- Hot Holding Temperature - 5 penalty points
No information available.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
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Regular | 11/24/2015 | 92 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked meats is in/on the reachin refrigerator at a temperature of 60 to 64 degrees F after cooling for over 12 hours Meats were cooked yesterday..
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked meats is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked meats and potato salad that is/are located in the reachin refrigerator 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the ice scoop are not stored in a manner to prevent contamination of the product. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- 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. Wall surfaces in the kitchen are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 07/24/2015 | 77 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
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Regular | 03/02/2015 | 97 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chopped brisket is in/on the steam table at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
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Regular | 11/11/2014 | 95 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The BBQ meats and beans is in/on the reachin refrigerator at a temperature of 50-115 °F.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is in/on the reachin refrigerator at an internal temperature of 90 to 94 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The BBQ and cooked chicken that is/are located in the reachin freezer 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.
- 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 kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer. The employee in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glass dish 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 kitchen.
- Garbage and Refuse Disposal - GRP
No dumpster for trash.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 07/17/2014 | 74 |
- 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 (corrected on site) - 3 penalty points
Single service articles stored in the cashier area are exposed to splash, dust, or other contamination.
- Garbage and Refuse Disposal - GRP
Litter on premises and no dumpster outside for waste disposal.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the pit undersides are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the pit area are damaged. Ceiling is bulging at pit area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Need to clear out appliances,etc. from mopsink.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the restroom is not maintained in good repair. Sink is draining slowly.
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Follow-up | 03/07/2014 | 94 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The brisket is in/on the reachin refrigerator at a temperature of 65 to 69 degrees F after cooling for 11 hours.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The chicken, links and ribs is/are in/on the double burner and warming drawers at a temperature of 117°F, 120-129°F, 138°F, and 77°F. Employee forgot to turn bottom warmer drawer on where ribs were being reheated.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The baked and pinto beans that is/are located in the reachin refrigerator 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food warmer is not reheating cold meat to 165°F.
- 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 food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bleach used as the sanitizer in the 3-compartment sink area is at an excessive concentration of greater than100 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager (corrected on site) - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Owner states he is unavailable for inspection and no other employee has FW manager certificate. Need to register food manager certificate, also.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Knife on top of wet towel.
- 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
Litter on premises and no dumpster outside for waste disposal.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the pit undersides are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the pit area are damaged. Ceiling is bulging at pit area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. Need to clear out appliances,etc. from mopsink.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the restroom is not maintained in good repair. Sink is draining slowly.
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Regular | 03/06/2014 | 67 |
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