- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Observed sausage cold holding at 48°F. The fish/seafood is in the reachin refrigerator at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below. Observed raw seafood cold holding at in internal temperature of 43°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The pasta and sauce are stored in contact with or under the eggs, raw in-shells in the reachin refrigerator.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees.
- 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
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. Owner/GM has not taken Food Manager course. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. One manager on shift does not have his food manager card on him and the other manager does not have food manager card.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed outside dumpster's side door open.
- Lockers/Dressing Rooms - GRP (corrected on site)
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. Observed employee items stored with single serve articles.
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Regular | 12/15/2015 | 82 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Floor drains do not drain properly.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The refrigerator an microwave located in the kitchen have adhering foreign material. The spatula located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
Canned goods are dusty.
- Toilet Facilities - GRP (corrected on site)
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- 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 | 08/25/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage and cheese are in/on the food prep cooler at an internal temperature of 43 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood(shrimp) in upright refrigerator is on the food prep cooler at an internal temperature of 40 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling bread crumbs with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Lasagna was relabeled with today's date.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Bread stored on box. Using grocery type bags for ice.
- 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. Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Fish in melted ice.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the grill area are not fitted with coving or closed and sealed.
- Plumbing- GRP
Need to detail men's toilet.
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Follow-up | 04/08/2015 | 75 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The lasagna is in/on the shelves at a temperature of 105 to 109 degrees F after cooling for 1.5 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage and cheese are in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood(tilapia and calamari) is on the food prep cooler at an internal temperature of 40 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The chicken is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below. The grilled onions, sauce, meatballs, and pepperoni is in/on the food prep cooler 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 vegetables is/are stored in contact with or under the calamari in the refrigerator near the warewash area.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ziti, marinara, pasta and other ready to eat foods that is/are located in the food establishment 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Pans stacked inside sink. There is evidence that food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms are not providing sufficient hot water for handwashing. Observed at 77°F.
- 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.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product. The gaskets on the hotline prep cooler, pizza boards(oven paddles), and lid to flour located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave ovens 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. Wet towel underneath cutting board. The food slicer located in the food preparation area has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing feta containers.
- 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. Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dry goods are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bread crumbs is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination. Need scoops for sugar and salt.
- 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. Shelving dirty where slicer stored and handsink at pizza prep is very dirty. Big dipper is dirty and exposed areas should be covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean around the Big Dipper .
- 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. Need lighting at vent hood. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Grill press needs to be repaired or removed.
- Plumbing- GRP
Drain at handsink is not draining. No sink stoppers for warewash sink.
- 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. No chlorine test strips observed.
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Regular | 04/06/2015 | 60 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water source and system is not of sufficient capacity to meet the water demands of the food establishment.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- 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.
- 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. NEED CHLORINE TEST STRIPS.
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Regular | 04/06/2015 | 89 |
- Cold Holding Temperature - 5 penalty points
The chicken is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not cooled to 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The meat balls is in/on the steam table at a temperature of 95 to 99 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than 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. No hand drying provisions were available at the handwash facilities in the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
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Regular | 07/16/2014 | 76 |
| No violation noted during this evaluation. | Regular | 07/16/2014 | 100 |
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