- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut fruits and vegetables in the food prep cooler is at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling cheese with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken and rice is/are stored in contact with or under the raw chicken.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen in the grill area and the one next to the 3 compartment sink area, close to the food prep, is not in proper working order to permit adequate handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Observed the dishwasher is in disrepair for adequate cleaning and sanitizing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material (black mold like growth).
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the food prep sink area of the establishment. Observed one dead roach.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen is not maintained in good repair. Observed two sinks in around the kithen close to the grill, that are leaking at the waste water pipe under the sink. One pipe is detached and the other has a small drip at the waste water pipe. The sink at the food prep line by the grill is leaking from the faucet.
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Regular | 01/15/2016 | 78 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bin located in the bar is/are not properly sanitized.
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Regular | 09/24/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced watermelons 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 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. Plumber fixed hot water tank within 30 min during inspection.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. Observed no paper towels or hot water at handsink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food preparation area is not providing sufficient water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The wash water in the dishwashing machine is not sufficiently clean to properly clean kitchen ware, observed not working at all. The plumber fixed the dishwasher.
- 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. \Must have test strips that test for heat.
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Regular | 09/09/2015 | 79 |
| No violation noted during this evaluation. | Regular | 05/05/2015 | 100 |
- Cold Holding Temperature - 5 penalty points
Milk held at 55°F on counter.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- 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. Sanitizing solution is depleted.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Cases of cups stored on the floor. Coffee filters stored food contact surface side up.
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Regular | 01/08/2015 | 92 |
| No violation noted during this evaluation. | Regular | 09/12/2014 | 100 |
- Hot Holding Temperature - 5 penalty points
The sausage links is in/on the food warmer at a temperature of 100 to 104 degrees F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of Mice was observed in or around the storage room.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The mouse traps are present in the food preparation area and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- 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. Observed there is not any heat test strips for heat dishwasher.
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Regular | 09/04/2014 | 80 |
- Sound Condition (corrected on site) - 4 penalty points
The 3 slices of bread is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulkcheese items, cooked food, and once milk is refrigerated date 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 75 to 79 degrees F.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. Observed the plumber on site has a thermometer gun, stem not available in kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the kitchen are exposed to splash, dust, or other contamination. Observed utensils stored on cloth towels.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your annual health permit is not displayed.
- 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. Heated test strips must be available to test dishwasher temperature if gauges do not work.
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Regular | 05/12/2014 | 73 |
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