- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut watermelon, cut cantaloupe, shredded cheese, salsa, and tomatoes is in/on the breakfast buffet and at the drive thru at an internal temperature of 51°F - 63°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The gravy, chicken fried steak, and cooked eggs is in/on the hot hold and breakfast buffet at a temperature of 53°F, 123°F- 130°F, and 120°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sliced cheese and shredded cheese 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.
- 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 - 3 penalty points
The cutting boards and food containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel located in the kitchen has/have adhering foreign material.
- 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. -under juice dispensing machine
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -no light shields for lights in the walkin refrigerator -light shields missing in the kitchen
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Regular | 11/04/2015 | 80 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried chicken is in/on the hot holding at a temperature of 110°F - 130°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced cheese 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 knife and the cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice dispensing at the soda machine located in the dining room has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *cannot locate other employee's card
- 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. -under soda dispensing machine
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- 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. -Cooking pot/Grill area TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -no light shields for lights in the walkin refrigerator -light shields missing in the kitchen 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. - grill area
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. -cold water handle in the MIDDLE (RINSE) compartment is not shutting off properly
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Regular | 07/14/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the drive-thru area is used for purposes other than handwashing. -ice dumped into compartment
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the back room and the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and holder located in the kitchen has/have adhering foreign material.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour are not marked with the common name of the food it contains.
- 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. -Cooking pot/Grill area TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -no light shields for lights in the walkin refrigerator
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. -cold water handle in the MIDDLE (RINSE) compartment is not shutting off properly
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Regular | 03/06/2015 | 90 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The mashed potatoes is in/on the serving line at a temperature of 110°F and is not being maintained at 135 °F or above.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold bottled milk, coleslaw, beans, raw shelled eggs, raw catfish and sliced/shredded cheeses at 41°F (raw seafood at 34°F). PHFs (46°F - 54°F) Ambient temperature of walkin refrigerator is 55°F- 59°F
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the back room and the kitchen.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the COOKING AREA are not installed or attached.
- Lighting - GRP
Light shield in the cooking area is not attached at the corner. 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. Cooking pot/Grill area
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Regular | 11/11/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced and shredded cheese is in/on the breakfast buffet and on the serving line at an internal temperature of 50°F - 55°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The white gravy and egg products (patties and scrambled eggs) in/on the serving line at a temperature of 130°F (gravy) and 106°F - 127°F (egg products) and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drinks in food prep area
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Food manager card is not transferred to FW food manager card. Food manager was not present during time of inspection
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material.
- 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. Gaskets are dirty. Drying rack for equipment and Orange Juice dispensing machine have adhering foreign matter.
- 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. Cooking pot/Grill area
- Ventilation - GRP (corrected on site)
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Vent filters were not installed during cooking.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Emits daylight - not sealed (outer door in between women and men's restrooms)
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the 3-compartment sink area is not maintained in good repair. Third faucet - cold water leaks when turned on Floor drain cover missing in kitchen by door to the walkin.
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Regular | 07/01/2014 | 77 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ready to eat chicken is at an internal temperature of 117°F..
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sugar is being handled with soiled scoop..
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The chicken in the kitchen has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Food manager card is not transferred to FW food manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, ice dispenser, ice bin, scoop, shelves, can opener and storage container located in the kitchen have adhering foreign material.
- 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. Your employee(s) have not attended required food handler training.
- 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. Gaskets are dirty.
- 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. TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the kitchen.
- 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 . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the 3-compartment 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.
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Regular | 03/11/2014 | 78 |
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