- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food prep area is used for purposes other than handwashing. An employee was using a handsink to wash out a wiping cloth.
- 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 (corrected on site) - 3 penalty points
The ice machine chute located in the customer service area has/have adhering mold or bacteria.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored spices are not marked with the common name of the food it contains.
- 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. Counters by the office area are not clean.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 11/18/2015 | 90 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles located in the customer service area has/have adhering mold.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Toilet Facilities - GRP
Men's toilet seat is soiled and loose.
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Regular | 05/07/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is in/on the customer reachin cooler at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The cooked chicken is at an internal temperature of 50 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
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Regular | 01/09/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is at an internal temperature of 43.5 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The sanitizer water has pieces of lettuce floating in it.
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Regular | 09/10/2014 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The steak is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. Manager has a laser thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Food handler cards are not transferred to FW food handler cards.
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Regular | 05/08/2014 | 83 |
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