Cold Holding Temperature (corrected on site) - 5 penalty points The raw chicken is in the refrigerator at an internal temperature of 52°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 handwashing sink in the kitchen is used for purposes other than handwashing.
Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points The hand washing sink in the kitchen is not providing sufficient hot water for hand washing. Water temperature is 80°F.
Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the kitchen.
Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points Working containers of chemical are not properly labeled.
Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points A certified food manager is not available.
Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points The prep cooler in the kitchen did not have a readily available and visible thermometer. The refrigerator in the kitchen did not have a properly calibrated thermometer.
Food Protection - GRP The food service workers's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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