Great Outdoors Sub Shops The, 3204 Camp Bowie Blvd, Fort Worth, TX 76107 - Deli -- Retail inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken and tuna salads are in the prep cooler at an internal temperature of 53°F and are not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The display cooler, ice machine and microwave located in the kitchen have adhering foreign material.
- 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. Gaskets are dirty.
|
Regular | 12/07/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cream cheese, cheese and lunch meats are in the display cooler at an internal temperature of 52°F and are not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The display cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The display cooler located in the kitchen has adhering foreign material.
|
Regular | 06/29/2015 | 86 |
| No violation noted during this evaluation. | Regular | 12/08/2014 | 100 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meatballs are in the hot holding unit at a temperature of 115 to 121°F and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods is stored in contact with or under the dink.
- 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.
|
Regular | 06/15/2014 | 91 |
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