- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 38°F and is not maintained at 34 °F or below. Observed shrimp and cerviche at 38°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef is/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 cerviche and shrimp that is/are located in the food prep cooler 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
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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The in-use utensils used for preparation or serving in the cashier's area are not stored in a manner to prevent contamination of the product. The utensil used to handle the buenellos (sweet dish), the handle of the utensil was in contact with the food item.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The menudo, boxed meats in the walk in refrigerator and freezer is/are not stored in food storage areas and were stored on the floor. TFER 229.164(i)(1) - Page 38. The cerviche, cut onions and pico de gallo is/are not covered during storage.
- 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. Observed wiping cloth not stored in sanitizer bucket.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back door area do not fit properly. Observed bottom of back door not sealed properly.
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Regular | 01/07/2016 | 80 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cooks is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The 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. 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. The shelves located in the walkin refrigerator has/have adhering food or food particles.
- 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers is/are not stored in food storage areas.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back of kitchen do not fit properly.
|
Regular | 09/16/2015 | 87 |
| No violation noted during this evaluation. | New Facility | 06/18/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked beef and pork is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Pan of tomatoes stacked in contact with the open lettuce. Unprotected salt has onion peelings inside. The vegetable is/are stored in contact with or under the raw chicken.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connection in the mop sink area and the potable water system.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the drive through is not in proper working order to permit adequate handwashing. Pipe is disconnected.
- 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 bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material. 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Reusing small plastic cups to take up food and using grocery bag to line rice on warmer.
- 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 undercooked eggs)
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your current, annual health permit is not displayed. Your employee(s) have not attended required food handler training. 5 employees need FW food handler certificates.
- Food Protection - GRP
Chicken above beef in freezer.
- 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. Icy build up on condensation line in walk in freezer. 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. Raw wooden shelving at bar-lined with contact paper.
- Toilet Facilities - GRP
Women's restroom handsink is pulling from the wall. Vent fan not secured to ceiling in men's restroom.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door to dumpster is open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food preparation area by the handsink near the dry storage are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the drive through are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. LIghts spent at vent hood, at warewash and food prep areas.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 05/19/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat and chicken in the table top refrigerator is at 45°F for less than one hour.
- Sound Condition - 4 penalty points
The water filter at the drive through area has adhering algae growth.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tilapia is stored under raw beef.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The table top refrigerator did not have a thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Salt is stored in single use creme bucket. Bulk bins are soiled. Microwave has adhering food matter. Cutting board on clean plate rack is soiled.
- Food Protection - GRP
Salt in bucket and containers of spices are not covered during storage.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. The return air vent has adhering dust.
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Regular | 01/13/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp is at an internal temperature of 41 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The chopped potatoes is/are stored in contact with or under the raw beef product.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- 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 reachin refrigerator. Observed re-using chicken sauce containers. The large pots located in the shelving area has/have adhering dirt. The in-use utensils used for preparation or serving in the bulk containers of food are not stored in a manner to prevent contamination of the product Observed using bowls for scooper.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The box of butter is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
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Regular | 09/11/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
All food held in the table top Haier refrigerator is at 50°F for less than one hour.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw fish and bacon are stored over cooked and prepared foods.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Date marking is sporadic. ex: hot dogs and sausage are not dated. Mole is beyond the 7 day expiration date.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection between the mop sink in the mop room and the sewage system.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice maker are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prepared food is/are not covered during storage.
- 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. Solution in bucket is too weak.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the light shields of the establishment.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Haier refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/08/2014 | 80 |
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