- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Post mix gun is stored in contact with ice used as food.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand sink is being used as a dump sink. Bartenders are using hand sink at wait station which is too far away from bar.
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no warewash sink installed as per requirement. Unit was replaced with an auto dishwasher.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Soda holsters do not have attaching drain lines and drip fluid into ice bin or floor.
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Regular | 01/12/2016 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken is in/on the walkin refrigerator at a temperature of 80 to 84 degrees F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa verde is at an internal temperature of 45 to 49 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
Ready to eat ham is in the same food pan as raw shell egg.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The clean dish rack across from the warewash area is heavily soiled.
- Non-food Contact Surfaces - GRP
Hand sink attached to column is not properly sealed to wall.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
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Regular | 01/12/2016 | 77 |
- Cold Holding Temperature - 5 penalty points
The raw beef, grilled onions and raw chicken is at an internal temperature of 48°F - 50°F and is not being maintained at 41 °F or below. The marinated fish is in/on the drawer reachin and food prep refrigerator at an internal temperature of 45°F and is not maintained at 34 °F or below. The sliced tomatoes, pico de gallo, feta and blue cheese, coleslaw, blue cheese sauce, shredded cheese, cooked shrimp for ceviche, and grilled jalepenos is in/on the food prep cooler at an internal temperature of 46°F - 55°F and is not being maintained at 41 °F or below. The raw meats, cooked meats, shredded cheese and salsas is at an internal temperature of 45°F - 50°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. *before putting gloves on
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing. *ice poured inside hw sink 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. *open drink cup at the bottom of the food prep table
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. *asterick not provided on ceviche, eggs (breakfast) and fajitas (fajitas are cooked medium well and then cut)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Floor panels in both walk in coolers are not properly sealed and spillage is soaked underneath flooring.
- 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. *for quaternary ammonia
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Follow-up | 09/17/2015 | 78 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The brisket is in/on the walkin refrigerator at a temperature of 45°F after cooling for since 9/13 at night. The grilled onions is in/on the drawer reachin refrigerator and in the walkin refrigerator at a temperature of 90°F - 110°F after cooling for 2 - 3 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bacon, raw beef, and raw chicken is at an internal temperature of 44°F - 48°F and is not being maintained at 41 °F or below. The raw shrimp and marinated fish is in/on the drawer reachin and food prep refrigerator at an internal temperature of 60°F and 41°F, respectively and is not maintained at 34 °F or below. The sliced tomatoes, pico de gallo, feta cheese, salsa/ranch sauce, coleslaw, and grilled jalepenos is in/on the food prep cooler at an internal temperature of 46°F - 50°F and is not being maintained at 41 °F or below. The mixed cheese and the blue cheese is at an internal temperature of 46°F and 44°F respectively and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chile con carne and the tomatillo sauce is/are at an internal temperature of 110°F - 116°F and 132°F, resperctively.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing. *ice poured inside hw sink There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *employee drink inside cold holding container with sauces
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the renovated prep area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- 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. *current manager did not have food manager certification at this location Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from womens' and mens' restroom when flushing (floor drain backing up), floor sink under the waiter station, and the floor drain in front of the 2-door warmer. Discharging pipe is touching the drain cover for the floor drain in the waiter station for the hw sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers and lids located in the walkin refrigerator 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 grill area are not stored in a manner to prevent contamination of the product. Tongs in sanitizer. The food prep cooler located in the kitchen has/have adhering condensation.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. *asterick not provided on ceviche, eggs (breakfast) and fajitas (fajitas are cooked medium well and then cut)
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Permit is paid for current year; however, cannot locate Your employee's Food Handler Cards are expired. *Some are expired
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerators are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Floor panels in both walk in coolers are not properly sealed and spillage is soaked underneath flooring.
- 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. *for quaternary ammonia
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Regular | 09/14/2015 | 56 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken and beef in reach in drawers is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Sour cream, corn and pico in food prep cooler at 44-49°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sugar contaminated by a spillage. Interior reach in has an insect.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Need to designate a station for drinks.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the renovated prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage shelving area. Using portion cups and containers to take up food. Clean sanitized chill sticks stored in the freezer are exposed to splash, dust, or other contamination. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Using card board to line shelving in beer walk in.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Food debris on ground and underneath dumpster.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerators are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Floor panels in both walk in coolers are not properly sealed and spillage is soaked underneath flooring. Self closing devices on walk in coolers not closing tightly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back office area do not fit properly. Daylight shows through near door frame and closure device is not secured.
