Flashdancer Cabaret, 9317 S Ih-35, Fort Worth, TX - Restaurant inspection findings and violations

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Business Info

Name: FLASHDANCER CABARET
Type: Bar
Address: 9317 S Ih-35, Fort Worth, TX 76140-4919
County: Tarrant
Phone: 817-293-5358
Smoking: Exempt for 2010 - 70% Liquor Sales
Total inspections: 3
Last inspection: 11/29/2010
Score
94

Restaurant representatives - add corrected or new information about Flashdancer Cabaret, 9317 S Ih-35, Fort Worth, TX »

Inspection findings

Inspection Type

Date

Score

  • Lighting - GRP
    Lighting - Protection and adequacy.
    TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
    Corrective action: Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrections must be made within immediately.
  • Premises - GRP (corrected on site)
    Premises - Condition.
    TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
    Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 5 days. Clean out ice machine room.
  • Plumbing- GRP
    Plumbing- Plumbing in facility not maintained in good repair.
    TFER 229.166(i)(5) - Page 94. The faulty sink in the bar is not maintained in good repair.
    Corrective action: The faulty sink in the bar shall be maintained in good repair. Corrections must be made within 2 days.
  • Cleaning Equipment - GRP
    Cleaning Equipment - Design and storage.
    TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient.
    Corrective action: A service sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops and similar wet floor cleaning tools and for disposal of mop water and similar liquid wastes. Corrections must be made within before the next inspection..
  • Outer Openings: Doors, Windows, Walls, Roof - GRP
    Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
    TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the establishment do not fit properly.
    Corrective action: Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes ands other gaps along floors, walls and ceilings, closed tight-fitting windows, and solid self-closing, tight-fitting doors. Corrections must be made within 7 days.
  • 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 drying provisions were available at the handwash facilities in the restroom.
    Corrective action: Hand drying provisions must be available at the handwash facilities in the restroom. 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 soda guns, holsters, ice machine, and cold plates located in the bar has/have adhering fungus. Beer coolers are rusted and have standing water.
    Corrective action: The soda guns, holsters, ice machine, and cold plates located in the bar must be properly washed, rinsed and sanitized and free of fungus. Corrections must be made immediately. Clean and resurface coolers.
Shared Inspection11/29/201094
  • Handwash Facilities Adequate & Access
    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.
  • 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.
  • 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.
Change of Ownership Inspection08/25/2010100
  • Cross-Contamination of Raw/Cooked Foods/Other
    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.
    Mixed drink glasses are being stored in the ice bin with ice.
    Corrective action: Must not store the glasses in the ice. Corrections to 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 reachin refrigerator in the bar did not have a readily available and visible thermometer.
    Corrective action: The reachin refrigerator in the bar must have a readily available and visible thermometer. Corrections must be made within immediately. Need thermometer in coolers with milk/cream/dairy products.
  • 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 soda gun located in the bar has/have adhering algae. The beer cooler located in the bar has/have standing water or beer.
    Corrective action: The soda gun located in the bar must be properly washed, rinsed and sanitized and free of algae. Corrections must be made immediately. The beer cooler located in the bar must be properly washed, rinsed and sanitized and free of standing water or beer. Corrections must be made immediately.
  • Plumbing- GRP
    Plumbing- Plumbing in facility not maintained in good repair.
    TFER 229.166(i)(5) - Page 94. The faulty faucet in the bar is not maintained in good repair.
    Corrective action: The faulty faucet in the bar shall be maintained in good repair. Corrections must be made within 2 days.
  • 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) have not attended required annual food handler training.
    Corrective action: bartender must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. 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 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days.
  • Toilet Facilities - GRP
    Toilet Facilities - Construction and accessibility.
    TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
    Corrective action: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrections must be made immediately.
Regular Inspection03/04/200987

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