| No violation noted during this evaluation. | Regular | 11/11/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the food prep cooler at an internal temperature of 55 to 59 degrees F and is not maintained at 34 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- 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 (corrected on site) - 3 penalty points
The slicer, chopper, and can opener located in the kitchen have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of mixers are not free of dust, dirt, food residue, and other debris.
|
Regular | 11/11/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken is in the food prep cooler at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The tomato is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Cook rinsed gloved hands in handsink and resumed work with the same gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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 - 3 penalty points
The food prep cooler in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda machine and can opener located in the food establishment have adhering foreign material. The in-use utensils used for preparation or serving in the ice machine 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 | 07/22/2015 | 75 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The baked potato is in/on the walkin refrigerator at a temperature of 80 to 84 degrees F after cooling for 04 hours. The sauteed mushrooms is in/on the chilling table at a temperature of 60 to 64 degrees °F. Observed the employee taking numerous bags of food from the chilling table to the walk in refrigerator without checking the temperature first.
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the breading station broken refrigerator at an internal temperature of 44 to 46 degrees F and is not maintained at 34 °F or below. The tomatoes, butter, butter milk wash for shrimp, and cheese is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waiter is/are handling lemons with their bare hands.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The top of the breading station cooler is not holding shrimp at 41°F (raw seafood at 34°F).
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized lids for the reach in cooler stored in the kitchen are exposed to splash, dust, or other contamination. The lids to the reachin cooler, food storage container, and the walkin cooler door that fits poorly located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Follow-up | 03/11/2015 | 77 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The bags of soup is in/on the water at a temperature of 65 to 69 degrees F after cooling for almost 4 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, meat, cheese, salsa, blended butter, cooked mushrooms, boiled eggs, cooked peppers, cooked sweet potatoes, and house-made dressing is in/on the reachin refrigerator at an internal temperature of 47-58°F and is not being maintained at 41 °F or below. The shrimp and meat liquid batter is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the raw shrimp at an internal temperature of 52 and 57°F and is not maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The old cheese is/are unsound and should not be sold, served or consumed. The dented cans is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waiter is/are handling cheese with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared foods that 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
All employees did not follow procedures for proper handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The steam table used to store cold foods on ice is not holding cold potentially hazardous foods at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the dishwash machine area is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the dessert knives and meat cutting knives half way in the hot water are not stored in a manner to prevent contamination of the product. The can opener, meat slicer, cutting boards, and ice machine located in the kitchen has/have adhering food or food particles and mold. Single service, single use and clean sanitized dish racks and reachin cooler lids stored in the floor are exposed to splash, dust, or other contamination. The lids to the reachin cooler and the walkin cooler door that fits poorly located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the ice machine and store room are not clean .
|
Regular | 03/09/2015 | 59 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The bartender is/are handling fruit with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bar ice is/are not covered.
|
Regular | 11/12/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the grill drawers at an internal temperature of 38to 44 degrees F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen has/have adhering grease. The ice bucket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
|
Regular | 11/12/2014 | 92 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The bar guns and glassware located in the bar have adhering foreign material.
|
Regular | 07/08/2014 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cheese sauce is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils, glassware, ice machine, and slicer located in the kitchen have adhering foreign material. The storage containers located in the dishwash machine area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
|
Regular | 07/08/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. Raw shrimps in the reachin refrigerator are at 41 °F. The dice tomatoes, boiled eggs, and raw beef is at an internal temperature of 44 to 47 degrees F and is not being maintained at 41 °F or below.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking from walkin freezer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Some food workers have the Tarrant County food handler card. Some food workers have a photo copy of the FW Food Handler Card.
|
Regular | 03/11/2014 | 86 |
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