- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 42°F and is not maintained at 34 °F or below. The cheese and steak are at an internal temperature of 51°F and 60°F respectively and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The mashed potatoes is on the steam table at a temperature of 100°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked food items that are located in the walkin 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area. The paper towel machines at both hand sinks in the kitchen are not working.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door of the food prep cooler located in the kitchen is 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 dry food storage area. The microwave oven located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen food is not stored in food storage areas. Food in walkin freezer being stored on the floor.
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Regular | 12/07/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50 to 54 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 tongs stored in the kitchen are exposed to splash, dust, or other contamination. The ice machine located in the kitchen has adhering foreign material.
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Follow-up | 08/06/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The garlic and oil mixture in the grill area is at a temperature of 105 °F to 109 °F degrees and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the beef product in the walk in refrigerator.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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 dishwash machine area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Containers of polish are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is over flowing from handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knives, tongs, and scoop used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The dish ware located in the storage shelving area has/have adhering foreign material. The walls located in the walkin refrigerator has adhering foreign material. The ice machine located in the kitchen has adhering rust.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling panel in the kitchen is missing.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. 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.
- 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.
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Regular | 08/04/2015 | 63 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop holder located in the bar area has adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar area are not clean .
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Regular | 08/04/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp waiting to be prepared is at an internal temperature of 70°F for less than one hour.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The food in the steam table has not been reheated to 165°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Plumber contacted.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream freezer in the food service/dispensing area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen food is stored on the freezer floor. TFER 229.164(i)(1) - Page 38. The desserts is/are not covered during storage. Ice cream scoop stored in standing water.
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Regular | 04/17/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, pasta, and garlic in oil is in/on the on ice on top of the broken reachin cooler at an internal temperature of 58 to 65 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/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) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing. The hand sink by the dish machine has food debris all over it.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The two reachin coolers and one of the walkin coolers is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the dishwash machine area and grill area are not in proper working order to permit adequate handwashing.
- 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 kitchen. No hand drying provisions were available at the handwash facilities in the grill area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The grill drawers, inside the ice machine, and the cabinets storing coffee located in the kitchen has/have adhering food or food particles and mold. The chest freezer and storage containers storing coffee, sugar, etc. 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. Single service, single use and clean sanitized bowl that has a phone sitting in it stored in the clean dish rack are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The in-use utensils used for preparation or serving in the ice cream are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of food is/are not stored in food storage areas.
- 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. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Premises - GRP (corrected on site)
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.
- 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 | 12/17/2014 | 75 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back restroom is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the back by the walk-in cooler.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach-in coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material. The shelving located in the walk-in cooler 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 Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen foods is/are not stored in food storage areas.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Back restroom
- 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 | 08/27/2014 | 78 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
4-compartment sink is being used as storage and not easily accessible.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Soda gun holster does not have the drain line attached.
- 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 | 08/27/2014 | 84 |
- Sound Condition (corrected on site) - 4 penalty points
The dented cans is/are unsound and should not be sold, served or consumed.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back prep area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the back prep area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen foods is/are not stored in food storage areas. The equipment or utensil that is in use does not provide protection from contamination.
- 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 | 04/17/2014 | 79 |
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