- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the both bars.
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Regular | 11/05/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 45 degrees F and is not maintained at 34 °F or below. The raw fish/seafood is on the reachin refrigerator at an internal temperature of 45 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the grill area did not have a properly calibrated thermometer.
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Regular | 11/05/2015 | 89 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish batter is at 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 - 4 penalty points
The open container of flour is/are stored in contact with or under the raw beef.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- 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, observed knife stored between equipment.
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Regular | 07/15/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The fish batter is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Observed a single roach were observed in or around the grill area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The fly raid spray are present in the dishwash machine area and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the 3-compartment sink area has/have adhering algae.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 03/03/2015 | 86 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the both bars. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the outside bar.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of sanitizer are not properly labeled at outside bar.
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Regular | 11/10/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 39 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all potentially hazardous items 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) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing. Observed a box of straws stored at the hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees. Must not have any shelving in front of handsink.
- 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 around 10ppm to sanitize equipment and utensils.
- 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 food preparation area. Bowls and cups are used as scoopers at containers of condiments.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Some employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cups and straws is/are not stored in food storage areas. The hand sink in the server area must be free of food contact surfaces 12 inches adjacent to the sink, the splash guard is not sufficient.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. Observed exposed pipe on wall surface.
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Regular | 11/10/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39 degrees F and is not maintained at 34 °F or below.
- Approved Source/Labeling (corrected on site) - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Observed the spoons were located against splash guard at hand sink area.
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Regular | 07/07/2014 | 88 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The carton of eggs are stored next to the butter located in the walkin refrigerator. The cheviche is stored above the clean plates and vegetables in the reachin refrigerator
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The connected water hose are stored on the floor in the mop sink. The 3 compartment sink ppc wastewater discharge pipe does not have an air gap.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Hand sink is being used as a dump sink.
- 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 (corrected on site) - 3 penalty points
Cutting board is stored on the floor that has dirty water.
- 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.
- 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 | 03/11/2014 | 76 |
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