- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham is in the food prep cooler at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The lettuce is unwholesome and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the customer service area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The employee is wiping "clean" wares with a towel.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
- 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The onions are not stored in food storage areas.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 11/11/2015 | 78 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gasket located in the reach in refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
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Follow-up | 07/21/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
Eggs held at 55°F in walk in cooler for an unknown length of time. Beef held at 45°F for an unknown length of time. All other food items held above 41°F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Eggs in the reach in cooler are stored over other foods.
- Proper/Adequate Handwashing - 4 penalty points
The workers are washing their hands with water less than 100°F.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walk in cooler is holding food at 55°F and there is not another walk in unit.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food service/dispensing area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the warewash sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 90 to 94 degrees F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from warewash sink area. The wash basin is leaking severely at the drain connection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Gaskets on prep table have adhering grime. The steel draw divider on the prep table drawers are soiled. The gasket on the reach in cooler is damaged. The cutting board on the prep table is heavily scored and cannot be properly sanitized. The tea urn located in the food service/dispensing area has/have adhering food or food particles. The ice machine located in the warewash area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Ice scoop handle is in contact with ice. Employee scooped ice with glass instead of using ice scoop Cutting board is stored on warewash sink faucet. Dish machine is not have adequate hot water for dishwashing.
- 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Coffee filters stored improperly.
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Regular | 07/20/2015 | 66 |
- Sound Condition - 4 penalty points
The milk is unwholesome and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 140 to 144 degrees F.
- 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 bin lid and ice machine located in the food establishment have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of the reach in cooler are not free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the grill area are not clean .
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Regular | 03/06/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 125 to 129 degrees F.
- 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 ice machine located in the kitchen has adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 11/14/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the customer service area is used for purposes other than handwashing. Condiments are stored in the scraping area of the dishmachine.
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- 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 ice machine located in the 3-compartment sink area has adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 07/03/2014 | 76 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach is used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer for wiping cloths >200ppm.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The toaster, shelving and coffee machine located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin and under equipment are not clean.
- Lockers/Dressing Rooms - GRP (corrected on site)
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 | 03/05/2014 | 94 |
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