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Follow-up | 05/14/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The salsa is in/on the walkin refrigerator at a temperature of 55 to 59 degrees F after cooling for 04 hours. Product starts out at room temperature.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reach in drawers at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The sour cream, guacamole, beans and corn is at an internal temperature of 48, 55, 55 and 61 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The green tomatoes is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Opened packages of meat stored in direct contact with packages of deli meat. The beverage is/are stored in contact with or under the raw pork.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after handling raw meat. In addition, there was no handsoap at the handsinks at beginning of inspection.
- 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. There is evidence that server is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the renovated prep area and waiters' station.
- 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 both food prep area handsinks.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage shelving area. Using portion cups and containers to take up food. The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Tongs in sanitizer.
- Food Protection - GRP (corrected on site)
Raw fish above ice cream.
- 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. Using card board to line shelving in beer walk in.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Dumpster tops missing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerators are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Floor panels in both walk in coolers are not properly sealed and spillage is soaked underneath flooring. Self closing devices on walk in coolers not closing tightly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back office area do not fit properly. Daylight shows through near door frame and closure device is not secured.
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Regular | 05/07/2015 | 65 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from 4 compartment sink. Soda gun holsters are not draining to the sanitary sewer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda guns and holsters located in the bar has/have adhering foreign material. The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
There is no splash guard between the hand sink an the 4 compartment sink.
- 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.(beer cases)
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
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Regular | 01/07/2015 | 94 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked chicken and beef is in/on the walkin refrigerator at a temperature of 46 to 47 degrees F after cooling overnight.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tamales, enchiladas, and steak is in/on the steamer at a temperature of 110, 121, and 125 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The opened tortillas and chill stick in direct contact with shelving.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the employees' 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 food preparation area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and undersides soda dispenser located in the food preparation area has/have adhering foreign material. Wet towels underneath cutting boards.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
Raw fish above ice cream.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. Mechanical vent fans operable?
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerators are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Floor panels in both walk in coolers are not properly sealed and spillage is soaked underneath flooring. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. Especially need to seal holes. TFER 229.167(p)(1) - Page 106. Floor surfaces in the main food preparation area are damaged. Self closing devices on walk in coolers not closing tightly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back office area do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the restroom is not maintained in good repair. Fixture is leaking. Mopsink is not sealed.
- 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. No chlorine and quat test strips.
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Regular | 01/07/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cheese enchiladas and tamales is in/on the food warmer at a temperature of 86 to 93 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The open cheese, shrimp and tamales and is/are stored in contact with the packaged tortillas, pans and in direct contact with cardboard box . Beef is stored under raw chicken.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The 4 drawer reach in in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, grill drawers, gaskets, ice maker and tea nozzles located in the kitchen has/have adhering foreign material. The grill drawer gaskets located in the grill area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Door handles to the True prep cooler are loose. Single service, single use and clean sanitized UTENSILS stored in the waiters' station are exposed to splash, dust, or other contamination.
- Food Protection - GRP
Linens in contact with chips.
- 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. Shelving dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerators are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Floor panels in both walk in coolers are not properly sealed and spillage is soaked underneath flooring. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. Especially need to seal holes.
- Lighting - GRP
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.
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Regular | 09/09/2014 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The grilled peppers and onions is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The beans, chipotle sauce, seafood sauce, shredded beef, crab meat salad is in/on the walkin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The block cheese is at an internal temperature of 42 to 44 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 wait station and in the prep area of the kitchen is used for purposes other than handwashing. Employees are dumping items inside handsinks.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold beans, sauces, cheeses and meat at 41°F (raw seafood at 34°F). Condensation line is frozen and unit is holding at 48°F.
- 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 employees' restroom. No hand drying provisions were available at the handwash facilities in the food prep area and employee restroom.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The food prep cooler and food warmer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The crock pot 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 or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator(chicken base containers). The tea nozzle located in the food service/dispensing area has/have adhering foreign material. The shelves located in the walkin refrigerator is/are rusted, 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
Need a splash guard at the food prep handsink. Tea uncovered.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen and walk in cooler are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage shelving area are damaged.
- Lighting - GRP
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. Near fryer station-
- Premises - GRP
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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the backhouse do not fit properly.
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Regular | 05/13/2014 | 72 |
- 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 food service worker 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 bar is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The holsters and coolers located in the bar have adhering foreign material. The in-use utensils used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
There is no splash guard between the hand sink an the 4 compartment sink.
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Regular | 03/27/2014 | 89 |
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