- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw eggs and prepared salsa are at an internal temperature of 55-65°F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The prepared food is not covered during storage.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Acoustic ceiling tiles in kitchen.
- Ventilation - GRP (corrected on site)
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent in restroom.
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Regular | 01/06/2016 | 92 |
- Cold Holding Temperature - 5 penalty points
The eggs and ham is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets on the food prep cooler located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the dry food area are not stored in a manner to prevent contamination of the product.
- Frozen Food - GRP
TFER 229.164(n)(1) - Page 44. Frozen chicken is not being maintained at freezing temperatures.
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Regular | 09/04/2015 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice is in/on the reachin refrigerator at a temperature of 80 to 84 degrees F after cooling for over 10 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham sitting in a container on ice is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The meat is in/on the reachin refrigerator at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The eggs, raw in-shells is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food storage container 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 Food Handler Certificate or it is not available.
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Regular | 05/08/2015 | 84 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pork product (pork BBQ) is in/on the counter at a temperature of 109 to 111 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employee handling food and chewing gum.
- 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.
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Regular | 01/16/2015 | 91 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The beans and rice cooked yesterday is in/on the reachin refrigerator at a temperature of 56 and 70 °F after cooling for 18 hours. The salsa is in/on the reachin refrigerator at a temperature of 125 to 129 degrees F.
- Cold Holding Temperature - 5 penalty points
The sliced tomatoes is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The all employees is/are handling all ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The rice and beans 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food container storing rice and blender 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 top shelf located in the prep line has/have adhering dust.
- 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.
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Regular | 09/10/2014 | 79 |
- Cold Holding Temperature - 5 penalty points
The sliced tomatoes is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
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Regular | 05/16/2014 | 92 |
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