Las Marias Restaurante, 901 W Seminary Dr, Fort Worth, TX 76115 - Restaurant inspection findings and violations

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Business Info

Name: LAS MARIAS RESTAURANTE
Type: Restaurant
Address: 901 W Seminary Dr, Fort Worth, TX 76115
Total inspections: 3
Last inspection: 11/12/2015
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Inspection findings

Inspection type

Date

Score
  • Proper Handling of Ready-To-Eat Foods - 4 penalty points
    Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
  • Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
    The large pots is/are stored in contact with or under the mop sink. The vegetables is/are stored in contact with or under the raw beef product.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
    The all ready to eat foods 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.
  • Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
    A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
  • Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
    Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Observed pots stored on the floor and mopsink. Must provide more shelving for utensils. 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 coffee containers.
  • Food Protection - GRP
    TFER 229.164(i)(2) - Page 38. The bakery products is/are not stored in food storage areas. Items must be moved from hand sink so hand washing does not cross contaminate food items or surfaces. All food contact surface must be 6 inches off the floor. The manager's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
 Regular11/12/201579
  • Hot Holding Temperature (corrected on site) - 5 penalty points
    The potatoes with ground meat is in/on the grill at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
  • Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
    The vegetables is/are stored in contact with or under the raw pork.
  • Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
    The all ready to eat foods 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.
  • Toxic Items Properly Labeled/Stored/Used - 3 penalty points
    Working containers of degreaser are not properly labeled.
  • Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
    Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
  • Floors, Walls and Ceilings - GRP
    TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the food preparation area are not installed or attached. TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
 Regular07/15/201581
  • Equipment Adequate to Maintain Product Temperature - 3 penalty points
    The COUNTER TOP REACHIN REFRIGERATION AND DOUBLE DOOR refrigeration is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
  • Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
    Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
  • Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
    The all units in the food establishment did not have an accurate thermometer.
  • Food Establishment Permit/Food Handler Card - 3 penalty points
    Your employee(s) have not attended required food handler training.
 Change of Ownership03/20/201588

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