- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reach in cooler at an internal temperature of 43°F and is not maintained at 34 °F or below.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 12/14/2015 | 92 |
| No violation noted during this evaluation. | Regular | 12/14/2015 | 100 |
- 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the dry storage area are not clean .
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Regular | 12/14/2015 | 93 |
- 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. Quat. test strips are expired.
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Regular | 12/14/2015 | 100 |
- 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. Quat. test strips are expired.
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Regular | 12/14/2015 | 100 |
| No violation noted during this evaluation. | Regular | 05/27/2015 | 100 |
- 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 sanitizer strips in the cheese shop.
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Regular | 05/27/2015 | 100 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the tortilla area is not providing sufficient hot water for handwashing.
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Regular | 05/27/2015 | 97 |
| No violation noted during this evaluation. | Regular | 05/27/2015 | 100 |
| No violation noted during this evaluation. | Regular | 05/27/2015 | 100 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Quat. ammonium wiping cloth sanitizer was <50 ppm.
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Regular | 05/27/2015 | 97 |
| No violation noted during this evaluation. | Regular | 05/27/2015 | 100 |
| No violation noted during this evaluation. | Complaint | 04/03/2015 | 100 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The baked and cooked chicken is in/on the food warmer at a temperature of 117 to 123 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 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 2 out of 3 handsinks.
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Regular | 12/20/2014 | 88 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees.
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Regular | 12/20/2014 | 93 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed stored on the prep table.
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Regular | 12/20/2014 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all 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 food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 11/09/2014 | 87 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the food preparation area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 11/09/2014 | 90 |
| No violation noted during this evaluation. | Regular | 04/23/2014 | 100 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 04/23/2014 | 97 |
| No violation noted during this evaluation. | Regular | 03/27/2014 | 100 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The meat tenderizer located in the food preparation area has adhering foreign material.
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Regular | 03/27/2014 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The oven located in the food preparation area has/have adhering foreign material.
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Regular | 03/27/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
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Regular | 03/18/2014 | 95 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 03/18/2014 | 97 |
- 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 food preparation area.
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Regular | 03/18/2014 | 97 |
Restaurant representatives - add corrected or new information about Kroger #562, 12600 N Beach St, Fort Worth, TX 76244 »