- Cold Holding Temperature (corrected on site) - 5 penalty points
The vegetable soup is at an internal temperature of 80 to 84 degrees F and is not being maintained at 41 °F or below. Observed vegetable soup intended for dinner prepped and being stored on stove top at an internal temperature of 83°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cube slicer located in the 3-compartment sink area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The gallons of milk are not stored in food storage areas. Observed gallons of milk stored on the walkin refrigerator's floor.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed food debris on reachin prep cooler shelves.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Observed vent in employee restroom not working.
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Follow-up | 12/04/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Observed gallon on milk cold holding at 48.5°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The soup is on the stove top at a temperature of 100 to 104 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The apple sauce is unsound and should not be sold, served or consumed. Observed black mold in the apple sauce in the reach in cooler.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed personal drinks above the prep sink, prep station, and walkin freezer.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cube slicer located in the 3-compartment sink area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Observed the cube slicer with broken and chipped metal pieces. The ice machine located in the food establishment has/have adhering foreign material. Observed pink mold in the ice machine.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Observed the vent in the employee restroom not working.
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Regular | 12/02/2015 | 73 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- 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 | 11/06/2015 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Bottle of water and other things were being stored in the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The upright refrigerator located in the kitchen has adhering foreign material.
- 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 | 11/06/2015 | 93 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. No certified food manager available. 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
Shelves in walk in cooler have build up.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean . Vent covers are dusty.
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Follow-up | 09/03/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes on line at 56°F, cole slaw-46°F and deli meat(walk in) is at an internal temperature of 43 to 44 degrees F and is not being maintained at 41 °F or below. Cut cantaloupe at 50-51°F in Randall refrigerator. The corned beef is in/on the walkin refrigerator at an internal temperature of 44 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fish is in/on the steam table at a temperature of 120 to 130 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tea is/are stored in contact with or under the leaking condensation unit.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold meat at 41°F (raw seafood at 34°F). Product between 43-44°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. No certified food manager available. 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 can opener located in the food preparation area has/have adhering foreign material. Shelves in walk in cooler have build up. The microwave oven located in the food preparation area has/have adhering food or food particles.
- Food Protection - GRP
The food service worker's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Dumpster is not covered between use.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean . Vent covers are dusty.
- 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. Personal bag and drink on shelf with resident food.
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Regular | 09/02/2015 | 66 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and refrigerator 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.
- 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.
- 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. No quaternary ammonia and chlorine test strips available to monitor dishmachine and wiping cloth solution.
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Regular | 07/07/2015 | 92 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the upright refrigeration near the stove is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Non-food Contact Surfaces - GRP
Leak in cabinetry where steam table located.
- 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 | 07/07/2015 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mac and cheese and two pans turnip greens is in/on the steam table at a temperature of 100°F and 119-134°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The jello is/are stored in contact with or under the raw beef product. The fish is/are stored in contact with or under the partial cooked chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after handling chemical bottle.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Opened can of soda on prep table across from ice maker.
- 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 food preparation area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and holder and gasket to prep cooler located in the food preparation area has/have adhering foreign material. Single service, single use and clean sanitized utensils stored in the utensil drawer are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the kitchenette(ice cream scoops) are not stored in a manner to prevent contamination of the product. Need to repair dipper well.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Bulk mattresses and door in enclosure. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . Caulk is mildewed. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean . Vent attachments are dusty.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Leaking hot side of sink.
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Regular | 06/02/2015 | 77 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Kenmore refrigerator and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/06/2015 | 90 |
- 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. Cabinetry at 2 comp sink is damaged. Dipper well working?
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Regular | 03/06/2015 | 100 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the steam table at a temperature of 110 to 121 degrees F and is not being maintained at 135 °F or above.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection between the spray hose in the 3-compartment sink area and the sewage system. Spray hose hangs below floodrim level of sink at dishmachine.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, microwave and interior of Randall food prep cooler located in the food preparation area has/have adhering food or food particles.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish is/are being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . Caulk is mildewed. TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin refrigerator are damaged. Gasket on walk in cooler door is damaged.
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Regular | 03/06/2015 | 80 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The whole roast beef is not dated for 7 days in the walk in cooler. The sliced cheeses are not dated for 7 days in the walk in cooler.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher failed to wash his hands when changing from dirty to clean dishes.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food storage containers do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/05/2015 | 89 |
| No violation noted during this evaluation. | Regular | 11/07/2014 | 100 |
| No violation noted during this evaluation. | Regular | 11/07/2014 | 100 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. -new chef
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- 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. -under juice dispensing machine
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
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Regular | 10/02/2014 | 94 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
- National Sanitation Foundation Approved Equipment - GRP
On Kenmore Elite refrigerator, I was unable to observe documentation that the unit is NSF, commercial grade unit.
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Regular | 07/01/2014 | 97 |
- Cold Holding Temperature - 5 penalty points
The melons and milk are at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
- 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 | 07/01/2014 | 92 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave upper interior and prep cooler gaskets located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
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Regular | 07/01/2014 | 94 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering metal shavings. Also, may need to change can opener blade. Some pans have food debris.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Debris at dumpster area. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- 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 | 04/02/2014 | 97 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an excessive concentration of 150 ppm to sanitize equipment and utensils.
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Regular | 03/27/2014 | 97 |
| No violation noted during this evaluation. | Regular | 03/06/2014 | 100 |
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