- Cold Holding Temperature - 5 penalty points
The tomatoes, chicken, and pasta is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The soup and green beans is on the warming table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic storage container and cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized to-go plates stored in the kitchen are exposed to splash, dust, or other contamination. To-go plates were stored under the leaking warming station. The ice machine located in the kitchen has adhering foreign material. The ice chute located in the customer service area has 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 (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Electronics being stored in box of sweet potatoes.
- 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. The bottom of the TRUE upright freezer is not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area and ice machine area are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. Hand sink is leaking.
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Regular | 10/16/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The cottage cheese and yogurt is at an internal temperature of 44 F to 46 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked meats is/are being prepared on or with the food prep cooler that was contaminated by the dirty cardboard box for tomatoes .
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Other: Improper use of the type of scoop for sauce scooping.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not labeled as specified in law. Muffins and cookies at the front register were not properly labeled.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 3 compartment refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food prep sink area are not stored in a manner to prevent contamination of the product. Cooking/prepping utensils were stored in a container of water. The reachin refrigerators located in the food establishment has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage. Cookies were not covered and need to be if they are going to be placed underneath an air vent and if you have flies around the kitchen. The all employees's hair and or beard is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is/are being thawed improperly. Some of the chicken breast were not completely submerged.
- 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. There were several wiping cloths that were not in the sanitizer bucket when not in use.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Several light shields in the kitchen were observed to be either broken, cracked and or missing.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent above the warmer in the kitchen needs to be cleaned due to grease and debris build up.
- 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 | 06/23/2015 | 74 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
Eggs and potatoes held at 120°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared foods and ready to eat meats and cheesesin the walk in cooler 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer in bucket is at 200ppm .
- 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. Sanitizer container is empty
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Knife being used by worker has a broken tip. Ice machine is heavily soiled.
- 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. Top of dish machine is heavily soiled.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Premises - GRP
Coffee makers stored in restroom.
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Regular | 02/18/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The slice ham, slice cheese, slice tomatoes and dice cooked chicken is at an internal temperature of 51 °F, 52 °F, 46 °F and 53 °F respectively and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The cooked pasta and cooked chicken is in/on the bakery racks at a temperature of 70°F and 73°F respectively and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the serving line area is used for purposes other than 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 10 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the serving line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine and microwave located in the floor has/have adhering mold and food particles respectively.
- 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. The outside of the equipments are not clean.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment underneath the equipments are not clean.
- 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 | 10/15/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Deli meat in the top portion of prep table is at 47°F. Unit has been open for prep and one bottom door was not fully closed. Prepped melon and cut tomatoes are awaiting placement on salad bar and are held at 48°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Spatula in hand sink.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of Mice was observed in or around the customer service area. Manager stated problem was remediated.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Sanitizer buckets are stored on prep tables.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Ice maker has adhering foreign matter on interior surfaces. Several knives are damaged.
- Food Protection - GRP
No information available.
- Food Protection - GRP
Prepped sandwiches adjacent to hand sink in serving area are exposed to splash.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(2)(A) - Page 87. Single-service and single-use articles are not stored in a clean dry location. Coffee pots and chafing dishes are stored in restroom.
- Toilet Facilities - GRP
No information available.
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Regular | 06/18/2014 | 82 |
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