- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous cooked noodles prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pizza dough containers and ice machine located in the kitchen has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- 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.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Ventilation in the dish area is not clean.
- 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.
- 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 | 01/08/2016 | 93 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed ice in hand sink.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the dishwash machine area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the mop sink area are not clean .
- 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.
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Regular | 09/11/2015 | 83 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed ice in hand sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the mop sink area are not clean .
- 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.
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Regular | 09/11/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pizza sauce and ham is in/on the pizza prep cooler 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 (corrected on site) - 3 penalty points
The inside of the ice machine and door handle to the freezer located in the kitchen has/have adhering mold and grease. Single service, single use and clean sanitized dish rack stored in the floor are exposed to splash, dust, or other contamination.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- 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
Water filter by the ice machine is leaking.
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Regular | 05/15/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pizza cheese and meat topping is at an internal temperature of 44 to 46 degrees F and is not being maintained at 41 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's 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 drawer units storing packages of pasta used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Follow-up | 01/22/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes is in/on the counter at a temperature of 93-95F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Water from customer ice is not being drained properly
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The delicatessen product that is/are located in the reachin 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 food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the mechanical warewashing machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 01/16/2015 | 69 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes is in/on the reachin refrigerator 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 - 3 penalty points
The scales, shelf, and canopener located in the kitchen has/have adhering food or food particles. The flour sifter located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the dish machine window are damaged.
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Regular | 09/12/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pizza meat topping and tomatoes are at an internal temperature of 44-47 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside handles to all refrigerators and freezers, scales, shelves, and spice containers located in the kitchen has/have adhering food particles, dirt, and grease. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Single service, single use and clean sanitized food equipment and dish racks stored in the floor are exposed to splash, dust, or other contamination. The shelf over the dish machine window located in the dishwash machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen behind equipment sitting on the floor are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the dish machine window are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen by the ice machine are damaged.
- 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.
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Regular | 05/08/2014 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Unsanitary ice that has been used to cooling coils/tubes is being consumed or is being used as food.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the bar is inaccessible to food service employees.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The bar gun holster for draining of the bar gun is over the uncovered ice.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda line in the bar ice located in the bar has/have adhering rust, dirt, and mold. The bar shelf with the linoleum lining the top used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is/are not covered during storage.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the bar are damaged.
- 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 | 05/08/2014 | 74 |
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