- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The eggs is/are stored above the tomatoes in the food prep cooler.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers 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 soda nozzles located in the customer service area has/have adhering foreign material. The microwave oven located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The raw eggs is/are not stored on the floor in the walkin cooler.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of fans and ceiling in the walkin cooler are not free of dust, dirt, food residue, and other debris.
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Regular | 02/01/2016 | 90 |
- Cold Holding Temperature - 5 penalty points
The potentially hazardous food in the walkin cooler is at an internal temperature of 50°F to 54°F degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The onions are stored in contact with or under the chorizo.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the front service area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). Walkin cooler is reading at 50°F and not holding food at 41°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The scoop located in the dry food storage has adhering food or food particles. Single service, single use and clean sanitized utensils stored in the clean utensil area are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food in the walk in cooler are not stored in food storage areas. Food is being stored on the floor in the walk in cooler and freezer.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Light is out in the walkin freezer.
- 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 | 10/06/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chocolate pie is on the cold plate at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The buttermilk is unwholesome and should not be sold, served or consumed.
- Toxic Items Properly Labeled/Stored/Used - 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the customer service area has adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen food is/are not stored in food storage areas.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the dishwash machine area of the establishment.
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Regular | 06/22/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork product is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and walk-in shelves located in the food establishment have adhering foreign material.
- 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.
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Regular | 02/06/2015 | 92 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The banana pudding is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and ice cream machine located in the food establishment have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
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Regular | 10/01/2014 | 86 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes is in the buffet at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The meatlof that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles and wedge cutter located in the food establishment have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair.
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Regular | 06/05/2014 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The foods stored on floor of walkins are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the bag in box area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
- 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 | 02/12/2014 | 90 |
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