Las Brasas, 3702 Altamesa Blvd, Fort Worth, TX 76133 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The box of limes is/are stored in contact with or under the raw beef in the walkin refrigerator. The bottled soda is/are stored in contact with or under the raw shelled eggs in the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the throughout the restaurant( reach in coolers, 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the front kitchen area is not in proper working order to permit adequate handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
No Fort Worth food manager onsite whenever I arrived for inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the front kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The stored food products is/are not covered during storage.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the restaurant and the walkin in refrigerator are dirty.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- 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.
|
Follow-up | 01/15/2016 | 83 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The rice is in/on the walkin in refrigerator at a temperature of 74°F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The green salsa, red salsa, enchilada sauce, eggs and green chile is/are at room temperature with an internal temperature of 70°F and is not being maintained at 41 °F or below. The chicken broth soup is/are at room temperature with an internal temperature of 110°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the in all reach in refrigerators throughout the kitchen 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 employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the front kitchen prep area is not in proper working order to permit adequate handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of WD-40 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
Fort Worth Food manager not on site when I arrived for inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The microwave located in the kitchen has/have adhering food or food particles. The reach in refrigerator located in the grill area has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The salsa and other ready to eat foods is/are not covered during storage in multiple different reach in refrigerators throughout the restaurant.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the walkin in refrigerator and back kitchen area are not clean.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. Outside the back of restaurant and back rooms inside are cluttered with equipment not used for the food service business. 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. No Quat test strips are available onsite.
|
Regular | 01/12/2016 | 70 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Workers are handling cilantro and onion with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The hand sink in the warewash area has pans in it.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand sink in the front prep area is not working.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the rear prep area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the grill area did not have a readily available and visible thermometer.
|
Regular | 09/09/2015 | 79 |
| No violation noted during this evaluation. | Change of Ownership | 05/08/2015 | 100 |
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