- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken wings are on the steam table at a temperature of 120 to 130 degrees F and are not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Water bottle observed in the clean utensil storage bin.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the kitchen has adhering mold.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar/flour is not marked with the common name of the food it contains.
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Regular | 12/04/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The watermelon water is at an internal temperature of 56.6 F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked rice is in/on the steam kettle at a temperature of 128.6 F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tomatoes is/are stored in contact with or under the eggs, raw in-shells. Other side of the reach in refrigerator there was red meat on top of fish as well as cooked items stored with raw food items.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Observed sanitizer concentration at 0 ppm in the 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the preparation area has/have adhering foreign material. The soda machine noozles located in the food establishment has/have adhering foreign material. The equipment or utensil that is in use does not provide protection from contamination. Some of these utensils include: spoons, spatulas, tongs and any other equipment that is used in food preparation.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The beans is/are not stored in food storage areas.
- 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. Areas around the food establishment include: shelving, railing, tops of equipment and storage areas.
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Regular | 08/20/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 41°F, it has been maintained above 34°F for greater than four (4) hours, per discussion with employee it was at 41°F for 48 hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce and deli ham is/are stored in contact with or under the raw bacon and sausage.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Found soiled linen in the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the cashier's area is/are not properly sanitized. Found soda syrup build up on one of the nozzles. The food slicer located in the food preparation area has/have adhering food or food particles. The in-use utensils (scoop with handle) used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Observed the handle of the scoop in contact with the rice.
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Regular | 07/14/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the fish case display ( Salmon 40.1 F), ( catfish 40. 9 F) and raw shrimp (41.3F) at an internal temperature of 40 F to 41 F and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Employee did not wash his hands after finishing one task then moving to a new one.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives located in the seafood market has/have adhering foreign material. The cardboard used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
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Regular | 07/13/2015 | 88 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The poultry and red meat is/are stored in contact with one another. In the walkin refrigerator there was cooked ham stored with red meat, along with red meat stored next to cheese.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employees did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the meat market front of house 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the meat market front of house.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The meat display case in the meat market did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cheese knife and cheese cutting board located in the meat market is/are not properly sanitized.
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Regular | 07/13/2015 | 79 |
| No violation noted during this evaluation. | Regular | 03/12/2015 | 100 |
- 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. Cactus cutters cards not available.
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Regular | 03/12/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the bakery is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Melted plastic inside of microwave. The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. Handle of scoop in ice.
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Regular | 03/12/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has adhering foreign material. The microwave and cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 03/12/2015 | 97 |
| No violation noted during this evaluation. | Regular | 11/14/2014 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the cutting room is used for purposes other than handwashing.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is being thawed improperly.
- 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.
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Regular | 11/14/2014 | 96 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef product is stored in contact with or under the raw chicken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has adhering grease.
- Lockers/Dressing Rooms - GRP
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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/14/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
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Regular | 07/07/2014 | 88 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the seafood area has adhering foreign material.
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Regular | 05/28/2014 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator gaskets located in the serving line have adhering food or food particles. The reachin refrigerator located in the server station is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the serving line is not maintained in good repair.
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Regular | 05/28/2014 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw pork chorizo.
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Regular | 03/31/2014 | 96 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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 | 03/31/2014 | 97 |
- Cold Holding Temperature - 5 penalty points
The tres leches cakes are at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The frosting is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 03/31/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork product is in/on the counter at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
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Regular | 03/12/2014 | 95 |
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