- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Screw top water bottle in food prep area.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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. Machine lost its prime.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the grill area 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 food establishment has/have adhering foreign material.
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Regular | 11/13/2015 | 84 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
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Regular | 11/13/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
Container of batter stored on top of a pan of ice is at 70°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Container of raw eggs stored above cooked food and vegetables in the prep cooler. Cheeses stored next to the raw eggs in the walkin cooler. Ice machine has mold.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
An open cup of coffee stored on the shelf by the food items.
- 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 cutting board located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Reusing a bottle of Siracha for the water that is being used for the preparation of tortilla.
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Regular | 07/23/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken is in the refrigerator at an internal temperature of 51°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 vegetables are stored in contact with or under the raw eggs. The raw beef is stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The refrigerator, freezer and shelf located in the kitchen have adhering foreign material.
- 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 (corrected on site)
Canned goods are dusty.
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Regular | 03/04/2015 | 78 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The gravy in the steam table has not been reheated to 165°F. Temped at 133°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Two employee drink cups were located in areas that could contaminate food.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plexiglass on the overhead salad bin located in the food prep area is not secure in its seating and can be a hazard.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the back door area 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 | 11/12/2014 | 85 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water is 104°F which is inadequate to properly wash kitchen ware.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glass rack, cooler and ice bins located in the bar have adhering foreign material.
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Regular | 11/03/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses and montecristo sandwiches are in the prep cooler at an internal temperature of 50°F and 63°F respectively and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, prep cooler, holster and ice machine located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth bleach sanitizer is over 200 ppm.
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Regular | 07/21/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the tall refrigerator at an internal temperature of 40 degrees F and is not maintained at 34 °F or below. Manager asked the employee to place bags of ice on the fish to chill it. The employee placed the bags of ice on top of the container lid instead of on the ice.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The pans with the step stool touching them located in the dishwash machine area has/have adhering dirt. The in-use utensils used for preparation or serving in the lemons in the waiter station are not stored in a manner to prevent contamination of the product. A knife was in the lemons with the handle touching the lemons.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Plumbing- GRP (corrected on site)
A pipe over the wakin cooler is dripping water into the walkin.
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Follow-up | 03/27/2014 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil, diced tomatoes, beef, cheese cake burritos, and sandwiches is in/on the right reachin cooler at an internal temperature of 49 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The tea with the white specks in it is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waiters is/are handling fruit (lemons) with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beef is/are stored in contact with or under the raw chicken.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The grill drawers and the right reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. 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 dish rack stored in the floor are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The bulk food containers and lids, the drink nozzles, the pans touching the wheel of the dish rack cart, the bus tubs and the utensils being stored in the bus tubs, and inside the lemon reachin cooler at the waiter area located in the kitchen has/have adhering food particles, dirt, grease, and dirty water. The refrigerator door with the duct tape around the handle located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized chip storage container stored in the floor are exposed to splash, dust, or other contamination.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour? are not marked with the common name of the food it contains.
- 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. Observed numerous wiping cloths sitting on counters in the kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the chicken refrigerator area are not clean .
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Regular | 03/05/2014 | 71 |
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