- Food Contact Surfaces-Cleaned/Sanitized/Good Repair/Storage
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils will be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The cutting board located in the food preparation area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Wood cutting board was being used in food preparation areal
Corrective action: The cutting board located in the food preparation area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
- Thermometers Provided/Accurate/Properly Calibrated +/- 2 F
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewasing stations.
The reachin refrigerator in the food service/dispensing area did not have a readily available and visible thermometer. Not easily visible and facing wrong direction.
Corrective action: The reachin refrigerator in the food service/dispensing area must have a readily available and visible thermometer. Corrections must be made within 7 days.
- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution is not readily available for use .
Corrective action: A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) of sanitizing solution shall be provided and readily available for use. Corrections must be made within 2 days.
- Handwash Facilities with Soap & Towels
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No hand drying provisions were available at the handwash facilities in the food preparation area.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food preparation area. Corrections must be made immediately.
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Regular Inspection | 03/25/2009 | 91 |
Restaurant representatives - add corrected or new information about Glorys Taqueria, 900 N University Dr, Fort Worth, TX »