- 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 bar.
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Regular | 02/04/2016 | 97 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray are present in the storage room and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
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Regular | 02/04/2016 | 94 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
There is bug spray present in the food preparation area.
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Regular | 10/16/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 40°F and are not cooled to 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Drink ice is cross contaminated with debris.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen. Gnats were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 06/22/2015 | 81 |
- Cross-Contamination of Raw/Cooked Foods/Other - 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sinks in the bar are used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the bar.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink and 4 compartment sink at the bar.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerator in the bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda guns, holsters, glass racks, ice bins and 4 compartment sink located in the bar have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees' Food Handler Cards are expired.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The condiments are not covered during storage.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets in the women's and men's restrooms are not maintained in good repair.
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Regular | 02/10/2015 | 74 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other Food service employee is wiping his face and did not wash his hands. Frozen foods are being thawed in the 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, waffle maker, ice machine, microwave and storage bins located in the kitchen have adhering foreign material. The storage bin lid located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees' Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets in the women's and men's restroom are not maintained in good repair.
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Regular | 02/10/2015 | 86 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The mashed potatoes, beef, corn and sauces are in/on the warmer at a temperature of 98°F.
- 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. Sauce is being cooled in the 3 compartment sink while there are dirty dishes in the sink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Most of the hand sinks did not have hot water. Water temperature is 75°F.
- Evidence of Insect Contamination (corrected on site) - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage bin and ice machine located in the kitchen have adhering foreign material. The cutting boards and storage container located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 10/15/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The lunch meats, ready to eat beef and cheeses are in the efrigerator at an internal temperature of 48°F, 55°F and 58°F respectively and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The seafood is stored in contact with or under the raw chicken. The lunch meat, lemon juice and condiments are stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, ice cream freezer, shelves, cutting boards and storage bins located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
Canned goods are dusty.
- 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. Hand sinks are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outdoor is dirty.
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Regular | 06/16/2014 | 75 |
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