- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, raw beef patties, and deviled eggs are at an internal temperature of 49-60°F and are not being maintained at 41 °F or below. Observed the tomatoes cold holding at an internal temperature of 60°F, raw beef patties at 49°F and deviled eggs at 51°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not in proper working order to permit adequate handwashing. Observed 1 out of 2 hand sinks not working in the grill area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bottles of beer is/are not stored in food storage areas.
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Regular | 12/23/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is eating 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 food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized ice cream scoop stored in the food preparation area are exposed to splash, dust, or other contamination.
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Regular | 05/24/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pimento cheese, milk and ranch dressing are in the prep coolers at an internal temperature of 48°F and 50°F degrees consecutively and are not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The refrigerators in the kitchen did not have a properly calibrated thermometer.
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Regular | 11/22/2014 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mayo and shredded cheese is at an internal temperature of 58 to 68 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets in the 2 doors reachin refrigerator located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored flour and panko bread are not marked with the common name of the food it contains.
- 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. The fan covers in the walkin refrigerator are not clean.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed an employee jacket stored next to clean utensils in the food preparation area.
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Regular | 03/27/2014 | 92 |
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