- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the grill at a temperature of 80 to 84 degrees F and is not being maintained at 135 °F or above.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer for wiping clothes in the kitchen is at an inadequate concentration of 10 PPM 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 reachin refrigerator. Single-use article used as scoop in tomatillos.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/19/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Used to dump ice.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bar is not providing sufficient hot water for handwashing.
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Regular | 03/12/2015 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans and gravy is on the steam table at a temperature of 60 to 64 degrees F and is not being maintained at 135 °F or above.
- 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. No manager on site.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda fountain ice chute located in the server station has/have adhering foreign material.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site)
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dining room were left open.
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Regular | 09/23/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hamburger patties and chicken is/are at room temperature with an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below, observed stored in the walkin cooler.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator in the kitchen did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the 3-compartment sink area has/have adhering dirt. Observed cutting board placed in the mop sink. Observed frying utensil stored in a non cleanable box.
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Regular | 03/17/2014 | 81 |
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