- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced onions, beans, and humus is/are at room temperature with an internal temperature of 50 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). Must work properly before adding food to the unit or email invoice.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of fly traps stored above the prep table are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food preparation area are not installed or attached.
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Regular | 01/21/2016 | 89 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles and ice machine located in the cashier's area has/have adhering foreign material.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 09/15/2015 | 97 |
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 05/21/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hummus, chicken and sauce is at an internal temperature of 48°F to 55 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving in the Hobart unit is rusted and cannot be properly cleaned and sanitized. Towels underneath cutting boards and linens underneath glassware.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Card is expired.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Cabinetry at handsink in bar has damaged shelving. Condensation in prep cooler(2 door unit).
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
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Regular | 01/16/2015 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beef is stored in contact with or under the raw beef product. The cooked/raw beef, raw pork, and raw/cooked fish are all stored in contact with each other.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous beef tenderloin prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. The beef tenderloin was dated 8-30-14
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination.
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Regular | 09/16/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the refrigerator at an internal temperature of 41°F and is not being maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The chicken and beef in the kitchen have been refrigerated for more than 24 hours and 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) (corrected on site) - 4 penalty points
Other Employee is wiping his hands on his apron. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, shelves and refrigerator located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
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Regular | 05/09/2014 | 74 |
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