- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes are at an internal temperature of 50 to 54 °F and are not being maintained at 41 °F or below. Self serve prep line tomatoes are not staying cold in ice.
- 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.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material.
- 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. There is ice build up in the walk-in freezer. The top plate of the soda machine is not clean.
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Regular | 12/03/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged chicken protein pack is/are not labeled as specified in law.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The oven located in the kitchen has/have adhering grease and food particles.
- 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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Regular | 08/26/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cream cheese is in/on the customer line on ice at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The diced tomatoes and sour cream is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- 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 (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
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Regular | 04/08/2015 | 89 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Manager's Certificate is not displayed.
- 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
The dish machine leaks water on to the floor.
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Follow-up | 12/24/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cream cheese, diced chicken,tomatoes and cheese is at an internal temperature of 47 to 76 degrees F and is not being maintained at 41 °F or below. The pizza sauce, tomatoes, and cheese that were prepared over 4 hours ago is in/on the steam table area at an internal temperature of 50 to 60 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing.
- 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. Cutting board and dirty rags in the hand sink.
- Approved Source/Labeling - 4 penalty points
The packaged chips is/are not properly labeled as specified in law.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The steam table with ice in it is not holding cold tomatoes and cheese at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 100 to 104 degrees F. A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Manager's Certificate is not displayed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The equipment handles located in the kitchen has/have adhering dirt. The dish racks located in the kitchen has/have adhering food or food particles. The soda nozzles located in the customer service area has/have adhering mold. The ice bucket 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 Fort Worth Food Handler Card(s) are not displayed or available.
- 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.
- Plumbing- GRP
The dish machine leaks water on to the floor.
- 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 | 12/23/2014 | 65 |
- Cold Holding Temperature - 5 penalty points
The tomatoes and cheese 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.
- Approved Source/Labeling - 4 penalty points
The packaged packaged cookies, yogurt cups, eggs, and burgers, and fruit cups is/are not properly labeled as specified in law.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The steam table with ice in it is not holding cold tomatoes and cheese at 41°F (raw seafood at 34°F).
- 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 refrigerator with the milk in it in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the customer service area has/have adhering mold. The equipment handles located in the kitchen has/have adhering dirt.
- 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(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.
- 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 | 05/30/2014 | 72 |
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