- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drinks on top of food prep table where tea is being made
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. *womens' restroom @ 74°F
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The edges of ice machine doors located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. *front of ice machine
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. *sanitizer too weak
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. *hot water faucet is still running when trying to use cold water
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Regular | 11/17/2015 | 84 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door gaskets and inside of ice machine located in the kitchen have adhering foreign material. The shelves located in the front counter area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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. TOPS of equipment where dust and debris is settled.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 12/30/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheddar cheese, sliced American and cheddar cheeses is in/on the cold hold area and food prep cooler at an internal temperature of 45°F to 53°F and is not being maintained at 41 °F or below. The white and chocolate milks is at an internal temperature of 48°F - 49°F and is not being maintained at 41 °F or below. The whipping cream was at 53°F at the reachin refrigerator.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Food service worker washed gloved hands and not bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drinks are on top of food prep table where tea & onion rings are being prepped.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of degreaser/cleaner are stored at the 3-compartment sink are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Mgr stated that certificate was not avaliable.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. in the cooking line
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Regular | 04/01/2014 | 78 |
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