- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- Evidence of Rodents/Other Animals - 3 penalty points
Mice were observed in or around the kitchen.
- 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. There is not a food manager on duty.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the 3-compartment sink area do not fit properly.
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Regular | 01/20/2016 | 91 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans is in/on the stove at a temperature of 110°F and the carnitas container is not flush with hot hold, temperature at 120°F and is not being maintained at 135 °F or above.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles located in the server station has/have adhering foreign material and build up.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The beans is/are not covered while being held on stove top.
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Regular | 09/03/2015 | 77 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The manager is/are handling tortillas with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw meats in containers that is/are located in the walkin refrigerator 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the handwash area is used for purposes other than handwashing. Observed sanitizer bucket in the handwash sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food service/dispensing area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an low concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator did not have a properly calibrated food temperature measuring device.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed rice, cheese, cooked pork and chicken, and other foods in the hot hold food serving area must be protected from contamination. Observed that lids were not over foods in the hot hold food service area to protect from insects and contamination.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(A) - Page 98. Inside trash receptacles are not covered. TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. Observed dumpster on grass.
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Regular | 05/06/2015 | 79 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The menudo that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 01/08/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese and green salsa is at an internal temperature of 43°F - 46°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. The sanitizer bucket is being stored in the handwashing sink. Employee is washing his/her hands in a sink which is not the designated hand washing sink. *used 3-compartment sink to wash hands
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. thermometer started at 50°F
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. *dumpster on grassy area TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. litter around dumpster
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. employee food items inside reachin refrigerator with customer items
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back of the kitchen do not fit properly. emits daylight
- 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. damaged
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Regular | 09/09/2014 | 85 |
- 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. The sanitizer bucket is being stored in the handwashing sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled.
- 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. Cardboard is used as a liner underneath the food preparation table.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is being used to absorb grease underneath the grill.
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Regular | 05/05/2014 | 93 |
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