Hot Holding Temperature (corrected on site) - 5 penalty points Sausage rolls and croissant sandwiches are held at room temperature for 4 hours.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The coffee maker located in the customer service area has/have adhering food or food particles.
Food Establishment Permit/Food Handler Card - 3 penalty points Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. Card is at Hulen location.
Paper Test Strip Testing Devises - GRP TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
Regular
11/16/2015
89
Hot Holding Temperature - 5 penalty points Sausage rolls and egg sandwich are held at ambient temperature.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the restroom.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The cappuccino machine located in the customer service area has/have adhering food or food particles.
Regular
01/27/2015
89
Hot Holding Temperature - 5 penalty points Sausage rolls are held at room temperature in the case and back room.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The refrigerated burritos are not marked with the date of expiration.
Approved Source/Labeling - 4 penalty points The Caprisun drinks are not labeled for individual sale.
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 restroom.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The cappuccino machine located in the customer service area has/have adhering food or food particles.
Paper Test Strip Testing Devises - GRP TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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