Approved Source/Labeling (corrected on site) - 4 penalty points The packaged Caprisun is/are not properly labeled as specified in law. Drink is not labeled for individual sale.
Handwash Facilities Adequate & Access - 3 penalty points The handwashing sink in the rear prep area is not in proper working order to permit adequate handwashing. Inadequate flow of hot and cold water.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food preparation area.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. There is not a Food Manager on duty. 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 Cloth towel is hanging on the reach in refrigerator handle in the rear prep area.
Food Establishment Permit/Food Handler Card - 3 penalty points Your employee(s) have not attended required food handler training.
Regular
10/14/2015
81
Cold Holding Temperature - 5 penalty points Whipped cream is not held at 41°F.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food service/dispensing area.
Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points The food prep cooler in the food service/dispensing area did not have a readily available and visible thermometer.
Cleaning Equipment - GRP TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
Regular
02/18/2015
89
Proper/Adequate Handwashing (corrected on site) - 4 penalty points Worker did not wash hands prior to putting on gloves.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points Food containers in hand sink.
Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points Sanitizer is depleated at 100ppm of quat ammonia.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points Your employee's Fort Worth Food Manager's Certificate is not available.
Food Establishment Permit/Food Handler Card - 3 penalty points Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
Non-food Contact Surfaces - GRP Grills of refrigerators/freezers have adhering food matter.
Dead Pest Removal - GRP TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the food establishment of the establishment.
National Sanitation Foundation Approved Equipment - GRP The fondue unit is not commercial grade.
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