Cold Holding Temperature (corrected on site) - 5 penalty points The garlic in oil is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The handwashing sink in the smoothie bar is used for purposes other than handwashing.
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.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The food storage container used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
Food Protection - GRP (corrected on site) The ice scoop is stored on an unclean surface.
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.
Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site) TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area were left open.
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