- Cold Holding Temperature (corrected on site) - 5 penalty points
The steak, roast beef, pepperoni, chicken breast, cold cuts, and salami is at an internal temperature of 49°F, 43-44°F, 45°F, 45°F, 48-50°F and 44°F and is not being maintained at 41 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area. TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea nozzle located in the food service/dispensing area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Change of Ownership | 08/04/2015 | 80 |
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