Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points The handwashing sink in the kitchen is used for purposes other than handwashing.
Floors, Walls and Ceilings - GRP TFER 229.167(p)(2)(A) - Page 106. Floors in the BBQ pits and storage area are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. The ceiling in the BBQ pits area and storage area are not smooth and easily cleanable.
Outer Openings: Doors, Windows, Walls, Roof - GRP TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. The door in the kitchen that lead to the patio area do not fit properly.
Regular
10/26/2015
96
Hot Holding Temperature (corrected on site) - 5 penalty points The cooked ham is in/on the steam table at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
Regular
03/25/2015
95
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Your employee's Fort Worth Food Manager's Certificate is expired.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The food contact surfaces located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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