- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cut vegetables is/are stored in contact with or under the raw steak and beef patties in the food prep coolers across from the grill.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open container stored on ice machine, closed lid cup stored on top of equipment in the food prep area, and water bottle on the food prep cooler surface.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the waiters' station 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.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored cooked rice and beans are not marked with the common name of the food it contains or the date of preparation.
- 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 phone, purse, clothing stored on top of equipment in the food prep area.
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Regular | 11/18/2015 | 89 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bin located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Remove chaulking from the ice bin the surfaces must be easily cleanable.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the bar is not maintained in good repair.
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Regular | 03/13/2015 | 91 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the pantry area did not have a readily available and visible thermometer.
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Regular | 03/13/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
The cream cheese is at an internal temperature of 60 to 64 degrees F 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 all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized dish ware stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your annual health permit is not displayed.
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Regular | 11/09/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the walkin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The soup that is located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by. The ready-to-eat potentially hazardous beef product prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the server station 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 server station.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The juice machine, mixer, and can opener located in the food establishment have adhering foreign material.
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Regular | 02/18/2014 | 78 |
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