Cold Holding Temperature - 5 penalty points The butter is at an internal temperature of 80°F and is not being maintained at 41 °F or below.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The meat sauce, cheese, and other ready to eat foods that is/are located in the reach in coolers has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
Proper/Adequate Handwashing - 4 penalty points The Owner did not follow procedures for proper handwashing. Must use hot water to hand wash.
Floors, Walls and Ceilings - GRP TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area and dishwasher area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
Regular
02/11/2016
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Cold Holding Temperature (corrected on site) - 5 penalty points The pasta is in the top of the prep table at 50°F.
Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points Burn cream and other ointments stored over prep table.
Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points Lettuce is stored in a non commercial grade container.
Floors, Walls and Ceilings - GRP TFER 229.167(c)(4)(A) - Page 101. Carpeting is installed in food establishment and is not approved. Matted carpet located by pizza prep area.
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