- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes and cheese are in the food prep cooler at an internal temperature of 48°F and is not being maintained at 41 °F or below. The beef product is in the cooler at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The swiss cheese sauce is/are at an internal temperature of 126°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Handsink is being used to hold dirty dishes.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
Several coolers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soft drink dispenser located in the dining and drive thru areas has adhering foreign material. The ice scoop located in the kitchen is 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.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side doors of dumpster are open.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Light is broken in tall freezer.
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Regular | 12/14/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese slices, tomatoes, and shredded cheese is at an internal temperature of 47 to 60 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is/are stored in contact with or under the raw hamburger meat.
- 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 kitchen. No hand drying provisions were available at the handwash facilities in the men's restroom.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The tall freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tall freezer inside bottom located in the kitchen has/have adhering food or food particles.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair.
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Regular | 03/30/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bags of fries is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the tomatoes and cheese.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
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Regular | 09/15/2014 | 87 |
- Cold Holding Temperature - 5 penalty points
No information available.
- Handwash Facilities Adequate & Access - 3 penalty points
No information available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
No information available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
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Change of Ownership | 03/11/2014 | 86 |
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