| No violation noted during this evaluation. | Change of Ownership | 11/12/2015 | 100 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the hand wash facilities in the grill area, observed paper towel dispenser is not working properly.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the storage room.
- 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. Manager has certification but not Fort Worth Card.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
|
Regular | 11/12/2015 | 91 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The stew is in/on the walkin refrigerator at a temperature of 85 to 89 degrees F after cooling for 06 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the food prep cooler at an internal temperature of 45 to 49 degrees F, it has been maintained above 34°F for greater than four (4) hours. The batter and mixes is at an internal temperature of 51 to 70 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 green bean, soups, milk, and chili 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
Spray hose hangs below flood rim level of warewash sink.
- 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. No FW food manager on duty at time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the food service/dispensing area are exposed to splash, dust, or other contamination. Spoons not presented by handles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the waiters' station. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Handle to ice cream scoop in standing water at dipper well. The tea nozzles located in the waiters' station has/have adhering foreign material. Condensation in wait station prep cooler.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Several copies observed and approximately 5 employees need current food handler cards.
- 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. Icy build up on condensation line in walk in freezer. Build up around handsink at dish wash area Holder for chemicals and stands have debris that may be an attractant to insects.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the wait station and dish wash area are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the walk in cooler.
|
Regular | 07/22/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood(catfish) is in/on the food prep cooler at an internal temperature of 38 to 46 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sugar is/are stored in contact with or under the handwipe packet.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ham in the walk in cooler 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
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. Drinks in prep and beverage/wait station.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product.*Dipper well- Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator and prep area. Reusing single use container to scoop tortilla soup and to store cin/sugar. The chest/coffin freezer 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 shelving located in the walkin refrigerator has/have adhering food or food particles, peeling paint, and rust. Tea nozzles have build up.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The tea is/are not covered during storage. Frozen, raw shrimp above okra in walk in freezer. Unwrapped straws handled improperly.
- 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. Icy build up on condensation line in walk in freezer. Build up around handsink at beverage station.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- 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.
|
Regular | 03/11/2015 | 74 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employees are handling cooked brisket and vegetables with their bare hands.
- 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. The handwashing sink in the waiters' station is used for purposes other than handwashing. The waiter's station had a drinked dumped in it.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Lighting - GRP
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. Light is out in the walkin freezer and storage room.
|
Regular | 11/11/2014 | 89 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection between the spray hose in the 3-compartment sink area and the sewage system. Hangs below flood rim level of sink.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 07/07/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator by hot hold countertop at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The biscuit dough is/are at room temperature with an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is/are stored in contact with or under the pork product, bacon.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The milk, bulk cheese, and dressing gallon containers 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
There is evidence that cooks is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the dish wash machine area are exposed to splash, dust, or other contamination. Observed utensil stored on a dirty surface and container, and a cup used as a utensil for beans. The ice machine cover located in the ice machine area has/have adhering dirt, observed stored on the floor. The microwave oven located in the serving line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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, observed oven doors are dirty.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
|
Regular | 03/03/2014 | 80 |
Restaurant representatives - add corrected or new information about Red Hot & Blue, 3000 S Hulen St, Fort Worth, TX 76109 »