- Cold Holding Temperature (corrected on site) - 5 penalty points
Sauces and cheese held at 48°F for more than 4 hours. The chicken is at an internal temperature of 45 degrees F or below and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Dumpster covers are not closed.
|
Regular | 12/16/2015 | 86 |
| No violation noted during this evaluation. | Regular | 12/16/2015 | 100 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The expo employee is/are handling french fries with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ranch dressing and mac/cheese is/are stored in contact with or under the raw red meat and poultry.
- Proper/Adequate Handwashing - 4 penalty points
The servers did not follow procedures for proper handwashing. Servers are not washing their hands for the 20 sec duration that is required.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the expo line is used for purposes other than handwashing. 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue and yellow chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice storage unit located in the server beverage station has/have adhering foreign material. The in-use utensils (knives) used for preparation or serving in the food prep area are not stored in a manner to prevent contamination of the product. Also to include an unapproved cup to scoop sugar.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Utensils (spoons, knives, forks) around the food establishment are not protected from contamination.
- 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 of these areas around the food establishment include: shelving, railing, storage areas and tops of 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 stored outside of the sanitizer bucket.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Single service utensils such as forks, spoons and knives are stored with the handle section facing down.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. One of the light bulbs under the vent a hood has no shield.
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Regular | 08/17/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken tenders are at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The batter and defrosted tenders is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The tomatoes and guacamole are at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the grill drawer at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the Carter Hoffman food warmer at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above. Cooked peppers at room temperature observed at internal temperature of 99°F.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the dishroom .
- 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.
- 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. No current FW food manager certificate observed for manager on duty and OJ certificate expired. 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 gaskets on batter station reach ins located in the food prep area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted shelving inside batter station unit(crisper station) with tenders. The expo microwave, undersides of both drink dispensers at expo, vent area of dressing reach ins, and holder for dressing/sauce containers located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
Covers to tea urn missing. Containers are being set directly on floor during inspection.
- 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. Keg stand and handsink at expo are moldy.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area(underneath equipment) at main prep line are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. One filter missing, also.
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Regular | 04/16/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The macaroni, corny dogs and chicken wings is in/on the reachin refrigerator at an internal temperature of 45-49 degrees F and is not being maintained at 41 °F or below. The tomatoes and ranch dressing is in/on the food prep cooler at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 37 degrees F and is not maintained at 34 °F or below.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The food prep cooler is not holding cold tomatoes and dressings at 41°F (raw seafood at 34°F). Reach in is not cold holding corny dogs, macaroni and chicken wings at 41°F or colder.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the waiters' station is not providing sufficient hot water for handwashing. Handsink at main prep area is very hot and cold was turned off. There are inadequate handwashing sinks available in the dishroom .
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, interior reach ins including those at wait station, shelving in refrigerators and walk in unit, and cup racks located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Covers to tea urns missing.
- 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 is not properly sealed at expo.
- Floors, Walls and Ceilings - GRP
Leaking at ceiling area.
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. Handle to dishmachine damaged.
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Regular | 12/15/2014 | 83 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from soda gun. No drain line with minimum 1 inch air gap to sanitary sewer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun holster and areas near margarita nozzles located in the bar has/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 underneath margarita machines and at handsink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean .
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Regular | 12/15/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ranch dressing(pass-out area) and precooked chicken(top of food prep cooler) are at an internal temperature of 44°F and 48-66°F, respectively, and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The shredded chicken is in/on the food warmer at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda dispenser, reachins, and shelves and gaskets inside cold hold units located in the kitchen has/have adhering foreign material. The food prep cooler door located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Raw meat stored improperly in walk in freezer.
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Regular | 08/27/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tenders, battered tenders, and chicken on cart is at an internal temperature of 49°F, 52°F and 51-53°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reach in drawer at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is handling cooked chicken and preparing sandwiches with bare hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop holder, reach in refrigerators, reach in drawers, microwaves and can opener located in the kitchen has/have adhering foreign material. The shelves located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted shelving needs to be resurfaced or replaced.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. 27 out of 45 employees have food handler cards.
- Food Protection - GRP
Raw seafood above sauces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. Wall at dishmachine-escutcheon around piping are not secure.
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Regular | 04/08/2014 | 85 |
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