- Hot Holding Temperature (corrected on site) - 5 penalty points
The soup is in/on the grill at a temperature of 95 to 99 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed, observed ice is stored in a cooler unprotected.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the 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. Observed all big pots do not have dates.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the food preparation area has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food inside walkin cooler is/are not stored in food storage areas. Observed open food containers with utensils inside.
- 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. Observed dirty equipment surfaces and underneath.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/10/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The scliced tomatoes, cheese, onions, and salsa is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Observed ice in a igloo container.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F), observed at the reachin cooler by cahsier area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug spray are present in the food preparation area and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Mop sink must have pla of action withing 7 days or a follow up inspection shall be scheduled.
- 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 storage room. Observed using bowls as scoops in the condiment containers. The microwave oven located in the food preparation area has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the storage room are damaged.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/22/2015 | 76 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Ice for drinks must be stored in a cleanable surface that is food grade. Observed storing food in an igloo container.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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 storage room. Observed using bowls as scoops in the condiment containers. The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The raw chicken is/are not stored in food storage areas. Observed raw chicken stored in a pot on the floor.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/16/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chorizo 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 (corrected on site) - 4 penalty points
The employee is handling tortillas 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 11/14/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork product is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pozole is on the stove at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The flyswatter is stored in the food preparationa area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mixer located in the food preparation area has adhering foreign material.
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Regular | 07/14/2014 | 83 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked chicken on the prep table is at a temperature of 90°F after cooling for an hour and 15 minutes.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 65°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 sliced onions and sandwich with his bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working container of chemical is not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin cooler for the sodas located in the dining room have adhering mold. Most of the food containers are made for household use.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen bags of raw meat are being thawed improperly.
- Plumbing- GRP (corrected on site)
The prep sink is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin refrigerator and freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/13/2014 | 76 |
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