Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The raw fish is stored in contact with or under the raw chicken. The spices in the plastic bin are being scooped with a Styrofoam cup with no handle which may result in contamination.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the chicken breading area.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The lemonade machine backplate by the to go window, and the soda machine backplate in the customer service area located in the food establishment has/have adhering foreign material.
Food Establishment Permit/Food Handler Card - 3 penalty points Your annual health permit is not displayed. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
Food - GRP (corrected on site) TFER 229.164(f)(3) - Page 33. Containers of stored flour are not marked with the common name of the food it contains.
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. Counters on the edge of the oven are not clean.
Garbage and Refuse Disposal - GRP TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. The dumpster lids are damaged and are not able to be properly closed.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the chicken breading area.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The inside of the ice machine, the bottom of the freezer and pans located in the kitchen has/have adhering food or food particles and mold.
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.
Regular
12/31/2014
94
Hot Holding Temperature (corrected on site) - 5 penalty points The chicken tenders is/are at an internal temperature of 115 to 119 degrees F. The gravy is in/on the hot hold box at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Your employee's Fort Worth Food Manager's Certificate is not available.
Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The ice machine located in the kitchen has/have adhering mold. The ice bucket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Food Establishment Permit/Food Handler Card - 3 penalty points Your employee's Food Handler Cards are expired. Your annual health permit is not displayed.
Floors, Walls and Ceilings - GRP TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen behind the fryers are not clean .
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