- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The dessert product is stored in contact with or under the raw meat product.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees. Blocked by items.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Boxes on ground.
- Premises - GRP (corrected on site)
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Items outside of back door not stored properly.
- 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 | 01/26/2016 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The blue cheese crumbles (46.4 F) is at an internal temperature of 46.4 F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employees did not follow procedures for proper handwashing. Employees did not follow the 20 sec required for proper handwashing. Server goes from bussing her tables to picking up and touching clean items without washing her hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. A server was filling up a water pitcher from the handwashing sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Tongs touching the dirty part of the oven.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Utensils ( tongs, mixing spoons, any other utensils used for food preparation and or serving) around the kitchen of the food establishment are not protected from contamination.
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Regular | 09/10/2015 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw lamb is/are stored in contact with or under the raw chicken in the refrigerators. The vegetables is/are stored in contact with or under the eggs, raw in-shells.
- 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.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored ready to eat foods, cooked foods, and raw meats in containers or bags in the refrigerators are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The food is/are not covered during storage.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
No information available.
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Follow-up | 05/26/2015 | 93 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The milk pudding is in/on the mop sink outside at a temperature of 55 to 60 degrees F after cooling for 1 hour .
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked and ready to eat foods is/are stored in contact with or under the raw chicken and lamb in the refrigerators. The cooked and ready to eat foods is/are stored in contact with or under the raw chicken and lamb. The milk pudding is placed outside and on top of the mop sink that places the risk ofcontamination by potential insects and open air.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
All ready to eat foods that is/are located in the refrigeration units 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water distribution system in the restroom is not providing sufficient water to meet the water demands throughout the food establishment.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed food pieces inside the hand wash sink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees. Observed dishes on the hand wash sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of windex and other chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knife located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food prep table by the stove located in the kitchen is/are not properly sanitized. Observed food particles and pieces under the stove on the food prep table. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed the cutting knives stored on the food prep table underneath the small stove and other equipment, not protecting it from contamination. To go containers and pots and pans stored in the kitchen are exposed to splash, dust, or other contamination.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored ready to eat foods, cooked foods, and raw meats in containers or bags in the refrigerators are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The stored foods is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Observed food and food particles underneath the tables and equipment in the kitchen.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site)
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer windows by the front door area were left open.
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Regular | 05/22/2015 | 67 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
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Change of Ownership | 01/20/2015 | 97 |
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