- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw fish is/are stored in contact with or under the raw sausage and in contact with raw chicken.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your 2 employee's Fort Worth Food Manager's Certificate is expired. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
|
Regular | 01/20/2016 | 93 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
|
Regular | 09/16/2015 | 95 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The turkey, ham, chicken, sausage and cheese are at an internal temperature of 48-49°F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized bowls stored in the handwash area are exposed to splash, dust, or other contamination. The bowls, gaskets, and underside of juice dispenser located in the food establishment has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Using a saucer to take up pico.
- 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. Grease build up at fryers, along floors and walls. TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Rusted cabinetry at 2 compartment sink at prep line.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the expo area and mopsink area are damaged. Also, need to seal around piping extending from the ceiling. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage shelving area are damaged. Paint is peeling in dry storage.
|
Regular | 05/19/2015 | 92 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked egg held on the grill is at a temperature of 119°F. The sausage links held on the grill are at a temperature of 126°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The towel holders have adhering dust and grime on their handles. The small bowls on the cooking line have adhering food debris.
- Food Establishment Permit/Food Handler Card - 3 penalty points
One on line card has not been transferred to the Fort Worth Food Handler card. One card is a xerox copy and not acceptable as evidence of Food Handler training.
- Non-food Contact Surfaces - GRP
There is food debris and other grime around sinks at grill area.
|
Regular | 01/09/2015 | 89 |
- 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 bacon.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils located in the drawer is/are not properly sanitized.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Observed silverware in containers stored on the floor.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Observed the door handles by drink station do not close.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Regular | 09/03/2014 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
Chicken breast held at 125°F.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
Hashbrowns are reheated on only one side and uncooked side is reaching only 155°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Cook is using a plate to scoop hash browns that are not being properly reheated.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Regular substitute person in charge is not a Certified Food Manager. Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Toilet paper is not dispensed in a sanitary manner. Roll of paper is sitting on floor.
|
Regular | 05/02/2014 | 80 |
Restaurant representatives - add corrected or new information about Dennys #1047, 4400 South Freeway , Fort Worth, TX 76115 »