- Hot Holding Temperature - 5 penalty points
The fried fish and french fries is in/on the food warmer at a temperature of 110-120°F and is not being maintained at 135 °F or above. Observed one heating lamp bulb fused.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the casher window area has/have adhering foreign material build up inside. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the fryer area are not clean . Observed build up of grease on the floor and fryer unit in the kitchen area. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . Observed dust on the ceiling surfaces and vents in the kitchen area. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the cashier area is missing a ceiling tile and in the breaker box room has damaged ceiling tiles.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 01/15/2016 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes and cheese is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The full throttle reachin refrigerator is not holding cold sliced tomatoes and cheese at 41°F (raw seafood at 34°F). Citation shall be given if potentially hazardous foods items are kept in the reachin refrigeration out of proper temperatures.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available. Owner does not have City of Fort Worth cards for managers. Citation shall be mailed to owner.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The in-use utensils used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product. Observed the ice scoop is stored improperly. The soda nozzles located in the food service/dispensing area is/are not properly sanitized.
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Regular | 09/16/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cole slaw and sliced tomatoes is in/on the beverage type refrigerator at an internal temperature of 59 to 62 degrees F and is not being maintained at 41 °F or below. The liquid batter mix is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink.
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and holder located in the food preparation area has/have adhering food or food particles. The ice maker and ice chute located in the drive through and customer area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the bakery prep. Reused spice container for cinnamon sugar. Single service, single use and clean sanitized ice scoops and ladles stored in the drive through area and ladles at warewash sink are exposed to splash, dust, or other contamination.
- 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. Copies posted. Original FW food handler certificates are not available during inspection. Your employee(s) have not attended required food handler training. 3 cards missing.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry goods ie sugar and flour is/are not covered during storage.
- 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. Dead fly on buffet table cloth, and debris inside cabinetry at buffet. Condensation leakage in walk in cooler. 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. Formica at buffet is buckled. Walk in freezer fan covers/guards are missing. Raw wooden shelving at back storage.
- Toilet Facilities - GRP
Toilet out of order in women's restroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the fryer station, men's restroom, dining room and side of refrigerator at bakery prep area are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the 3-compartment sink area are not clean . Replace stained tile at warewash sink and damaged tile at grill area. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the back house are not installed or attached.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in back house. 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.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the drive thru are open, not screened or fit poorly.
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Regular | 05/18/2015 | 78 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The refrigerated corn and green beans are on the steam table at 74°F and will not be reheated within 2 hours. The steam table is not turned up to heat the product.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Tea urn lids have adhering dried tea on them. The gaskets on the refrigerator walk in are damaged. The bulk sugar bin has adhering grime. The flour scoop has caked on flour. The cutting board is stored on the ware wash faucet..
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee(s) have not attended required food handler training.
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Regular | 01/12/2015 | 83 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is in/on the table at an internal temperature of 80 to 84 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 cole slaw and sliced tomatoes at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sanitizer and super glue are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 2-compartment sink .
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
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 .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back of kitchen do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 2-comp sink is not maintained in good repair.
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Regular | 09/10/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The beans is/are at room temperature with an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw chicken 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. Observed box of chicken does not have a date besides packaging date that can not be read due to water damage.
- 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. New manager must have food manager card by next inspection or owner shall get a citation given or mailed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized pot of liquid seasoning for the chicken stored in the inside a bloody bucket of raw chicken are exposed to splash, dust, or other contamination.
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Regular | 05/06/2014 | 85 |
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