Cold Holding Temperature (corrected on site) - 5 penalty points Improper Cold Holding - Discard *Raw shelled eggs at 63°F on top of food prep table.
Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points Unapproved System - Refrigerated & Undated *Containers of salsa not labeled in reachin refrigerator
Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points Storage Unit Thermometers - Not Provided *Food prep cooler did not have a storage thermometer.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The cutting boards and gaskets to the reachin refrigerator at the back located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *cutting boards are stained
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. *Under the latte/flavored coffee machine and soda dispensing machine at the front area (not the nozzles - the smooth surface) *Air vents are dusty in kitchen
Wiping Cloths/Linens/Napkins/Sponges - GRP Wiping Cloths Are Not Sanitized *sanitizer solution not made
Garbage and Refuse Disposal - GRP Outside Receptacles Are Not Covered *Missing lids
Plumbing- GRP TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair. *leaks fresh water when faucet handles are off
Regular
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Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points The salsas, salads and cheese containers that is/are located in the reachin refrigerators at the front has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. *salsas and cheese container made on 5/2 The ready-to-eat potentially hazardous elbow macaroni (4/28) prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. *stored under food prep table by boxes of gloves
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The cutting boards (hanging on the equipment rack) and can opener located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *cutting boards are stained *can opener is rusted The knives on the knife holder located in the kitchen has/have adhering food or food particles.
Garbage and Refuse Disposal - GRP Debris on floor drain by dumpster area.
Plumbing- GRP TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair. *leaks fresh water when faucet handles are off
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