- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 02/08/2016 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The melon display cooler in the front counter area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop handle located in the ice machine is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven located in the kitchen has adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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 | 10/07/2015 | 80 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, cappuccino machine, microwave, and icee machine located in the food service/dispensing area has adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of the walk-in cooler are not free of dust, dirt, food residue, and other debris.
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Regular | 08/20/2015 | 97 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ground beef is in/on the steam table at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of window cleaner are not properly labeled. Insecticides are present in the kitchen and are not needed for food service operations.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
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Follow-up | 06/15/2015 | 89 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ground meat is in the steam table at a temperature of 76°F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling tomatoes, cheese, pineapple, and meat with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Drinks are being stored in the ice machine. The ready to eat foods are stored in contact with or under the raw chicken. The ready to eat foods is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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 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 kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The medicine that is present in the kitchen and is not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- Lockers/Dressing Rooms - GRP
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.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave and blender do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/10/2015 | 65 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the cashier's area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the cashier's area. No hand drying provisions were available at the handwash facilities in the cashier's area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The medicines are present in the 3-compartment sink area and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the kitchen hasadhering food or food particles. The ice scoop located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle downin to the ice.
- 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. Lights are out in the vent a hood.
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Regular | 02/05/2015 | 87 |
| No violation noted during this evaluation. | Regular | 10/08/2014 | 100 |
- 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.
- 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 storage room. No hand drying provisions were available at the handwash facilities in the storage room.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine(inside of door) located in the storage room is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Ice machine is stored on top of the ice machine
- 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 sinks in the storage room are dirty.
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Regular | 07/15/2014 | 90 |
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