- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the fryer area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the dishwash area. Handsink removed from wall.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen and dining areas.
- 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. Stored with clean dishes.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice cream freezer located in the bakery area has adhering foreign material. - Soda Fountain flat surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached. Electrical outlet covers.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 12/10/2015 | 84 |
- Hot Holding Temperature - 5 penalty points
The cooked chicken ( 129.8 F) and red meat (133.4 F) is in/on the meat cutting area at a temperature of 129 F to 133 F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing - 4 penalty points
The employee's did not follow procedures for proper handwashing. All employees do not wash their hands for the 20 second required duration. Employees also go from one task to the next without washing their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the salad and meat stations is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the cooks line is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice storage equipment located in the kitchen has/have adhering foreign material. The in-use utensils (knives) used for preparation or serving in the meat cutting area are not stored in a manner to prevent contamination of the product.
- Posting Consumer Advisories- Choking/Reminder/Buffet (corrected on site) - 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 Protection - GRP
TFER 229.164(i)(1) - Page 38. The bakery products and cooked meats is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The bakery products is/are not stored in food storage areas. There are pies stored on the top of the rank inside the walkin. Signs of condesation water dripping is observed. This water can contaminate these food items. The employee's wearing watches, bracelets, fake nails and nail polish and rings that are not plain while preparing/handling food or contacting clean food contact surfaces. The equipment or utensil that is in use does not provide protection from contamination. Utensils such as tongs, spoons, forks, spatulas are observed to not be protected from potential contamination and are stored improperly.
- 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. These areas around the food establishment include: shelving, railing, storage areas, tops, sides, doors, handles and gaskets of all equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. There is a hole in the wall around the prep area of the food establishment.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Both venti hoods in the food establishment kitchen and dishwashing areas are dirty and full of debris.
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Regular | 08/26/2015 | 75 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The briskets in the walkin refrigerator at a temperature of 70°F to 79°F degrees F after cooling for over 7 hours.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing.
- 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. *at another store 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
The gaskets located in the reachin refrigerator in the frying station is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- 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. *HVAC vents are dusty *light area under dessert station (serving line)
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- 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)(1) - Page 106. Ceiling surfaces in the dishwash machine area are damaged. **damaged above 2 compartment sink TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the dishwash machine area are not fitted with coving or closed and sealed. **not sealed
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -where desserts are at the front -kitchen -storage areas
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Regular | 04/20/2015 | 82 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beef product is in/on the walkin refrigerator at a temperature of 45 to 49 degrees F after cooling for 24 hours.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Your employee's Food Manager's Certificate is not displayed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. 13 of 30 employees have Fort Worth Food Handler cards.
- Food Protection - GRP
The work table adjacent to the hand sink in the prep area is exposed to splash.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the water heater location are not installed or attached. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Lights in the dry storage area where tea jugs are kept are not covered.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Broken vent filter.
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Regular | 12/10/2014 | 86 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream chest freezer and reachin refrigerator in the baking station and french fry prep area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and reachin refrigerator by the walkin refrigerator located in the kitchen has/have adhering foreign matter and condensation respectively.. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. 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. plastic and styrofoam containers used as scoops
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the smoker area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dishwash machine area are damaged.
- Plumbing- GRP
No information available.
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Regular | 08/22/2014 | 88 |
- 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 deli slicer, ice machine, shelving and knife magnet located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors near the dishwash area are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the smoker area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment\ are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the smoker area are damaged.
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Regular | 04/15/2014 | 94 |
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