Las Pinatas, 5250 N Tarrant Pkwy, Fort Worth, TX 76137 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cold Holding Temperature - 5 penalty points
The shredded cheese is at an internal temperature of 52°F and is not being maintained at 41 °F or below. The diced tomatoes is at an internal temperature of 53°F and is not being maintained at 41 °F or below. The raw chicken and raw beef product is at an internal temperature of 45°F and is not being maintained at 41 °F or below. Operator placed raw chicken and raw beef product in walkin cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The packaged queso and menudo mix 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. Procedures for using time monitoring for food safety are not followed for the salsa. If you plan to continue to keep the salsa set out on trays then you must label each tray of salsa with the time that it came out of refrigeration or the time it was made. In addition mark the time four hours later to signify how long you can use the food before discarding the product.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reach in prep cooler is not holding cold raw chicken and raw beef product at 41°F (raw seafood at 34°F). Food products stored in this cooler were on ice when I arrived.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the ice machine located in the kitchen has/have adhering foreign black material. The two microwaves located in the kitchen has/have adhering food or food particles.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the men's restroom is not maintained in good repair. You have a loose faucet in the men's restroom.
|
Regular | 09/23/2015 | 82 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
|
Regular | 09/23/2015 | 97 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ice is served in the ice bin has handle of scoop inside.
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
|
Regular | 02/22/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of cleaner are not properly labeled.
|
Regular | 08/22/2014 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
. Spray bottle labeled for chemicals is used for cooking oil.
- 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 ice machine located in the kitchen has/have adhering food or food particles. The shelves located in the kitchen has/have adhering foreign material. There is dirty cardboard lining the shelves under prep tables. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
|
Regular | 06/24/2014 | 87 |
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