- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans and salsa is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of <50 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired. Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda machine, ice machine, and walkin shelves located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxed frozen foods are not stored in food storage areas.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and freezer are not clean .
- 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 | 01/20/2016 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese is at an internal temperature of 48°F and is not being maintained at 41 °F or below. The pico de gallo is at an internal temperature of 62°F and is not being maintained at 41 °F or below. The sliced tomatoes is at an internal temperature of 47°F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The two cans of olives is/are unsound and should not be sold, served or consumed. Found two dented cans of olives which may not be used for consumption.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reach in cooler next to the grill in the kitchen is not holding cold shredded cheese, sliced tomatoes, pico de gallo, salsa at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing. Hand sink is under maintainance for a water leak.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda noozle holders located in the soda machine area 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. Inside top rim of the reach in ice cream freezer needs to be cleaned.
- 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 provide bleach test strips.
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Regular | 09/10/2015 | 79 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized scoop stored in the bar are exposed to splash, dust, or other contamination.
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Regular | 08/01/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sauteed onions and bacon mixture is at an internal temperature of 91°F and is not being maintained at 41 °F or below. The sliced cheese is at an internal temperature of 56°F and is not being maintained at 41 °F or below. The salads is at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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. The quaternary ammonium compound used as the sanitizer in the kitchen is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food establishment are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The mixer and slicer located in the kitchen has/have adhering food or food particles. The ice machine, and can opener located in the storage shelving area 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. shelves in walk in refrigerator are dirty. Accumulation of food particles in underside of shelf over hot hold station in kitchen.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and reach in refirgerator are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Fans in walkin refrigerator have accumulation of dust particles.
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Regular | 05/20/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Homemade thousand island mixed with a dairy milk sauce is at 50°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The Sterilite plastic containers 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 cutting board located in the food establishment 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 grill area are not clean .
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Regular | 01/20/2015 | 89 |
- Cold Holding Temperature - 5 penalty points
The salad bar PHFs at counter top refrigeration is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed knives stored between equipment.
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Regular | 09/16/2014 | 89 |
| No violation noted during this evaluation. | Regular | 09/16/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is in the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tomato is in the steam table at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tomato is stored in contact with or under the eggs, raw in-shells.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the grill area.
- 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 mixer and slicer located in the kitchen has/have adhering food or food particles.
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Regular | 05/16/2014 | 77 |
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