- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's and women's restrooms is not providing sufficient hot water for handwashing.
- 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. Display cooler windows are not clean.
- Toilet Facilities - GRP
Men's restroom is not clean.
- Ventilation - GRP
Vent in men's restroom is not working.
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Regular | 01/15/2016 | 97 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's and women's restroom is not providing sufficient hot water for handwashing.
- 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. Display cooler windows are not clean.
- Toilet Facilities - GRP
Men's restroom is not clean.
- Ventilation - GRP
Vent in men's restroom is not working.
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Regular | 01/15/2016 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The loaded baked potato kit (specifically shredded cheese) and potato salad is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's and women's restrooms is not providing sufficient hot water for handwashing.
- 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 deli.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer was on a counter next to open food product.
- Toilet Facilities - GRP
Men's restroom is not clean.
- Ventilation - GRP
Men's restroom vent is not working.
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Regular | 01/15/2016 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Food service worker has an open drink next to customer food in the walk in.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
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Regular | 07/14/2015 | 93 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
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Regular | 07/14/2015 | 97 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
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Regular | 07/14/2015 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The baked chicken is in/on the walkin refrigerator at a temperature of 60 to 64 degrees F after cooling for 16 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
Deli meats are held at 59-61F in the walk in cooler.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold deli meat at 41°F (raw seafood at 34°F).
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service workers in the deli did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 07/14/2015 | 78 |
| No violation noted during this evaluation. | Regular | 07/14/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut watermelon is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
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Regular | 07/14/2015 | 92 |
- Cold Holding Temperature - 5 penalty points
The fish/seafoods are in the refrigerator at an internal temperature of 36-41°F and are not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the fish market has/have adhering mold.
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Regular | 10/27/2014 | 92 |
- Cold Holding Temperature - 5 penalty points
The packages of meat is in/on the small, open case refrigerators at an internal temperature of 44-55 and is not being maintained at 41 °F or below. The packages of meat and chicken is at an internal temperature of 45 to 55 degrees F and is not being maintained at 41 °F or below. The packages of cheeses is at an internal temperature of 44 to 49-50 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The packages of raw meat is/are displayed in contact with or under the packages of raw chicken.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The large refrigerated case holding packages of cheese is not holding cold cheese at 41°F (raw seafood at 34°F). The open case refrigerator by the front doors is not holding cold meat at 41°F (raw seafood at 34°F).
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The small open refrigerator in the customer service area did not have a readily available and visible thermometer.
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Regular | 10/27/2014 | 85 |
- Cold Holding Temperature - 5 penalty points
The prepared foods, packates of deli meat, and cheese in the deli service case is at an internal temperature of 42-43°F and is not being maintained at 41 °F or below. The packages of sliced lunch meat and sliced cheeses is in/on the customer self-service refrigerated case at an internal temperature of 48-55°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The fried chicken is in/on the hot hold case at a temperature of 109 to 129degrees F and is not being maintained at 135 °F or above.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the middle of the deli is not equipped with a mixing valve for handwashing. Both the hot and cold water handles provide hot water too hot to use to wash hands.
- 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 kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The hot hold case in the deli did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hot hold case and the lower shelf and the utensils on that shelf where the floor water splashed on the shelf f and equipment on that shelf in the deli has/have adhering food particles and dirt.
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Regular | 10/27/2014 | 78 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bakery is not in proper working order to permit adequate handwashing.
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Regular | 05/29/2014 | 97 |
| No violation noted during this evaluation. | Regular | 05/29/2014 | 100 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 05/29/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the refrigerator at an internal temperature of 41°F and are not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked crawfish is/are displayed in contact with or under the raw catfish.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The small walkin refrigerator in the customer service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic tub food containers in the small walkin refrigerator and by the front ware wash sinks 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
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.
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Regular | 04/21/2014 | 79 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 04/21/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The prepared foods, packates of deli meat, and cheese in the deli service case is at an internal temperature of 42-43°F and is not being maintained at 41 °F or below. The packages of sliced lunch meat and sliced cheeses is in/on the customer self-service refrigerated case at an internal temperature of 48-60°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The package of moldy meat and the packages of sliced deli meat that have lost their seal is/are unsound and should not be sold, served or consumed.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the deli are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area are damaged. The paint is peeling from the metal rails on the ceiling.
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Regular | 04/21/2014 | 88 |
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