- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers 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 (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Observed knives stored between equipment.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The buckets of food is/are not stored in food storage areas.
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Regular | 12/18/2015 | 93 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beef product is in/on the walkin refrigerator at a temperature of 90 to 94 degrees F after cooling for 02 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the ice bath(calamari) and prep cooler(skewered shrimp) at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The tomatoes and mac and cheese are at an internal temperature of 47 to 50 degrees F and are not being maintained at 41 °F or below. Milk in server area is 49°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food prep areas is used for purposes other than handwashing.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area at the dishmachine.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Ice cream scoop is in room temp. water at the handsink. The ice bucket located in the food preparation area and server areas is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Several prep coolers/freezers have damaged and loose gaskets. The interior ice maker and soda gun at server area located in the food preparation/service area has/have adhering foreign material. Single service, single use and clean sanitized spoons stored in the server station are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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. Cabinetry where butter is dispensed at server station has spillage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles-dumpster inside enclosure- are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area 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.
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Regular | 02/25/2015 | 74 |
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the bar.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The drink mixes is/are not covered during storage.
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Regular | 02/25/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham and cheese wrap is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. Wrap was stored on the counter on a ice.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed food worker chewing/eating while handling food.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees. Sink is full of utensils.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the ice maker area.
- 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.
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Regular | 06/23/2014 | 85 |
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