- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomatoes is at an internal temperature of 64°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The prepared meats are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The beans, rice, and prepared meats that is/are located in the reachin cooler and walkin cooler have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The Dr. pepper refrigerator holding salsa in the dining room did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lid of the chest freezer located in the storage room is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The salt is not covered during storage.
- Non-food Contact Surfaces - GRP
No information available.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the employees' restroom are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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.
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Regular | 02/01/2016 | 74 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice and fajita beef is in/on the reachin refrigerator at a temperature of 50°F - 55°F after cooling for 6 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The green and red salsas is at an internal temperature of 50°F-55°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 3-compartment sink area is used for purposes other than handwashing. *tongs stored around hw sink
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. *bleach at 200ppm
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. *Reusing food containers to store salt inside *plastic single serve containers used as scoops for salsa The gaskets (seals) located in the reachin refrigerator (by 3-compt. sink) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin freezer located in the food establishment has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
Pieces of food inside salt.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. -missing pieces of tile TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -not smooth and easily cleanable in the kitchen and restroom
- Cleaning Equipment - GRP
Mop hose stored improperly in the compartment of the mop sink
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back area do not fit properly. *emits daylight
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Follow-up | 10/20/2015 | 74 |
- Cold Holding Temperature - 5 penalty points
The green and red salsas, carnitas, all cooked meats, cooked beans, cooked rice, all cooked soups, gallon milk, cheeses, yogurt, raw shelled eggs, chorizo, sausage, and other potentially hazardous foods is in/on the walkin refrigerator at an internal temperature of 50°F - 60°F and is not being maintained at 41 °F or below. The green and red salsa containers is in/on the cooking area at an internal temperature of 55°F - 60°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tamales is in/on the steam table at a temperature of 125°F - 128°F and is not being maintained at 135 °F or above. The cooked rice and cooked beans is/are at an internal temperature of 75°F - 80°F.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service workers are handling all ready to eat foods with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *washed hands with hand sanitizer
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other Food service worker washed hands in 3-compartment sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest freezers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. -Reusing food containers that have held other foods inside the reachin refrigerator *plastic single serve containers used as scoops for salsa The gaskets (seals) located in the reachin refrigerator (by 3-compt. sink) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food prep tables and reachin freezer located in the food establishment has/have adhering food or food particles.
- 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. *no sanitizer solution at cooking line
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. -missing pieces of tile TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -not smooth and easily cleanable in the kitchen and restroom
- Cleaning Equipment - GRP
Mop hose stored improperly in the compartment of the mop sink
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair. *hot water faucet is loose
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Regular | 10/16/2015 | 69 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The package of tamales is/are at an internal temperature of 118°F.
- Sound Condition - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The peppers in the walkin refrigerator is/are stored in contact with or under the raw meat product.
- Approved Source/Labeling - 4 penalty points
The packaged pico de gallo, tamales, manteca, and other made salsas is/are not labeled as specified in law.
- 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 ice cream/popsicle chest freezers and reachin refrigerator for salsas in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Scoops/Tongs not provided for bulk peppers and beans
- Food - GRP
TFER 229.167(n) - Page 106. Distressed eggs, cheese, cereals, chocolate powder drink, and prunes are not segregated from other stored wholesome food products
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Unpackaged vegetables is/are not protected from contamination during preparation. Boxes of vegetables stored on the ground in the walkin refrigerator Canned goods are dusty.
- 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. *shelving for dry food products
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
- Cleaning Equipment - GRP
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. Mop hose stored improperly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back room do not fit properly. *emits daylight
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Regular | 09/25/2015 | 74 |
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The meat cutting room is at 55 - 60°F.
- 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 meat market processing area and chest freezer in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door to the chest freezer and cutting board in meat market, and seals doors into the meat cutting room to the located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *seals are missing pieces The shelves located in the walkin refrigerator has/have adhering food or food particles (raw meat grime).
- Food Protection - GRP
Containers of raw meat are stored on the ground in the walkin refrigerator.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator, walkin freezer and in the meat market are not clean .
