- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink is not maintained in good repair.
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Follow-up | 12/21/2015 | 94 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Fish/seafood is being prepared in the 3 compartment sink.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
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Regular | 12/19/2015 | 93 |
- 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. Meat is being prepared in the 3 compartment sink.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- 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.
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Regular | 12/19/2015 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheeses are stored in contact with or under the raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The lunch meats, eggs and potato salad in the kitchen 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.
- Approved Source/Labeling - 4 penalty points
The packaged salsa are not properly labeled as specified in law.
- 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
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(13)(a) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucets of the 3-compartment sink and hand sink are not maintained in good repair.
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Regular | 12/19/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
Ready to eat beans are at 49°F and were prepared yesterday.,
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatillo is on the ice at an internal temperature of 53°F and is not being maintained at 41°F or below.
- Sound Condition (corrected on site) - 4 penalty points
The cracked eggs are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink..
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The grill, range, storage containers, ice machine, plates and counter top located in the kitchen has/have adhering foreign material. The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink is not maintained in good repair.
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Regular | 12/19/2015 | 70 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sinks in the kitchen and drink station is used for purposes other than handwashing. Evidence of dumping in handwashing sinks.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven, ice machine and shelves located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. ice scoop stored on top of ice machine. The storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- 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. Backslash of ice machine not free of dust, dirt, food residue and or other debris. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Storage bins are not free of dust, dirt, food residue and other debris.
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Regular | 08/24/2015 | 87 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the bakery are not stored in a manner to prevent contamination of the product. Scoop handle down in the sugar container.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the bakery kitchen are not installed or attached.
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Follow-up | 04/28/2015 | 97 |
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The milk is/are not stored properly in food storage areas. Milk stored in milk crates are not 6 inches above the floor in walkin refrigerator.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Violation is located in the Ladies Room.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Fans located in the walk in fridge/freezer have accumulation of dust particles.
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Regular | 04/25/2015 | 100 |
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Observed use of milk crates as shelves in walkin freezer.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 04/25/2015 | 100 |
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the meat back room.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 04/25/2015 | 93 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The water distribution system is not providing sufficient water to meet the water demands throughout the food establishment. Cold water had handsink station was turned off.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the deli is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
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Regular | 04/25/2015 | 89 |
- Cold Holding Temperature - 5 penalty points
The baked goods is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bakery is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the 3-compartment sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagged goods is/are not stored in food storage areas. Observed large open bag of flower not covered.
- 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. Food Storage containers are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. TFER 229.167(p)(2)(A) - Page 106. Floors in the bakery are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the Bakery are not clean .
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Regular | 04/25/2015 | 75 |
- 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.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Acclamation of dust particles on fans in walk in refrigerator/freezer.
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Regular | 04/25/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa, and pico de gallo is at an internal temperature of 53°F - 58°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The soups, menudo, and tripe is in/on the steam table at a temperature of 129°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the prep area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles and ice machine located in the food establishment has/have adhering foreign material. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Ice scoop stored on top of ice machine.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- 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 | 04/25/2015 | 80 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Observed bags of shrimps & the ice scoop store in contact with wastewater from the show case.
- 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. They are using milk racks as shelves in the walkin freezer.
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Regular | 08/26/2014 | 96 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked pork is/are stored in contact with or under the raw chorrizo.
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Regular | 08/26/2014 | 96 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous open commecially packages of hams and cheese prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed metal gloves and a cutting board stored in the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the food establishment has/have adhering food or food particles.
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Regular | 08/26/2014 | 89 |
- Sound Condition (corrected on site) - 4 penalty points
The moldy cheeses are unsound and should not be sold, served or consumed.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the 3-compartment sink in the kitchen and the potable water system. There is a hose connected to a faucet underneath the 3-compartment sink without a backflow preventer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and microwave located in the food establishment has/have adhering foreign material.
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Regular | 08/26/2014 | 89 |
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 02/11/2014 | 100 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bakery area is inaccessible to food service employees. Food equipment stored in front of sink an blocking it.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
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Regular | 02/11/2014 | 94 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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. Chemical stored next to food item.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
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Regular | 02/11/2014 | 93 |
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