- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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 ice machine and glassware located in the food establishment have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees' Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair.
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Regular | 10/15/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
All potential hazardous foods on the prep cooler are at 48-52°F.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
All 3 prep coolers are not working. The temperature for all 3 are at 48-50°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
No air gap on the 3 compartment discharge pipe.
- Plumbing- GRP
No drain stopper for the 3 compartment.
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Regular | 06/26/2015 | 83 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The area around the beer taps and soda gun holsters located in the bar have adhering foreign material.
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Regular | 06/26/2015 | 97 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- 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.
- 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 soda machines located in the food establishment have adhering foreign material. The counter located in the server station is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the customer service area is not maintained in good repair.
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Follow-up | 02/13/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The milk is unwholesome and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- 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.
- 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 can opener, soda machines, and dishware located in the food establishment have adhering foreign material. The counter located in the server station is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the customer service area is not maintained in good repair.
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Regular | 02/12/2015 | 69 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, cheese, pasta, and dressing is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw sasuage stored over cooked food.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of cleaner are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 10/09/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is at an internal temperature of 110 to 114 degrees F.
- 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 < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and soda machines located in the food establishment have adhering foreign material.
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Regular | 06/09/2014 | 84 |
- Sound Condition (corrected on site) - 4 penalty points
The milk is unwholesome and should not be sold, served or consumed.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The bar guns located in the bar have adhering foreign material.
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Regular | 06/09/2014 | 90 |
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