- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not labeled as specified in law.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The medicine are present in the food preparation area and are not needed for food service operations.
- 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 thermometer in the reachin refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, waffle iron, soda ice chute, and tea nozzles located in the kitchen and customer service area has/have adhering food or food particles. Single service, single use and clean sanitized cutting board stored in the floor are exposed to splash, dust, or other contamination. 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. The knife holder 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The hamburgers and cookie dough is/are not stored in food storage areas.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the tank closet are not fitted with coving or closed and sealed.
- Plumbing- GRP
No air gap at prep sink and ice maker.
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Shared | 10/30/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F/45°F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beverages is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is located in the freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The cooked chicken breasts and beef patties that is/are located in the food prep cooler at the front grill area 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusted can opener located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food slicer located in the food preparation area has/have adhering food or food particles. Wet towel underneath cutting board.
- Food Protection - GRP
Opened sugar/ dry foods in unsealed containers.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.(shelving)
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the the areas underneath equipment at back house and grill area are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area and storage area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/25/2014 | 84 |
- Cold Holding Temperature - 5 penalty points
The cottage cheese is in/on the buffet at an internal temperature of 44°F and is not being maintained at 41 °F or below. The tomatoes, cheese, cooked chicken, tuna salad, and turkey is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The buffet for lunch service at noon was set up by 10:00 AM.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelf under the drink pitchers and the refrigerator and freezer doors handles located in the kitchen has/have adhering food particles and dust. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination. The cardboard 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.
- 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.
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- Paper Test Strip Testing Devises - GRP
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.
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Regular | 03/31/2014 | 88 |
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