- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the upstairs bar is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun and soda gun holder located in the bar has/have adhering foreign material. All 3 soda guns were dirty. One soda gun holder has visible mold growth.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar area are not clean .
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the upstairs bar of the establishment.
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Regular | 12/16/2015 | 94 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the hand sink near the walkin bar cooler.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun and soda gun holder located in the bar has/have adhering foreign material. All 3 soda guns were dirty. One soda gun holder has visible mold growth.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar area are not clean .
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Regular | 12/16/2015 | 94 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 39°F and is not maintained at 34 °F or below. The tomatoes and parmesan cheese is at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service employees is drinking 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
The handwashing sink in the grill area is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of armor all are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reach in meat cooler that is located in the grill area is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The reach in cooler located in the pizza prep area has/have adhering food or food particles.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
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Regular | 10/02/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes is at an internal temperature of 53°F and is not being maintained at 41 °F or below in the pizza prep area. The cheese products (swiss and mixed cheeses) is at an internal temperature of 50°F and is not being maintained at 41 °F or below in the pizza prep area. The parmesan cheese is at an internal temperature of 52°F and is not being maintained at 41 °F or below in the grill and fryer prep area.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the pizza oven area.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 2 reach in coolers in the pizza prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in coolers located in the food establishment has/have adhering food or food particles.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth sanitizer at 50 ppm in 2 buckets.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the server prep area are not clean .
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Regular | 06/18/2015 | 76 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook are handling garnishes with their bare hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the pizza oven is not providing sufficient hot water for handwashing. Hot water at 90°F.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
A bucket of sanitizer stored next to the raw chicken on the prep table.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the pizza preparation line are not stored in a manner to prevent contamination of the product. Knives stored in between the prep cooler and table.
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Regular | 02/10/2015 | 87 |
| No violation noted during this evaluation. | New Facility | 10/14/2014 | 100 |
| No violation noted during this evaluation. | New Facility | 10/14/2014 | 100 |
| No violation noted during this evaluation. | New Facility | 10/14/2014 | 100 |
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