Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The handwashing sink in the food preparation area is used for purposes other than handwashing. There were sponges and brushes in the handsink.
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.
Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points The display reachin refrigerator in the customer service area did not have a readily available and visible thermometer.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points Clean sanitized deli meat slicer stored in the food preparation area is exposed to splash, dust, or other contamination. Deli meat slicer was stored next to detergent.
Food Establishment Permit/Food Handler Card - 3 penalty points Your annual health permit is not displayed.
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. Microwave and tea area had foreign material.
Wiping Cloths/Linens/Napkins/Sponges - GRP There are sponges being used in the kitchen for cleaning. Sponges cannot be properly cleaned and sanitized.
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.
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