Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points Utensils are drying on a cloth towel.
Regular
02/02/2016
97
Cold Holding Temperature (corrected on site) - 5 penalty points The cheese is on the counter top at an internal temperature of 60°F and is not being maintained at 41 °F or below.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points The heat sanitizer used as the sanitizer in the dish machine is at an inadequate temperature of 160°F to sanitize equipment and utensils.
Regular
10/13/2015
88
Sound Condition (corrected on site) - 4 penalty points The turkey is unsound and should not be sold, served or consumed.
Regular
06/20/2015
96
Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points Lunch meat and milk have been refrigerated for more than 24 hours and are not dated.
Regular
02/04/2015
96
No violation noted during this evaluation.
Regular
10/20/2014
100
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The packaged food is stored in contact with or under the raw eggs.
Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points There is no sanitizer available to sanitize the equipment. Although you have a dish machine which uses heat as a sanitizer, you are still required to have a sanitizer for the 3 compartment sink.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points A certified food manager is not on duty.
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