- Cold Holding Temperature - 5 penalty points
The cut tomatoes, chicken and beef is at an internal temperature of 43 to 57 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The potatoes are on the steam table at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the women's restroom is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop container, inside the ice machine and ice machine lid located in the kitchen have adhering algae and debris. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar/flour are not marked with the common name of the food it contains.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 12/02/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
The homemade pico ( 46.4F), Cheddar cheese (50.3F) and Diced tomatoes (49.2F) is at an internal temperature of 46 F to 50 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 fish, red meat and chicken raw is/are stored in contact with each other.
- Proper/Adequate Handwashing - 4 penalty points
The cooks did not follow procedures for proper handwashing. Cooks were observed not washing their hands for the required 20 sec duration along with not washing their hands at all when switching tasks.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all reach in refrigerators and freezers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coffee machine spigots located in the kitchen has/have adhering foreign material. The ice machine located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. There are utensils around the food establishment that need to be covered at all times that were not. Several knives were seen not being stored in the metal magnetic strip but stored inbetween equipment. The cook's beard is not restrained while preparing/handling food or contacting clean food contact surfaces. The employee's were observed to be wearing bracelets, watches while preparing/handling food or contacting clean food contact surfaces.
- 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. Some areas around the restaurant that include bar area, shelving, railing where clean dishware is hung, along with tops of equipment.
- 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. It was observed that several towels were left out of a sanitizer bucket when not in immediate use.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. There are some filters inside the vent hood above the oven that is loose.
- 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 | 08/06/2015 | 71 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker 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 drying provisions were available at the handwash facilities in the ice machine area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- 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. MANAGER NOT ON SITE.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 04/14/2015 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the raw meat in freezer.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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. Tops of equipment. (Dish machine towel dispensor coffee machine)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 12/09/2014 | 92 |
- Cold Holding Temperature - 5 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized vegetable peeler stored in the 3-compartment sink area are exposed to splash, dust, or other contamination. STORED WITH TOOLS NOT USED FOR FOOD SERVICE. The plastic container lids located on the dish rack are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the under vent hood are not clean .
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The blue topped plastic containers used to store coffee beans do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/04/2014 | 92 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The hollandaise sauce is in the steam table at a temperature of 69°F and is not being maintained at 135 °F or above.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The sauce is/are in/on the steam table at a temperature of 69°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The crepes and other foods that are located in the walkin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen near coffee and women's restroom is not providing sufficient hot water for handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the coffee bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic food containers and spatula located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin refrigerator.
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Regular | 04/01/2014 | 77 |
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