- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico, cheese (sliced and shredded), yogurts, and milks is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employee change task and gloves without washing hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice shooter and fan covers (in yogurt reachin) located in the customer service area has/have adhering foreign material.
- 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 an adequate chemical sanitizer and used for wiping spills.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. The fan covers inside the walkin are not clean.
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Regular | 11/03/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The beef product is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The beef product is in/on the grill at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cook is handling the food release product with a hand that was contaminated by the raw chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the customer service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers located in the customer service area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine, soda machine, ice dispensers, can opener, vegetable dicer located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen foods are not stored in food storage areas. TFER 229.164(j)(1) - Page 39. Displayed condiments must be protected from contamination.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish is being thawed improperly.
- 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 an adequate chemical sanitizer and used for wiping spills.
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Regular | 08/04/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut melons is at an internal temperature of 48-50°F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The plastic food container lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 05/04/2015 | 92 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back near coffee machine is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knive located in the food prep sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 02/03/2015 | 94 |
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the dishwash machine area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice macine and microwave oven located in the kitchen have adhering foreign material.
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Regular | 11/05/2014 | 94 |
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the dishwash machine area.
- 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 - 3 penalty points
Single service, single use and clean sanitized cutting board stored on the handles of food prep sink are exposed to splash, dust, or other contamination.
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Regular | 09/02/2014 | 91 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board located in the prep table is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 06/02/2014 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the potentially hazardous lunch items in reachin refrigerator by grill area. Did not have a green sticker label using time and temperature for health control.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized spatula and forks stored in the kitchen are exposed to splash, dust, or other contamination.
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Regular | 03/03/2014 | 93 |
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