- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The sugar is 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. Soda machine upper plate and the top of the ice machine.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
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Regular | 01/12/2016 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The bread and omelette is/are unsound and should not be sold, served or consumed. Observed the cook pick up a lid to a container of liquid butter off the floor with his gloves on then touched bread and a small container of cheese topping that was poured over and omelette without changing his gloves.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing.
- 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. The detergent/sanitizer used as the sanitizer in the warewash 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 dishes and silverware located in the kitchen is/are not properly sanitized. Observed the employee washing dishes from the dish machine that was not sanitizing take the dishes and silverware to the waiter area for service instead of sanitizing the dishes in the 3-compartment sink first. The microwave oven and cutting board located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The liquid butter 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. 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 09/14/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
No information available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cartboard on floor as mat.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair.
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Regular | 05/22/2015 | 95 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The honeydew is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- 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.
- 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
Single service, single use and clean sanitized cutting board stored in the floor are exposed to splash, dust, or other contamination. The container of donut gaze located in the kitchen has/have adhering dirt. The drawer containers storing the toothpicks 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 employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen under equipment alone the wall are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the walkin freezer area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the waiters' station are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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Regular | 01/21/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, diced meat, and other potentially hazardous foods is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The right reachin cooler and the ice cream freezer in the kitchen and waiters' station did not have a readily available and visible thermometer.
- 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.
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Follow-up | 09/05/2014 | 92 |
- Cold Holding Temperature - 5 penalty points
The carton of liquid eggs is in/on the reachin refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The sliced tomatoes is at an internal temperature of 56 degrees F and is not being maintained at 41 °F or below. The shell eggs and container of liquid eggs sitting in a pan of ice is at an internal temperature of 65 to 69 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 cheese is stored sitting directly on the shelf of the reachin refrigerator..
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The drawer storage 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. Single service, single use and clean sanitized dish machine rack stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 08/15/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The carton of liquid eggs is in/on the reachin refrigerator at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The sliced tomatoes is at an internal temperature of 45 to 49 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 raw bacon is stored sitting directly on the shelf of the reachin refrigerator..
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The handles to the freezer and refrigerators located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping.
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Regular | 04/21/2014 | 82 |
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