- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material (mineral build up possibly). The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed scoop handle in contact with uncooked rice.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Observed cleaning linen quat sanitizer <200 ppm in the kitchen.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee bag with personal belongings stored in the dishwash area.
|
Regular | 12/02/2015 | 97 |
| No violation noted during this evaluation. | Regular | 09/23/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo in the cafeteria is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed. Observed dented can good.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area is/are not properly sanitized. Observed pink mold growth. The cutting board located in the dishwash machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored rice are not marked with the common name of the food it contains.
|
Regular | 09/02/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The yogurt in the food prep area is at an internal temperature of 54°F and is not being maintained at 41 °F or below. The salad dressing, deli meats, and salad ingredients in the cafeteria is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The utensil located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen and cafeteria are not stored in a manner to prevent contamination of the product. Observed the scoop handle in contact with the flour in the kitchen and also the handle for the serving utensil in contact with the grilled chicken in the cafeteria.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored flour, rice, and corn meal are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
Observed the lids to diposable containers placed upright.
|
Regular | 06/01/2015 | 92 |
| No violation noted during this evaluation. | Shared | 04/21/2015 | 100 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the snack bar is not providing sufficient hot water for handwashing.
|
Shared | 04/21/2015 | 97 |
| No violation noted during this evaluation. | Regular | 03/11/2015 | 100 |
| No violation noted during this evaluation. | Regular | 03/02/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheese in prep cooler is held at 47°F for an undetermined amount of time.
- Food Protection - GRP (corrected on site)
Hard boiled eggs in cardboard box are not protected from contamination.
|
Regular | 12/01/2014 | 95 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the pizza/pasta station of cafeteria.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The lid of the reach in fridge #5 located in the grill area of cafeteria is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 09/03/2014 | 89 |
| No violation noted during this evaluation. | Regular | 09/03/2014 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the serving line is used for purposes other than handwashing. There is a bottle of water stored in the handwash sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen. Handwash sink soap dispenser, in serving line, is not providing soap.
|
Regular | 06/03/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked eggs and ceasar dressing is in/on the customer service line (prep cooler #9) at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the catering area is not providing sufficient hot water for handwashing.-- 85F
|
Regular | 03/03/2014 | 92 |
Restaurant representatives - add corrected or new information about John Peter Smith Hospital, 1500 S Main St, Fort Worth, TX 76104 »