- Cold Holding Temperature (corrected on site) - 5 penalty points
The chopped chicken is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Non-food Contact Surfaces - GRP (corrected on site)
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. Some gaskets are torn on prep coolers on prep line.
- 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. Observed wiping cloths not stored in sanitizer.
- 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.
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Regular | 01/26/2016 | 92 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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 | 09/09/2015 | 97 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
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Regular | 05/19/2015 | 96 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Eggs stored over ready to eat foods.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
Water that is used, served or sold is not from an approved source.
- 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.
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Regular | 01/15/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomato, cooked chicken and cooked shrimp is at an internal temperature of 53°F-44°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 food service workers are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the serving line is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The vegetable food prep cooler in the serving line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and the chute for the ice machine/water dispenser located in the customer service area has/have adhering foreign material.
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Regular | 09/11/2014 | 85 |
- Cold Holding Temperature - 5 penalty points
Various items on the reach in prep coolers (salad bar line) are 44°F-49°F. Alfalfa sprouts, bean sprouts, cut tomato, diced chicken all ranging from 44°F-49°F.
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Regular | 05/14/2014 | 95 |
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