- Cold Holding Temperature (corrected on site) - 5 penalty points
The cod in the walk in cooler is held at 37°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
A soil knife is stored on a package of buns in the dry storage area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food preparation area are not clean .
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Regular | 01/06/2016 | 92 |
- Cold Holding Temperature - 5 penalty points
The cheese and sliced tomatoes is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the black bean salsa are not stored in a manner to prevent contamination of the product. Reusing single use sample container for dispensing black bean pico.
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Regular | 09/14/2015 | 92 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. Some of the gaskets have food debris inside crevices. The gaskets(split) on reach in units located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Numerous online certificates observed that need to be transferred.
- 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. Soda lines at bag in a box have dust build up. Possible leak in walk in freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area(underneath) are not clean .
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Regular | 05/05/2015 | 91 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The dairy that is/are located in the bar 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product.
- 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. Online certificates need to be converted to FW Food Handler Certificates.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors and drains in the bar are not clean .
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Regular | 05/05/2015 | 90 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the food preparation area has/have adhering food or food particles. The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product. The guard on ice maker located in the food service/dispensing area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Approximately 15 on line certificates need to be registered.
- 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. Side of fryer has debris, dishmachine and drain board has residue. Observed spillage on shelving at wait station.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the liquor storage area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean .
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Regular | 01/05/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The deli meats is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the food preparation area has/have adhering food or food particles. The food prep cooler located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The interior of food prep cooler by the pizza oven located in the kitchen has/have condensation.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Need to convert online certificates and recertify approximately 6 employees.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin freezer are damaged. Panels are protruding up. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage shelving area are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Floors in the floor sink areas of dishmachine and wait station are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in walk in freezer.
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Regular | 09/09/2014 | 89 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The delicatessen product and cooked vegetables 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler at the hinges of tops located in the food preparation area has/have adhering food or food particles. The in-use utensils/knives used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Scoops stored improperly. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. (squirt bottle) The cutting boards located in the food preparation area for produce is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted shelving observed in walk in cooler needs to be resurfaced or replaced. Guard in ice maker needs to be replaced.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Need to convert the online certificates and certify at least 6 more employees.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the liquor room are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the mop sink area are damaged. Need to seal opening. TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin freezer are damaged. Flooring loose.
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. Light inoperable at hood.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
- 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. Quat strips needed.
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Change of Ownership | 05/07/2014 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The half and half that is/are located in the refrigerated unit 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. Catch tray in handsink being used as dunnage sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bar is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils(ice scoops) used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product.
- Plumbing- GRP
Floor sinks/drains have build up. Cold fixture at handsink loose.
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Change of Ownership | 05/07/2014 | 86 |
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