- Cleaning Equipment - GRP
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. Mop hose stored improperly.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back room do not fit properly. *emits daylight
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Regular | 09/25/2015 | 88 |
- Approved Source/Labeling - 4 penalty points
The packaged pico de gallo, guacomole and salsas is/are not labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom.
- 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 reachin refrigerator in the food establishment did not have a readily available and visible thermometer. (salsas, guacomole and pico de gallo) The thermometer in the chest/coffin freezer that is located in the food establishment is broken. The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. -Reusing food containers that have held other food for salsa in reachin refrigerator The gaskets (seals) located in the reachin refrigerator (by 3-compt. sink) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen tripe is/are being thawed improperly. *not under running water
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is open TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *cardboard boxes everywhere and some litter *cement where dumpster sits has liquid waste w/flies around TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. -on grass/dirt
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. -missing pieces of tile TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -not smooth and easily cleanable in the kitchen and restroom
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Regular | 06/12/2015 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked pork is in/on the walkin refrigerator at a temperature of 52°F - 54°F after cooling for 14 hours.
- Sound Condition (corrected on site) - 4 penalty points
The limes is/are unsound and should not be sold, served or consumed.
- Approved Source/Labeling - 4 penalty points
The packaged pico de gallo and salsas is/are not labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink and cooking line area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer. (salsas and pico de gallo) The thermometer in the walkin refrigerator that is located in the food establishment is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the salsas and soups are not stored in a manner to prevent contamination of the product. *bowls and single service containers mixed in with the food in the walkin refrigerator Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. -Reusing food containers that have held crema in for salsa & pico de gallo
- 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. -no sanitizer solution made- on food prep tables
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. -missing pieces of tile TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -not smooth and easily cleanable in the kitchen and restroom
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. -walkin refrigerator
- Cleaning Equipment - GRP
Mop hose stored improperly in the compartment of the mop sink
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Regular | 02/10/2015 | 78 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The deli meats and cheeses that is/are located in the reachin 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) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. -HOSE connected to HW sink
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The deli cooler in the meat market did not have a readily available and visible thermometer. The back meat market area in the meat market did not have a properly calibrated thermometer.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. *for ceviche, there is no consumer advisory posted also *Provide asterick and provide consumer advisory
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. -one employee
- Thawing - GRP
Tripe is being thawed in the 3-compartment sink.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged.
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Regular | 01/21/2015 | 80 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The onion and jalapeno mixture on the stove is/are at an internal temperature of 80°F - 85°F.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. 3-compartment sink
- Approved Source/Labeling - 4 penalty points
The packaged pico de gallo and salsas is/are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the front warmers are not stored in a manner to prevent contamination of the product.
- Toilet Facilities - GRP
Toilet is dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 10/07/2014 | 78 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the chorizo.
- Approved Source/Labeling - 4 penalty points
The packaged pico de gallo, soups, and other made salsas is/are not labeled as specified in law.
- 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 ice cream freezer in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the storage room has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice scoop in the ice machine are not stored in a manner to prevent contamination of the product. *ice scoop and tongs for bakery items
- Food - GRP
TFER 229.167(n) - Page 106. Distressed sausages, butter, and baking powder are not segregated from other stored wholesome food products
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . spots of raw meat juices on the floor TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
- Cleaning Equipment - GRP
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. Mop hose stored improperly.
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Regular | 09/17/2014 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked beef and beans is/are at an internal temperature of 90 to 94 degrees F.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The food service worker is/are handling all ready to eat foods with their bare hands.
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink properly. wash-rinse-sanitize
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Regular | 06/18/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw meat products is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the faucet with the hose attached in the kitchen and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Approved Source/Labeling - 4 penalty points
The packaged baby food is/are not properly labeled as specified in law.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 06/18/2014 | 80 |
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food on floor is not stored in food storage areas.
|
Follow-up | 03/10/2014 | 100 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Kitchen area.
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Regular | 03/04/2014 | 91 |
Restaurant representatives - add corrected or new information about Carniceria Y Taqueria Dos Hermanos, 8633 Camp Bowie West Blvd, Fort Worth, TX 76116 »