3: Observed cooked chicken and steak held out at room temperature and had an internal temperature of 88F. Corrective Actions: Must hot hold at 135F or higher.
10: Observed 0 ppm of sanitizer solution dispensing at the dish machine. Corrective Actions: Must have dish machine sanitzing at 50-100 ppm when using chlorine. Must use 3-compartment sink until fixed.
19: Observed missing air gaps at the floor drains theoughout the kitchen establishment. Corrective Actions: Must have proper air gaps at floor drains.
20: Observed a wastewater back up at the dish machine area. Corrective Actions: Main kitchen is closed until wastewater is draining properly.
29: Observed no thermometer on the inside of the reach in cooler located in front of the grill. Corrective Actions: Must place a thermometer on the inside of the reach in cooler.
32: Observed food build up around the gaskets that are on the reach in cooler in front of the grill. Corrective Actions: Must repair/replace.
38: Observed fish thawing in still water at the back prep sink. Corrective Actions: Must thaw under running water that is 70F and less, in the refrigerator or in the microwave.
42: Observed food build up on the inside of the microwave that is located to the right of the hot line. Corrective Actions: Must clean.
43: Observed no lights on by the servers area. Corrective Actions: Must have sufficient lighting at all times.
45: Observed multiple broken tiles throughout the facility. Corrective Actions: Must repair/replace.
47: Observed no hand signage or labels at the designated hand sinks throughout the kitchen. Corrective Actions: Must label hand sinks.
Additional Comments
The kitchen is closed until the wastewater backup is resolved. Do not reopen until given written permission from Tarrant County Public Health.
Inspection completed with Kristen W.
Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
OUT
3 Proper hot holding temperature (135°F)
Observed
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction