- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Hot water in restrooms range from 58°F - 98°F
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice shoot of soda machine located in the kitchen has/have adhering foreign material
- 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. Shelves in walkin and storage area TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Backsplash area of soda/juice machines are not free of food residue, and other debris.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Dust accumulation in the walkin refrigerator.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen is not maintained in good repair. Two handwashing sinks located in the kitchen have leaks.
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Regular | 02/04/2016 | 94 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun and holder located in the bar has/have adhering foreign material.
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Regular | 02/04/2016 | 94 |
- Cold Holding Temperature - 5 penalty points
The cheese, pasta, and potato salad is at an internal temperature of 49 to 52 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sausage is in the food warmer at a temperature of 115 to 119 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
There is evidence that an employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. 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
The mixing bowl and storage containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The slicer, fryer basket, soda machine, and juice machine located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bagged goods are not covered during storage. TFER 229.164(i)(2) - Page 38. The frozen foods are not stored in food storage areas.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area is not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets in the kitchen is not maintained in good repair.
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Regular | 10/12/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato,cheese, and pepperoni is in/on the food prep cooler at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The dairy cream is unwholesome and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer and soda machine located in the food establishment have adhering foreign material.
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Regular | 06/15/2015 | 84 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the banquet area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not allowing the wares to simply air dry after washing, rinsing and sanitizing equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean .
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Regular | 02/13/2015 | 90 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bar is inaccessible to food service employees.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
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Regular | 02/13/2015 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in the food warmer at a temperature of 80 to 84 degrees F and is not being maintained at 135 °F or above.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. A certified food manager was not on duty during the inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glassware and soda machine located in the food establishment have adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the food preparation area is not maintained in good repair.
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Regular | 10/20/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The lunch meats, pasta and potato salad, cheeses, and tomatoes is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The milk is unwholesome and should not be sold, served or consumed.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glassware, soda machines, and can opener located in the food establishment have adhering foreign material.
- 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 | 06/12/2014 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cream base soup is in/on the stove at a temperature of 121°F after cooling for more than 2 hours.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach-in cooler in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensil located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 02/28/2014 | 85 |
- 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.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the bar is not providing sufficient 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 bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Waste water from the soda gun at the bar is not being disposed of properly.
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Regular | 02/28/2014 | 87 |
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