grilled onions is in/on the steam table at a temperature of 110°F - 115°F and is not being maintained at 135 °F or above. The grilled jalepenos, sausage and turkey is/are at an internal temperature of 100°F - 115°F.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezer in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the knives are not stored in a manner to prevent contamination of the product. *knives stored under door of food prep cooler The gaskets located in the chest freezer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting board on the food prep cooler and knife on the knife holder located in the kitchen has/have adhering foreign matter and food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Permit for restaurant is not available.
- 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. *quaternary ammonia strips were damaged
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Follow-up | 11/17/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheeses is in/on the food prep cooler at an internal temperature of 49°F - 55°F and is not being maintained at 41 °F or below. The coleslaw and tomatoes is at an internal temperature of 55°F and 48°F is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chili, gravy, and ground meat is in/on the steam table at a temperature of 99°F - 130°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *food service worker did not washed hands before putting gloves
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *drinks along shelving with clean equipment *servers are not washing hands when after picking up leftover customer utensils/plates and before starting a new task
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezer in the food establishment did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving in the knives are not stored in a manner to prevent contamination of the product. *knives are stored in between food prep cooler and food prep table The gaskets located in the chest freezer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Permit for restaurant is not available.
- 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. *sanitizer weak
- 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. *quaternary ammonia strips were damaged *chlorine strips - could not locate
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Regular | 11/12/2015 | 67 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses are in the prep cooler at an internal temperature of 50-70°F and are not being maintained at 41 °F or below. The hamburger patties are in the prep cooler at an internal temperature of 50°F and are not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen. Gnats were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified food manger is not on duty.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer. The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and food warner located in the kitchen have adhering foreign material. The knife and cutting board located in the kitchen 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) have not attended required food handler training. The facility's annual health permit is expired.
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Regular | 07/24/2015 | 76 |
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a ware washing machine or alternative equipment has not been approved by the Health Authority. There is no 4 compartment sink in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glass coolers located in the bar have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. The facility's annual health permit is expired.
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Regular | 07/24/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced, blue and shredded cheeses is in/on the food prep cooler at an internal temperature of 50°F - 54°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chopped beef and brisket is in/on the reachin warmer at a temperature of 117°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing. -cook dried hands on shirt instead with a paper towel
- 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 manager not avaliable during time of inspection and certification was expired
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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.
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. - at venthood above grill area
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 2-compartment sink is not maintained in good repair. -fresh water leaks from faucet when water is turned on TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. -hot water valve is leaking fresh water under mop sink, valve was turned off upon inspection
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Follow-up | 03/06/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced and shredded cheeses is in/on the food prep cooler at an internal temperature of 50°F - 54°F and is 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 pulled pork is/are in/on the steam table at a temperature of 85°F - 90°F. Cook stated they placed the pulled pork in the reachin warmer at 10am. Inspection was conducted at 1pm.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The hot dogs located in the reachin 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. -cook washed gloved hands instead of taking gloves off and washing bare hands
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled. Containers of blue, sanitizer/degreaser and orange chemical stored next to vegetable/onion slicer (mop sink area) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 manager not avaliable during time of inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep tables located in the kitchen has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. -reusing containers that have previously held chili in them to store food products
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. - at venthood above grill area
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 2-compartment sink is not maintained in good repair. -fresh water leaks from faucet when water is turned on TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. -hot water valve is leaking fresh water under mop sink, valve was turned off upon inspection
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Regular | 03/03/2015 | 70 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled onions, cooked mushrooms, and grilled sliced jalepenos is in/on the steam table at a temperature of 85°F - 95°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. -washed hands at 3-compartment sink
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. -Quat Sanitizer
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Cutting board was washed with soap and water only.
- 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. -expired
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and microwave located in the kitchen has/have adhering food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored seasonings by the walkin refrigerator are not marked with the common name of the food it contains.
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 2-compartment sink is not maintained in good repair. -fresh water leaks from faucet when water is turned on TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. -hot water valve is leaking fresh water under mop sink
- 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. -could not locate for bleach sanitizer at dishmachine
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Regular | 11/14/2014 | 76 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The baked potato and mashed potatoes is in/on the food warmer at a temperature of 78F and 120F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
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Regular | 07/31/2014 | 81 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
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Regular | 07/31/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 46-47°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 ready to eat foods are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat foods that are located in the walkin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- 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.
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Regular | 03/04/2014 | 87 |
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