- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold meat products, poultry producs, eggs, vegetables, potatoes and other foods at 41°F (raw seafood at 34°F). Observed food inside the walkin refrigerator at 43-45°F
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the 3-compartment sink area.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs in the walkin refrigerator are not shielded, coated or otherwise shatter-resistant.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair and is leaking.
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Regular | 12/11/2015 | 85 |
- Plumbing- GRP
Hand sink by the grilling area is leaking water onto the floor.
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Regular | 08/31/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Sliced tomato and raw eggs on the prep cooler at 50°F. Raw seafood at 38°F in the walkin refrigerator and are not being maintained at 34°F or below..
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the prep cooler is used for purposes other than handwashing. Cloth towel in the hand sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The dish washing machine used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . Mold on the wall.
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Regular | 04/08/2015 | 88 |
| No violation noted during this evaluation. | Regular | 04/08/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the under grill reachin refrigeration at an internal temperature of 38°F and is not maintained at 34 °F or below. The brussels are at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all foods items 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. All food service workers have a ANSI credited manager cards but not Fort Worth cards.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. All food service workers have a ANSI credited manager cards but not Fort Worth cards.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 12/17/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 50 to 54 degrees F and is not being maintained at 45 °F or below.
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Regular | 08/19/2014 | 95 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The water hose without the backflow preventing device is stored in the mop sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- 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 | 04/02/2014 | 90 |
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