- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sausage rolls on or near the display case is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. The times and temperature must be written so CHS can identify the assigned tray. The cheese, dough, sandwiches, or any ready to eat food items 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored caprisun packages are not marked with the common name of the food it contains.
- 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. Remove cardboard and newspaper after using the area.
- 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage shelving area of the establishment. Remove dead roaches.
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Regular | 10/22/2015 | 89 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug spray present in the storage room is not needed for food service operations.
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Regular | 01/21/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Observed re-using gloves to handle donuts.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the double door 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.
- 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. Observed using newspaper for shelving, newspaper cannot come in contact with food.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage shelving area of the establishment.
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Regular | 06/24/2014 | 92 |
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