- Cold Holding Temperature - 5 penalty points
The fish/seafood is in the cooler drawer at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the kitchen has adhering mold.
- 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.
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Regular | 12/09/2015 | 89 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The server is/are handling french fries with their bare hands. Fries were discarded.
- Proper/Adequate Handwashing - 4 penalty points
The server and cooks did not follow procedures for proper handwashing. Server and cooks were observed not washing their hands for the 20 second duration. Other servers were going from one task to another without washing his hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The food storage container tops located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. Knives stored inside sanitizer bucket. The beer noozles located in the bar has/have adhering foreign material.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Equipment such as tongs, spoons, knives need to be protected from contamination. There were several that were not ( a knife stored in a sanitizer bucket) ( a pair of tongs left out on a bare countertop).
- 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 include: shelving, railing and tops of equipment (dishwasher).
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location. All towels need to be stored in a plastic protective container, towels in the service station are stored on top of dirty boxes. 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 kitcken area need to be stored inside a sanitizer bucket when not in immediate use.
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Regular | 08/11/2015 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw steaks and raw pork is/are stored in contact with or under the raw ground beef.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Observed no hot water at the handsinks and various other faucets around the kitchen, including the bathrooms.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed that a hand towel was in the sink.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored ready to eat foods, raw meats, and cooked products are not marked with the common name of the food it contains.
- 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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Change of Ownership | 04/13/2015 | 88 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Observed no hot water at the handsinks and various other faucets around the bar, including the bathrooms.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator under the cash register in the bar did not have a readily available and visible thermometer.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored ready to eat foods, raw meats, and cooked products are not marked with the common name of the food it contains.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The mayonnaise container storing vermouth does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Change of Ownership | 04/13/2015 | 93 |
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