Proper/Adequate Handwashing (corrected on site) - 4 penalty points Employee was using cold water to wash hands.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Handwash Facilities Adequate & Access - 3 penalty points The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points The sanitizer are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer water in red bucket was too strong (over 200 ppm). Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of chemical are not properly labeled.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The ice machine located in the kitchen has/have adhering foreign material.
Regular
10/23/2015
83
Lockers/Dressing Rooms - GRP (corrected on site) TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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