- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The tri-color pasta salad, penne pasta, and the potato salads is in/on the walkin refrigerator at a temperature of 45°F - 60°F after cooling for 5 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pasta and sliced cheese is at an internal temperature of 45°F and is not being maintained at 41 °F or below. The sliced turkey breast is in/on the cold hold unit at an internal temperature of 45°F - 50°F and is not being maintained at 41 °F or below. The frozen yogurt mix is in/on the frozen yogurt machine at an internal temperature of 48°F - 50°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *food service worker did not wash hands when changing gloves
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice dispensing machine located in the dining room and the reachin refrigerators located in the cooking line has adhering foreign material and food particles, respectively
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. *green recycling TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *green recycling *doors are not closed at the blue dumpster TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. *green recycling TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *recycling area
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. *no hot and cold running water
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Regular | 02/04/2016 | 80 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the serving line is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice dispensers on soda machine located in the drive through windown and salad bar area has/have adhering foreign material - pink mold. The ice scoop and holder located by the back door has/have adhering dust.
- 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. New employees (15 or more) hired on within 90 days do not have their food handler cards.
- 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. Area behind face plates of drink dispensers where nozzles attach have build up.
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Regular | 10/14/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa, pesto, cheese and cantaloupe is in/on the prep cooler interior and at top at an internal temperature of 51°F, 48°F, 49°F, and 52°F, respectively, and is not being maintained at 41 °F or below. The cheese, tomatoes, deli meat, and tuna at top of prep cooler is in/on the food prep cooler at an internal temperature of 46-61°F, 50-52°F, 53°F, and 54°F, respectively, and is not being maintained at 41 °F or below. The fresco salad, boiled eggs and cheddar cheese are at an internal temperature of 50 to 54 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
Open cheese in direct contact with packaged product. Pan of pepperoni stacked on open sandwich.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the front prep line is used for purposes other than handwashing. 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from floor drains.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep cooler near the grill located in the food preparation area has/have adhering condensation and food debris. The microwave oven located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Photocopies and online certificates observed. Your employee(s) (over 16) have not attended required food handler training.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Using a bowl to scoop quinoa salad.
- 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. Area behind face plates of drink dispensers where nozzles attached have build up.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the backhouse does not self close between use.
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Regular | 06/25/2015 | 75 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The french onion soup is in/on the walkin refrigerator at a temperature of 65 - 85 after cooling for 03 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The roast beef is in/on the steam table at a temperature of 129°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. **Dishwasher did not wash hands before picking up clean dishes from handling dirty dishes.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice dispensing machines located in the dining room has/have adhering foreign material. The food container lids located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is open
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean .
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Regular | 03/16/2015 | 83 |
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing. The employee did not wash hands in betweeen glove changes.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The mixer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/12/2014 | 96 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The precooked egg(on top area of prep line), tomatoes and turkey(inside prep cooler) are at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized pans stored in the cabinet are exposed to splash, dust, or other contamination. Stored wet. The wand located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Rusted attachment in ice maker. The underside of soda station, ice chute and ceiling of ice maker located in the food establishment has/have adhering foreign material. Condensation inside a couple of the reach in units at front house.
- 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.(cabinet with bread pans)
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Pavement and dumpster need maintenance.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 07/10/2014 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The SLICED CHEESES is in/on the cold hold area at an internal temperature of 51°F to 53°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The GRILLED ONIONS is/are at an internal temperature of 122°F.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Food service worker did not wash hands before putting gloves on. Food service worker washed hands for less than 20 seconds
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bottom shelf in the reachin refrigerator at the back, ice machine and tea nozzles located in the food establishment has/have adhering foreign material. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Single service cup used to scoop shredded cheese
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. On-line food handler cards have not been registered with the City of Fort Worth (some of them)
- 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 dispensing machine (underneath the drink dispensing) Water accumulation under the 2 convection ovens
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. Low water pressure @ the hand washing sink in the food prep/dishwashing area TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. Faucet for hot water is not working for hot water (only cold) No hose provided for alternate faucet for hot water by the mop sink
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Regular | 03/13/2014 | 80 |
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