- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, chicken salad, cubed chicken, cut melon are at an internal temperature of 50 to 54 degrees F and are not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the cook 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 (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishmachine is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The slicers, coolers, can opener, knives, and spice containers located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces around beer cooler are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . Gap around walk in beer cooler is filled with dirt, dust, and other debris.
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Regular | 10/14/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The slaw, slaw with nuts, sliced fruits, guacamole, deli meat, marinated chicken, and variety of sauces is at an internal temperature of 47 - 77°F and is not being maintained at 41 °F or below. Slaw 66°F Slaw with nuts 58°F Sliced fruits (cantaloupe, honeydew) 53°F Guacamole 59°F Deli Meat 58°F Marinated Chicken 47°F
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken that is/are located in the kitchen 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf located in the food preparation area has/have adhering dust. Shelf with spices. The ice machine located in the warewash area has/have adhering mold. The microwave, and can opener located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
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Regular | 06/24/2015 | 85 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Handwashing sink in ladies restroom is at 91°F
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
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. The quaternary ammonium compound used as the sanitizer in the kitchen is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, bar gun, and holder located in the bar has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice tray are not stored in a manner to prevent contamination of the product.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 06/24/2015 | 91 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
Non crisp bacon held at 70°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Eggs stored on top of food container holding cheese.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Date marking is sporadic in the walk in cooler.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is cut lemon and straws in the hand sink at the wait station.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep tables in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf located in the food preparation area has/have adhering dust. Shelf with spices.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The ice is/are not stored in food storage areas. The scoop handle is in contact with ice.
- 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 quat strips and T strips.
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Regular | 02/18/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken, pico, and chicken salad is at an internal temperature of 44 to 52 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The refried beans and cheese sauce is in/on the steam table at a temperature of 119 to 120 degrees F respectively and is not being maintained at 135 °F or above. They are using doble trays.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks store next to food items. The food service worker is wearing jewelry other than a plain wedding ring/band while preparing/handling food or contacting clean food contact surfaces. Observed a food worker wearing a piercing while preping and/or handling food in the kitchen.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 95 to 99 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator located in the kitchen has/have adhering food or food particles. The reachin refrigerator and some of the food trays located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. One door reachin refrigerator is not working properly and have damage gaskets. Observed some burned and cracked food trays/containers in the shelving area. The ice machine located in the warewash area has/have adhering mold. The crock pot used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The household crock pot used to display sauces is not commercial.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP
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. Observed a lot of the employee belongings stored on the prep-table located in the kitchen.
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Regular | 10/15/2014 | 77 |
- Cold Holding Temperature - 5 penalty points
The pico, guacamole, and raw beef is at an internal temperature of 52 to 63 °F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling bread with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks store above prep-cooler. Observed a customer smoking in the table next to the main entrance at the patio area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 125 to 129 degrees F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer and ice machine located in the food establishment has/have adhering foreign material. The plastic trays located in the storage shelving area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bottom shelf located in the prep-table has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Fan covers located in the walkin refrigertor are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean. The floor in the walkin freezer have ice builded up.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. The filters in the vent hoods are missing.
- Lockers/Dressing Rooms - GRP
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.
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Regular | 06/18/2014 | 75 |
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