- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the rack at an internal temperature of 34 degrees F or below and is not maintained at 34 °F or below. Product was being thawed and allowed to rise above 34°F.
- 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 managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish/seafood is/are being thawed improperly. Fish in cullender is at 40°F.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. LIght is burned out in walk in freezer
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Regular | 01/04/2016 | 92 |
- Cold Holding Temperature - 5 penalty points
The beans and taco meat is in/on the walkin refrigerator at an internal temperature of 45 to 50 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reach in drawers at an internal temperature of 37°F and 56°F and is not maintained at 34 °F or below. The chicken/potato salad, tomatoes, ham and roast beef is at an internal temperature of 48, 44, and 51 and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The open deli meat(rbeef) is/are stored in direct contact with or under the packaged meat.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous sliced turkey and cooked chicken prepared and held in the chest door cooler and walk in has exceeded the maximum holding time in which it may be served.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the 3-compartment sink area.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Floors in the 3-compartment sink area, dry storage, mopsink and pot and pan room are not clean .
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Follow-up | 10/02/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tartar sauce, yogurt, chicken, tomatoes, and chicken salad is in/on the 2 door prep cooler and main cooler at an internal temperature of 51°F, 48°F, 46°F, 45°F, 45-46°F, respectively, and is not being maintained at 41 °F or below. The fish/seafood is in/on the refrigerated grill drawers at an internal temperature of 47°F and is not maintained at 34 °F or below. The melons and cream cheese is at an internal temperature of 50 to 54 degrees F and 44°F, respectively, and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The soup and meat dish is in/on the food warmer at a temperature of 131°F and 118°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The strawberries is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The juice is/are stored in contact with or under the eggs, raw in-shells. Entire spoon handle is inside tartar sauce.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The tartar and sliced tomatoes that is/are located in the food prep cooler 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. The ready-to-eat potentially hazardous tartar sauce prepared and held in the food prep cooler has exceeded the maximum holding time in which it may be served.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the mop faucet in the mop sink area and the potable water system.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Filling water from handsink, leaving items inside handsink and placing equipment on counter by handwash station.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the 3-compartment sink area.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized chill stick stored in the chest freezer are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage room. The utensil drawer located in the prep cooler has/have adhering foreign material. Some utensils wet.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area, dry storage, mopsink and pot and pan room are not clean .
- Plumbing- GRP
Air breaks at 3 comp. sink.
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Regular | 10/01/2015 | 54 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes and melons is at an internal temperature of 44 to 46 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The onions and strawberries is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Filling pitchers with water from handsink.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the storage area and warewash area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets and condensation in reach in located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The biscuits and chicken fried steaks in freezers is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . Floor area of cabinetry(at coke dispenser) has debris.
- Plumbing- GRP
Hot water at 3 comp. sink is at 76F, but hot at all other sinks.
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Regular | 07/02/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The deli meat at reach in drawers and buffet set up are at an internal temperature of 53 to 66 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reach in drawers at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The tuna, dressings, and chicken(thawing) is at an internal temperature of 46°F, 49°F and 61°F, respectively, and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connection in the mop sink area and the potable water system. The water source and system is not providing the required water pressure to 3-compartment sink to meet the needs of the food establishment. 3 compartment sink was initially 66°F but was adjusted during inspection and water temperature is now in compliance. Staff restroom sink-66°F
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food service worker in the food preparation area did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized bowls and cups stored in the waiters' station are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice cream is/are not covered during storage. TFER 229.164(j)(2) - Page 39. Displayed deli meats, fruit, bread and cheese must be protected from contamination. The equipment or utensil that is in use does not provide protection from contamination. Small bowl used to take up croutons.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Door handle to cabinet at wait station is loose. Need a screw in the cold knob to the dish wash area handsink.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Plumbing- GRP
Water heater leaking.
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Regular | 04/01/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 38 to 39 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods(open turkey) is/are stored in contact with or under the unopened packaging of the sliced turkey. The salmon is/are stored in contact with or under the raw poultry/poultry product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous pudding prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. 3 compartment and handsink observed at 96°F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the ice machine, slicer and can opener located in the kitchen has/have adhering foreign material. The white refrigerators used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The coffee is/are not stored in food storage areas. Boxed chicken on walk in freezer floor.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Cabinet shelf at wait station is damaged.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Coffee filters exposed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the near the water heater are not clean .
- Plumbing- GRP (corrected on site)
TFER 229.166(i)(5) - Page 94. The faulty faucet at the handsink in the dishwash machine area is not maintained in good repair.
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Regular | 01/02/2015 | 74 |
- Sound Condition (corrected on site) - 4 penalty points
The organges is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw salmon is/are stored in contact with or under the raw ground beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat food item that is/are located in the walk-in cooler 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. The ready-to-eat potentially hazardous ready to eat food item prepared and held in the walk-in cooler has exceeded the maximum holding time in which it may be served.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the server station is not providing sufficient hot water for handwashing.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The chlorine used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the ice machine, knife and can opener located in the kitchen has/have adhering foreign material. The white refrigerators used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice cream and the onions is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination.
- 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the dishwash machine area is not maintained in good repair.
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Regular | 10/21/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the server station, restroom and mopsink is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Rusted shelving inside walk in cooler.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Stagnant water on ground outside.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food preparation area are damaged.
- Plumbing- GRP
Mopsink needs adequate hot water and more pressure.
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Regular | 08/21/2014 | 89 |
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