- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood (raw fish, ceviche, oysters, and crab) is in/on the walkin refrigerator at an internal temperature of 38°F - 41°F and is not maintained at 34 °F or below. The egg based sauce for the fish station and the pastas is in/on the food prep table at an internal temperature of 50°F - 55°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The pan for the parmesan cheese is/are stored in contact with or under the lettuce.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous blue cheese dressing, saffron sauce, and chipotle sauce prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The par-cooked blue crab 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets for the reachin refrigerator (front), door to the 2 door reachin refrigerator and the food prep table located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel located in the kitchen has/have adhering foreign material.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *liquid waste on cement flooring at the dumpster area
- 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(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *light shields 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. *quaternary test strips
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Regular | 12/11/2015 | 80 |
- 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 back bar.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and chest refrigerator in the front bar did not have a readily available and visible thermometer.
- 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. <200 ppm quaternary ammonia
- 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. *quaternary ammonia test strips
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Regular | 09/23/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is (raw shrimp 44.5 F) (salmon 48.7 F)in/on the reachin refrigerator at an internal temperature of 42 F to 48 F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cilantro, carrots, other cooked items. is/are stored in contact with or under the raw shrimp. Other cross contamination include storing raw chicken next to red meat.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cooks did not follow procedures for proper handwashing. Cooks did not wash their hands for the 20 second duration.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The edible ice storage compartment located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination. These utensils include: mixing spoons, spatulas, knives, tongs as well as any other utensils used in food preparation.
- 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. These areas include: shelving, railing, storage areas, tops, doors, handles, gaskets of all equipment.
- 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. Towels around the food establishment are not inside a sanitizer bucket.
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Regular | 08/25/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish, seafood and batter is at an internal temperature of 45-50°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous bleu cheese dressing(4/12) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering algae.
- Thawing - GRP (corrected on site)
Fish being thawed in plastic package.
- 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. WOOD BEHIND KNIFE HOLDER AT 3 COMPARTMENT SINK IS NOT SEALED WITH NON ABSORBENT FINISH.
- 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 | 04/21/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The egg washes, shredded cheeses, and butter is in/on the food prep tables at an internal temperature of 58°F, 49°F, and 49°F and is not being maintained at 41 °F or below. The raw salmon/shrimp mix, crab mix and raw oysters is in/on the walkin refrigerator at an internal temperature of 42°F - 48°F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling fried foods (fish and shrimp) with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous tartar sauce (12/1), ceasar dressing (12/1) and balsamic vinegarette (12/1) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled. - some were not dated properly (date ranges of when the oysters were used) Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. - create records
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dishmachine sprayer hose area (discharge pipe). -slow leak
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving ice scoop in the ice bin are not stored in a manner to prevent contamination of the product. The shelves in the reachin freezer and the can opener located in the kitchen has/have adhering food or food particles.
- 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. Consumer advisory needs to be more descriptive (not just stating about raw oysters)
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. -middle blue container
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. HW sink leaking fresh water
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 12/08/2014 | 74 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked rice is in/on the walkin refrigerator at a temperature of 85°F after cooling for 02 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ceviche, marinated shrimp, raw oysters, prepared stuffed shrimp, and raw lobster tails is in/on the walkin refrigerator at an internal temperature of 40°F - 43°F°F and is not maintained at 34 °F or below. The garlic butter sauce and egg wash is in/on the food prep table at an internal temperature of 85°F and 64°F - 67°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous remolaude and etoufe (11/25) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled. Some were not dated properly Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator in the cooking line is not holding cold (shredded cheese, diced tomato, butter, garlic butter, meats, and prepared sauces/foods) at 41°F (raw seafood at 34°F). Potentially hazardous foods were 53°F - 57°F.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chef in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The reachin freezer and reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The black bags used to store food in at the hot hold 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. The ice machine panel and shelves in the reachin freezer located in the kitchen has/have adhering foreign matter and food particles, respectively. The food containers (chipotle), cutting boards and gaskets in the food prep cooler (not sealing properly) 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
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. Asterick is not on oysters, salmon and ceviche on menu. Consumer advisory needs to be more descriptive.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
Your annual health permit is not displayed.
- Food - GRP (corrected on site)
TFER 229.167(n) - Page 106. Distressed dented cans are not segregated from other stored wholesome food products
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. -middle blue container
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/04/2014 | 67 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 43-46°F, it has been maintained above 34°F for greater than four (4) hours. The raw chicken is in the reachin refrigerator at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The small reachin refrigerator near walkin is not holding cold raw seafood and raw chicken at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door gaskets located in the reachin refrigerator 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.
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Regular | 08/08/2014 | 89 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is flowing from bar gun. Bar gun holder and drain line not installed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has adhering foreign material.
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Regular | 08/08/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is at an internal temperature of 36 to 40 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
Dented cans in dry storage area.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw chicken stored above cooked seafood in walk in cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked potato dish that is located in the walkin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cooked shrimp is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination. Handle of ice scoop is in contact with ice.
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Regular | 04/07/2014 | 83 |
Restaurant representatives - add corrected or new information about Blu Crab Seafood House & Bar, 6115 Camp Bowie Blvd, Fort Worth, TX 76116 »