- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked pasta, shredded cheese and salsa containers is in/on the walkin refrigerator and food prep cooler at an internal temperature of 46°F - 60°F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the front, pancake mix refrigerator and the 3-door food prep cooler in the back in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic cups used for biscuit molds located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine dispenser and reachin freezer located in the front serving station has/have adhering mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. *swinging doors that lead to the kitchen have adhering grime
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Follow-up | 01/13/2016 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced and sliced tomatoes, deli meat, swiss cheese, and the grilled chicken is at an internal temperature of 45°F - 48°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes is in/on the steam table at a temperature of 114°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The pumpkin pie filling is/are unsound and should not be sold, served or consumed (molded).
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat potentially hazardous foods (deli meats, andoui sausages, garlic in oil mix, and other foods) that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Sponges and scrubbers for dishes and tea kettle are stored in mop sink.
- 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.
- 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 during time of inspection
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from mop sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine dispenser in the front serving station, shelving in the reachin freezer, slicer, and food containers on the clean dish shelving located in the food establishment has/have adhering pink mold, ice built up, food particles, and foreign matter, respectively. The plastic cups used for biscuit molds located in the kitchen is/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) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugars and salt are not marked with the common name of the food it contains.
- 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.
- Lockers/Dressing Rooms - GRP
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. *drinks stored in food prep cooler with food for customers
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- 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. *quaternary ammonia test strips
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Regular | 01/12/2016 | 63 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The batter for waffles is at an internal temperature of 65°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walk in refrigerator and food prep coolers has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles. The ice dispenser located in the waiters' station has/have adhering foreign material - pink mold like formation.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored foods such as french fries and cut fruits in food prep cooler are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The french fries and cut fruits is/are not covered during storage.
- 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 | 09/15/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham and beef are on the counter at an internal temperature of 68°F and are not being maintained at 41 °F or below. The raw shell eggs and egg whites are in the walk in cooler and counter top respectively at an internal temperature of 68°F and 70°F respectively and are not being maintained at 45 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling chocolate for dessert with her bare hands.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, freezer, storage bins, warmer, shelf and counter top located in the kitchen have adhering foreign material.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink in the kitchen is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/22/2015 | 81 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The beans and salsa is/are in/on the steam table at a temperature of 98 to 102 degrees F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The open salads is/are stored in contact with the plates.
- 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
There is evidence that food service worker is drinking/eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Also, cup did not have a lid and straw. Employee is washing his/her hands in a sink which is not the designated hand washing sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The milk cooler and small freezer in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer, potato slicer, can opener, can opener holder, Delfield reach in with mold covered thermometer, and ice chute located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
Foods exposed in freezer.
- Toilet Facilities - GRP
Men's toilet has contaminants.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged.
- 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 test strips.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The mixer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. No stamp on juicer.
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Regular | 01/13/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced meats, ham, raw meat, cooked chicken, enchiladas, and all potentially hazardous foods on the top part of the left reachin cooler and the grill drawers is at an internal temperature of 45-58 °F and is not being maintained at 41 °F or below. The sliced tomatoes and orange juice is at an internal temperature of 45 to 49 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 bread is/are being prepared on or with the counter that was contaminated by the raw chicken. Foreign substance in the bulk sugar (food particles?)
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Other Employee dumped dirty sanitizer water in the food prep sink. 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep sink located in the kitchen has/have adhering dirt. The pie door glides, shelves, counters, food containers, microwave oven, soft drink nozzles, and reachin coolers located in the kitchen has/have adhering food particles and mold. Single service, single use and clean sanitized dish rack stored in the floor are exposed to splash, dust, or other contamination. Single service, single use and clean sanitized ice machine stored in the customer service area are exposed to splash, dust, or other contamination. The caulk located in the warewash sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The sugar is/are not covered during storage.
- 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.
- 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)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the kitchen are open, not screened or fit poorly.
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Regular | 09/03/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The following food products are not maintained at 41°F. Chicken is at 57°F. sausages are at 57°F. Milk is at 56°F. Salsa is at 52°F. Raw eggs are at 63°F. Cheeses are at 45°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese and other ready to eat food products are stored in contact with or under the raw eggs.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the pot sink and the RPZ valve.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a readily available and visible thermometer. The refrigator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, ice dispenser, refrigerators, freezer, storage containers and scoop located in the kitchen have adhering foreign material. The pans and shelves 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. Your employee's Fort Worth Food Handler Card(s) are not displayed or 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. Hand sinks are dirty.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
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Regular | 05/07/2014 | 73 |
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