- Hot Holding Temperature (corrected on site) - 5 penalty points
Chicken held at 119°F in warmer.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Pair of tongs stored in hand sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
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Regular | 02/10/2016 | 88 |
| No violation noted during this evaluation. | Regular | 02/10/2016 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The container of milk is beyond the sell by date in the coffee bar.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Milk products at the coffee bar are not dated for 7 days.
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Regular | 01/21/2016 | 92 |
| No violation noted during this evaluation. | Regular | 01/21/2016 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The antipasto 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 temperature of the rinse water in the dishwashing machine is 140 to 144 degrees F.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The undercounter refrigerator in the food service/dispensing area did not have a readily available and visible thermometer.
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Regular | 01/21/2016 | 89 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 140 to 144 degrees F.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food service/dispensing area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Water is not running in dipper well. The reach in refrigerator gaskets located in the food service/dispensing area has/have adhering dirt.
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Regular | 01/21/2016 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef steaks, pork loin, and raw chicken breast are at an internal temperature of 45 to 49 degrees F and are not being maintained at 41 °F or below. Observed 3 out 6 doors to the reachin show case were missing. Manager said an emergency work order had already been placed. The units with missing doors were the units that had out of temperature meat.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers Fort Worth Food Manager's Certificate is not available.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed raw meat and debris build up under the reachin cooler unit shelves. Also observed raw meat and debris build up on and around packaging scale.
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Regular | 11/17/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salmon patties and breaded fish in the reachin refrigerator are at an internal temperature of 35 to 40 degrees F and are not maintained at 34 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
Observed employee switching task and changing gloves without proper hand washing in between task.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers Fort Worth Food Manager's Certificate is not available.
- 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. Observed food residue and build up on and around prep table, oven, and shrimp steamer.
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Regular | 11/17/2015 | 88 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the bakery prep tables.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers Fort Worth Food Manager's Certificate is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the freezer and refrigerator walk-ins are not clean .
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Regular | 11/17/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The heavy cream and other dairy products is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below. The pesto and turkey is in/on the Hobart cooler and walk in cooler at an internal temperature of 53°F and 43-44°F, respectively, and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat product(rice) that is being displayed has a fly in contact with open product .
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation, display and storage area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice maker located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Bolts missing and need to verify that they are noncorrosive. The dispenser for lemonade located in the beverage station has/have adhering foreign material.
- 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(p)(2)(A) - Page 106. Floors in the food preparation area are not clean . (standing water) TFER 229.167(p)(1) - Page 106. Floor surfaces in the walk in coolers are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop sink area are not fitted with coving or closed and sealed. Mopsink does not appear to be sealed to the floor.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food preparation area is not maintained in good repair. Knob appears to be stripped.
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Regular | 10/12/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The spinach dip and pasta is in/on the walkin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
No tongs or utensils for customer to take up cut lemons and limes.
- Evidence of Insect Contamination - 3 penalty points
Flies and other live insects were observed in or around the food preparation area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a current Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusted shelving with peeling paint located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The around soft drink dispenser nozzles, pans on storage shelving at ware wash area located in the food establishment has/have adhering foreign material. Clean, sanitized ice scoop stored in the food preparation area are exposed to splash, dust, or other contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean . (standing water)
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Regular | 06/26/2015 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous ham prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. Package of sliced turkey in reach in at full service area was not date marked.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the customer sales floor cases of the establishment.
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Regular | 06/26/2015 | 93 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chile con queso, beans, and creamed corn is in/on the walkin refrigerator at a temperature of 45 to 50 degrees F after cooling for overnight(since 2-15-15).
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the customer display case at an internal temperature of 50 to 54 degrees F and is not maintained at 34 °F or below. The roasted peppers is in/on the reachin refrigerator at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. Eggs observed at 49°F in reach in with peppers.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the dishwash machine area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 135 to 139 degrees F.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in full service prepared foods cases.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dock area do not fit properly.
- Plumbing- GRP
Leak at dishmachine.
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Regular | 02/16/2015 | 84 |
| No violation noted during this evaluation. | Regular | 01/29/2015 | 100 |
- 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.
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Regular | 01/29/2015 | 97 |
| No violation noted during this evaluation. | Regular | 01/29/2015 | 100 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat item and ground beef is/are displayed in contact with or under the raw product and ground beef below turkey.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms is not providing sufficient hot water for handwashing.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 12/31/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood(breaded salmon, salmon patties, tilapia/product-salmon on carts at room temperature) is on the display case at an internal temperature of 39 to 43 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms(57-73°F) are not providing sufficient hot water for handwashing.
- 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 food preparation area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 12/31/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The packaged deli meat/black forest ham at customer display case near the end space areas is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- 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 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the food preparation area has/have adhering food or food particles.
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Regular | 12/31/2014 | 86 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
Spray hose hangs below flood rim level of 3 compartment sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an excessive concentration of >400 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The front reach in and pastry display case in the bakery area did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 12/31/2014 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The gumbo, chicken tamale, split pea, and lentil soups is in/on the walkin refrigerator at a temperature of 46°F - 52°F after cooling since last night 10/14.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous red sauces prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice dispensing machine (drink) located in the front service area has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the dishwash machine area are damaged.
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Regular | 10/15/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The lentil and rustic soups is in/on the walkin refrigerator at an internal temperature of 44 to 45 degrees F and is not being maintained at 41 °F or below. The deli meats on top area of prep cooler at pizza station is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below. Pizza sauce -46°F, carmelized onions-43-44°F, potatoes and brisket on catering cart-50-59°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the cooked meats.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Observed at 76°F.
- 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 food preparation area. No hand drying provisions were available at the handwash facilities in the food preparation area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area. Fruit flies were observed in or around the soft drink station. Roaches were observed in or around the dishwash machine area.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The pizza/deli area reach in and catering reach in in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice maker and soft drink nozzle for lemonade located in the food establishment has/have adhering foreign material. Bolt missing inside icemaker.
- Food Protection - GRP
TFER 229.164(j)(2) - Page 39. Displayed lemons must be protected from contamination.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Some boxed items set on floor and others set next to a handwash sink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the dishwash machine area are damaged.
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Regular | 06/04/2014 | 73 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bakery is used for purposes other than handwashing. Ice and food is in the handwashing sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bakery is not in proper working order to permit adequate handwashing. The cold water petal is not working.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bakery.
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Regular | 05/21/2014 | 90 |
| No violation noted during this evaluation. | Regular | 04/30/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood(breaded and plain packaged salmon) is in/on the bunker case at an internal temperature of 37 to 40 degrees F and is not maintained at 34 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Employee picked up tag from floor, removed glove and did not wash hands prior to donning new glove.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the food preparation area has/have adhering foreign material. The rusted shelves located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 04/30/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The smoked fish/seafood is in/on the display case at an internal temperature of 60 to 64 degrees F(also above manufacturer's recommended range) and is not maintained at 34 °F or below. Product laying flat-39°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The delicatessen product that is/are located in the small True reach in 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 can opener located in the food preparation area has/have adhering foreign material. The damaged shelf located in the cheese walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Need to use commercial grade, NSF approved scoops with handles to take up dry product.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Grease recycle unit is open, bucket exposed near unit and observed presence of flies in various areas of store.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Door to the cheese walkin refrigerator is damaged. Gasket is damaged and there is a gap underneath.
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Regular | 04/30/2014 | 88 |
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