- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes are at an internal temperature of 51°F and are not being maintained at 41 °F or below. The sausage is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The medicine is present in the reachin freezer and is not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The prep cooler lis located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Cutting board on the prep cooler is damaged. The can opener located in the kitchen has/have adhering foreign material. The microwave oven, coffin freezer, and toaster oven 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 shelf is damaged by the 3 compartment sink area. The pots/pans 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. Cage of dumpster is damaged.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the restroom are damaged. There is a hole in the wall by the 3 compartment sink area. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Lighting - GRP
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. Light is out by the mop sink.
- 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. Broken ice machine in the kitchen. TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
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Shared | 02/05/2016 | 83 |
- Cold Holding Temperature - 5 penalty points
The tomatoes, eggs, and cheese is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the upright refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The weiners and cheese that are located in the upright refrigerator has/have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Evidence of Insect Contamination - 3 penalty points
Flies and roaches were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets in the upright refrigerator located in the food establishment has/have adhering food or food particles. The chest/coffin freezer located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The 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. Storage containers used for weiners, tomatoes, and cheese are not NSF approved.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 10/01/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the employees' restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
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Regular | 09/22/2015 | 89 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employees are handling ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and 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) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area 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 restroom and kitchen..
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment.
- 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.
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Regular | 06/12/2015 | 76 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The corny dogs, taquitos, and burritos are in the food warmer at a temperature of 110 to 114 degrees F and arenot being maintained at 135 °F or above. The sausage is on the food prep table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The customers are smoking in an area other than a designated break area 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 employees' restroom.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles and ice chute located in the food establishment have adhering foreign material. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The sugar is not stored in food storage areas. Sugar is sitting directly on the ground in the kitchen.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is being thawed improperly.
- Non-food Contact Surfaces - GRP
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. Coffin freezer lid is damaged in the kitchen.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 02/12/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling all ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese and bologna that are located in the reachin refrigerator have been refrigerated for more than 24 hours and 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) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. The cook is rinsing off utensils and a wiping cloth in the handwashing sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Knife is stored between reachin refrigerator and food prep table. The ice machine located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Ice machine is missing front panel.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. Faucet in the kitchen is loose.
- 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.
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Regular | 10/07/2014 | 74 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
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Regular | 09/11/2014 | 96 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light shield in the kitchen is cracked. 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.
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Regular | 06/05/2014 | 88 |
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