Cold Holding Temperature (corrected on site) - 5 penalty points The cream cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the food preparation area.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Training started but not completed. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
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.
Regular
10/30/2015
89
Cold Holding Temperature (corrected on site) - 5 penalty points Yogurt held at 70°F on ice. Milk on counter held at 55°F. Cream cheese held on counter at room temperature.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Manager is not a certified food manager and/or has had critical violations during this inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
Food Establishment Permit/Food Handler Card - 3 penalty points Your employee(s) have not attended required food handler training. All employees that work the snack bar must have Fort Worth Food Handler cards.
Change of Ownership
01/20/2015
89
Approved Source/Labeling (corrected on site) - 4 penalty points Individually wrapped ice cream is not labeled for individual sale.
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