Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10-50 ppm to sanitize equipment and utensils.
Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The can opener located in the kitchen has/have adhering foreign material. The storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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. The shelving in the cupboards is not clean.
Regular
11/17/2015
91
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The food storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
Regular
11/21/2014
97
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The food storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The cabinets and shelves located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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