Evidence of Insect Contamination - 3 penalty points Gnats observed in Manager's office.
Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points Wiping cloth bucket stored on prep surface.
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.
Garbage and Refuse Disposal - GRP TFER 229.166(m)(1) - Page 98. Excess refuse in the dumpster area is not being removed. Trash has not been removed from premises by trash company. There is trash piled above the rim of the dumpster and trash bags laying on the ground. This is a severe health risk and a rodent attraction. Facility Manager has called 3 times for service.
Regular
12/07/2015
94
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points Raw chicken is being marinated on a cart that has beef below the chicken.
Food Protection - GRP Several buckets of sauce are uncovered in the walk in cooler. A bag of onions and several cases of food are on the floor in the dry storage area.
Regular
05/05/2015
96
Hot Holding Temperature (corrected on site) - 5 penalty points The meat balls in hot hold are at an internal temperature of 118°F.
Sound Condition (corrected on site) - 4 penalty points The buttermilk in the walk in cooler is dated 10/13 and is beyond the use by date.
Evidence of Insect Contamination - 3 penalty points Gnats were observed in or around the food establishment.
Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils. The dishwasher is added straight water along with the quat mixing mechanism.
Food Protection - GRP Dried chili peppers are not covered during storage.
Regular
11/18/2014
85
Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points The cook is/are handling sandwiches with their bare hands.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
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. Your employee's Fort Worth Food Manager's Certificate is not available.
Food Establishment Permit/Food Handler Card - 3 penalty points Employee's Serv Safe Food Handler certificates have not been transferrred to Fort Worth Food Handler cards.
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.
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