- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken and mac-n-cheese are in the hot hold warmer at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above. Observed chicken and mac-n-cheese hot holding at 116-125°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The fresh mac and cheese is/are served in/on the steam table in contact with or under the old mac and cheese. Observed old mac and cheese scooped onto of freshly cooked mac and cheese.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks by and on the wood burning oven. The cashier/server's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. Observed cashier/server's long hair not restrained while serving food.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice chute, soda nozzles, microwaves, and potato cuber located in the food establishment has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The ice cream is not covered during storage. Observed ice cream uncovered in reachin cooler.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean . Observed dust and grease build up on ceiling in cashier, prep line, and dish machine area.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee jacket and keys under cash register above where the cookies are stored.
- 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. Observed mop not in use stored in dirty mop water.
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Regular | 12/02/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken, potato mixture, macaroni, and spinach is in/on the walkin refrigerator at a temperature of 44°F,47°F,44°F, and 46°F after cooling for overnight.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the front house is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the dining and prep.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The undersides beverage station and microwave located in the food establishment has/have adhering foreign material. The cutting boards located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Using wet towel cutting underneath board. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. Reusing plastic, to go type containers(black flat holder with clear lid).
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side doors open on dumpster.
- Floors, Walls and Ceilings - GRP
Card board as mat in warewash area.
- Lighting - GRP
Light shields dirty.
- 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. No chlorine and quaternary ammonia test strips-
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Regular | 08/12/2015 | 79 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The twice baked potatoes and macaroni and cheese on steam table and twice baked potatoes in warmer at a temperature of 119-126°F and are not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the food prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. 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. Using wet towel underneath cutting board. The refrigerators(greasy residue)and soda nozzles located in the food establishment has/have adhering foreign material. Also, other areas noted include area around steam kettle and can opener holder.
- Food Protection - GRP
Splash guard needed on handsink. Tea containers on floor.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Grease recycle unit is open. Dumpster top is not secured to the top of dumpster.
- 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 | 04/20/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico is at an internal temperature of 49-52 degrees F and is not being maintained at 41 °F or below. Product is improperly iced. In walk in cooler, observed cream cheese at 48°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken quarters is in/on the food warmer at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the quarters of chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Sauce dispenser observed inside handsink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food warmer in the food preparation area did not have a readily available and visible thermometer. A refrigeration thermometer was observed inside food warmer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. Reusing styrofoam cups as scoops for products such as cake mix. The dull can opener blade and melted pans located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gaskets on the warmer for the chicken and the Delfield freezer are damaged. The soda nozzles(lemonade) and underside of beverage dispenser located in the customer service area has/have adhering foreign material.
- Food Protection - GRP
Tea and lemon uncovered.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. One top is missing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the food preparation area are not fitted with coving or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Floor sink in the food preparation sink area are not clean .
- 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. Need quaternary ammonia and chlorine test strips.
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Follow-up | 12/26/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The marinated chicken breast is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. In walk in cooler, observed raw chicken breasts at 44°F, cream cheese at 45°F and mac and cheese at 52°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the food warmer at a temperature of 118 to 126 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked pasta/mac and cheese/ready to eat foods 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.
- 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. Uncovered drink observed by cookies. The handwashing sink in the food preparation area is used for purposes other than handwashing.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Delfield freezer and food warmer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. Reusing styrofoam cups as scoops. The dull can opener blade and melted pans located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gaskets on the warmer for the chicken and the Delfield freezer are damaged. Food debris inside salad prep cooler. The soda nozzles and underside of beverage dispenser located in the customer service area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Observed copies of food handler cards.
- 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.
- Single-service/Single-use Articles - GRP
Plasticware at front and boxed cups on floor.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. One top is missing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the food preparation area are not fitted with covering or closed and sealed. TFER 229.167(p)(2)(A) - Page 106. Floor sink in the food preparation sink area are not clean .
- 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. Need quaternary ammonia and chlorine test strips.
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Regular | 12/22/2014 | 70 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken(shredded thigh and wings) is in/on the reachin refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The creamed spinach is in/on the steam table at a temperature of 120 to 124 degrees 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. Employee did not wash hands after drinking and before gloving hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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 styrofoam cups for taking up dry foods. The white guard inside ice maker located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Clean sanitized ice bucket stored in the 3-compartment sink area are exposed to splash, dust, or other contamination. Employee set ice bucket directly on floor to fill.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Need several food handler cards out of 21 employees.
- Food Protection - GRP
Raw chicken in walk in freezer above ready to eat type food.
- Single-service/Single-use Articles - GRP
Plasticware at front on floor.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dining room do not fit properly. Daylight shows through at entry area door.
- 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 | 04/25/2014 | 76 |
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