- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking and eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee drinks (red bull) and food (donuts) on food prep/food service line.
- 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 ice machine located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The ice cream is not covered during storage.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed the bottom shelve in the prep cooler with food residue.
- Paper Test Strip Testing Devises - GRP (corrected on site)
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. No heat test strips observed.
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Regular | 12/17/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs and beef stored over buckets of pickles.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Poblano sauce is beyond the discard date.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The conveyor dish machine is sanitizing at 0ppm of chlorine.
- 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.
- 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.
- 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. Wipes stored on top of prep table and not in sanitizer.
- Single-service/Single-use Articles - GRP (corrected on site)
Coffee filters are not properly stored.
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Regular | 08/21/2015 | 83 |
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
- Toilet Facilities - GRP
Toilets not properly sealed to floor.
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Regular | 04/16/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the food prep cooler at an internal temperature of 39 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The tomatoes at prep table and wait station and pico at wait station is at an internal temperature of 50 to 57 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the prep area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knife located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The scoop holder located in the ice maker has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Plumbing- GRP
Pipe at handsink(not directly over floor sink) and faucet at mopsink need to be adjust due to leakage.
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Regular | 04/16/2015 | 85 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar.
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New Facility | 12/12/2014 | 97 |
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
Reach in drawer thermometer by grill observed at 44°F.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the floor sinks are not clean . Gap/holes in door frame and where brackets missing at partition in men's restroom.
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New Facility | 12/12/2014 | 97 |
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