- Hot Holding Temperature (corrected on site) - 5 penalty points
The gravy is in the steam wells at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The bartender is/are handling lime/lemon wedges with their bare hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The prep tables and shelves located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The beer and wine are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the walkin freezer are damaged.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
|
Regular | 01/28/2016 | 88 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Three compartment sink sanitizer at < 50 ppm.
|
Regular | 09/14/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the bar has/have adhering foreign material.
|
Regular | 09/14/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the server station are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pickle buckets is/are not stored in food storage areas. Buckets are stored on the floor.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
|
Regular | 05/19/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling bread with his bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs stored over ready to eat foods in walk in cooler.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The two spatulas located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelf under prep table located in the kitchen has/have adhering foreign material.
|
Regular | 01/15/2015 | 89 |
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The walk-in freezer and reach-in cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils located in the kitchen has/have adhering food or food particles.
|
Regular | 09/09/2014 | 94 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar and 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 ice machine area.
|
Regular | 09/09/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw eggs are on the counter at an internal temperature of 63°F and are not being maintained at 45 °F or below. The ready to eat sausages are in the prep cooler at an internal temperature of 48-50°F and are not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The shelf and pan located in the kitchen 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. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Food handler cards are not transferred to FW food handler cards. Food handler cards are photo copies.
- 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.
|
Regular | 05/16/2014 | 82 |
Restaurant representatives - add corrected or new information about Flying Saucer, 111 E 3rd St, Fort Worth, TX 76102 »