- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp, raw fish, and breaded fish is in/on the walkin refrigerator at an internal temperature of 38°F - 40°F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda machine ice shoot located in the dining room has/have adhering foreign material. The lid located in the food prep cooler 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 knife are not stored in a manner to prevent contamination of the product.
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Regular | 11/03/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp, raw fish, and breaded fish is in/on the walkin refrigerator at an internal temperature of 40°F - 42°F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mixed rice is in/on the steam table at a temperature of 125°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. *FSW did not change gloves and wash hands after picking up paper on floor.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the food prep cooler that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The walls of the ice machine located in the kitchen has/have adhering foreign material. The bottom shelf located in the food prep cooler has/have adhering food or food particles.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored spices and dried flours are not marked with the common name of the food it contains.
- Non-food Contact Surfaces - GRP
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. -cardboard used bumper for dishmachine Handwashing sink at the chip storage area is detached from the wall. 3-compartment sink and dishmachine area - sealant is coming off
- 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. -sanitizer is too weak
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. *men and women
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the keg walkin refrigerator and in the walkin freezer are not clean .
- Cleaning Equipment - GRP
No information available.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 07/23/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The CHICKEN AND CHORIZO is at an internal temperature of 45-49 degrees F or below and is 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 food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. - bottles and cups of drinks above food/single service items for customers
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The drawer for reach in refrigerator in the cooking line is not holding cold chicken and charizo at 41°F (raw seafood at 34°F).
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
The floor drains in the kitchen is obstructed and dirty water is backed up into the sink. The toilet in the ladies restroom is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda machine ice shoot located in the dining room has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
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. -cardboard used as liner for the equipment under the food prep table TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. -HVAC vents are dusty
- 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. -along food prep tables -sanitizer is too weak
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. - small pieces of litter around dumpster
- Cleaning Equipment - GRP
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. -brooms
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. -emits daylight
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Regular | 03/04/2015 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans is in/on the stove at a temperature of 125°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. Food service workers in the cooking line did not wash their hands before changing gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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. Many employee drinks at the shelving unit in the food prep areas.
- 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 ice machine panel and shelves in the food prep cooler in the front cooking line located in the kitchen has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
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. Cardboard used as flooring in the walkin refrigerator TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. HVAC vents and soda dispensing machine have adhering foreign matter
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. (green dumpster)
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the walkin refrigerator are not installed or attached. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen by the office are not installed or attached.
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Regular | 11/11/2014 | 81 |
- Cold Holding Temperature - 5 penalty points
The salsa, guacamole, raw chicken and raw seafood is at an internal temperature of 59°F, 45°F, 49°F, and 54°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Keys laying on cutting board.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the women's restroom.
- Non-food Contact Surfaces - GRP
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. Bottom shelf of food prep table by the beer cooler is rusty.
- 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 | 07/17/2014 | 84 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 42 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The ready eat foods is at an internal temperature of 42 degrees F and is not being maintained at 41 °F or below, observed in the walk in refrigerator.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold ready eat foods at 41°F (raw seafood at 34°F). Observed the walkin is at 41-42°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product, observed large soup spoon hanging on the oven. The soda nozzles located in the dining room has/have adhering algae.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels above the walkin refrigerator are not installed or attached.
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Regular | 03/07/2014 | 89 |
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