- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked pork is/are being prepared on or with the prep table that was contaminated by the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the cashier's area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray present in the storage shelving area is not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice scoop are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
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Regular | 10/08/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and beef is at an internal temperature of 51 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Observed new employees.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bucket of pickles is/are not stored in food storage areas. The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 06/23/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes and cheese is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Meat items, bulk and wrapped cheese, dressing containers, and sliced veggies in the walkin cooler 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. The wiping towels located in the food service/dispensing area is/are not properly sanitized.
- 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.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 02/12/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The cheese and tomatoes is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored in between equipment.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
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Regular | 10/06/2014 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, tomatoes, burger patties, and counter top hamburger ingredients is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored in between equipment.
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Regular | 06/16/2014 | 88 |
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