- Cold Holding Temperature (corrected on site) - 5 penalty points
The cerviche is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. Also observed the shrimp at 37°F in the food prep cooler.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cooked carrots and veggies, and cooked brisket is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the waiters' station are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the downstairs storage area around piping are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Observed lighting that is not shielded in the dish washing area and the waiters station.
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Regular | 12/10/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 37°F and is not maintained at 34 °F or below. The tomato is in/on the food prep cooler at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing. Found purse stored in the handwash sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the waiters' station is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired. Observed one employee's food manager certification expired.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the kitchen area by the dishwasher.
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Regular | 08/10/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked vegetables, and tomatoes is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The potentially hazardous food(s) is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The taquitos is in/on the right back reachin cooler at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The diced tomatoes is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled onions is in/on the steam table at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the downstairs prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board, cake cover, and inside the downstair's freezers located in the kitchen has/have adhering food or food particles. The cake cover 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 k. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination. The caulk inside the down stairs ice machine located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar are not marked with the common name of the food it contains.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the grill area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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Regular | 04/08/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked vegetables, and tomatoes is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the broken reachin cooler at an internal temperature of 45 to 49 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The container of cooked chicken and the two containers of cooked beef is/are at an internal temperature of 110 to 125 degrees F.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waiters and bartender is/are handling fruit with their bare hands.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave 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 large containers storing chips and sugar located in the kitchen is/are not properly sanitized. The ice machine located in the upstairs is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cracked lid located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The upstairs ice machine, inside the downstairs freezers, back of handles to reachin lids, and inside the reachin cooler located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the downstairs door jam are damaged.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 12/12/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the food containers at an internal temperature of 39 degrees F, it has been maintained above 34°F for greater than four (4) hours. Observed in the walkin cooler. The cooked food and potentially hazardous items is/are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The enchiladas is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The salsa is/are unsound and should not be sold, served or consumed. Observed salsa containing a scoop.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Observed cook and table cleaners re-using the same gloves.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bulk salsa containers is/are stored in contact with or under the raw seafood prepared with flour.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold ready eat foods and potentially hazardous food at 41°F (raw seafood at 34°F).
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Observed manager card is not city of Fort Worth.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ready eat food items are not covered is/are not stored in food storage areas. All food items in walkin shall be covered.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
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Regular | 08/25/2014 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The packages of raw fish is at an internal temperature of 38°F and is not being maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep cooler located in the grill area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The gasket on the prep cooler is damage.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw seafood is being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the prep kitchen are damaged.
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Regular | 04/09/2014 | 89 |
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