- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and soda machine located in the food establishment have adhering foreign material.
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Regular | 01/09/2016 | 90 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from bargun.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glassware and barguns located in the bar have adhering foreign material.
- 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 | 09/14/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The batter, chicken and beef products are in the drawers at an internal temperature of 48 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 ice machine and basting brush located in the kitchen have adhering foreign material.
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Regular | 09/14/2015 | 92 |
- Cold Holding Temperature - 5 penalty points
The tomato is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lemon is being prepared on or with the knife that was contaminated by the beef product.
- 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 machine located in the kitchen has adhering foreign material.
- 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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Follow-up | 05/27/2015 | 82 |
- 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. The tomato is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes are at an internal temperature of 115 to 119 degrees F.
- Proper/Adequate Handwashing - 4 penalty points
The dishwasher did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 (corrected on site) - 3 penalty points
The ice machine and robot coupe located in the kitchen have adhering foreign material. The utensils located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 05/20/2015 | 73 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in the food prep cooler at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The pork product is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- 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. There is evidence that employee is 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
The mixer located in the food preparation area is not properly sanitized. The ice machine and soda machine located in the food establishment have adhering foreign material.
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Regular | 01/12/2015 | 83 |
| No violation noted during this evaluation. | Regular | 09/11/2014 | 100 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles and ice machine located in the food establishment have adhering foreign material.
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Regular | 09/11/2014 | 90 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and ice machine located in the kitchen have adhering foreign material.
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Regular | 05/15/2014 | 93 |
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