- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the hot holding equipment at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling lettuce with his bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed an open soda can in the food prep cooler and an open water bottle on the food serving counter.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material Observed dirt and rust in the upper part of the microwave.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
The facility's annual health permit is expired.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle in the ladies restroom is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is leaking and not maintained in good repair.
|
Regular | 12/07/2015 | 81 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the customer service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler located in the customer service area has/have adhering foreign material and rust adhering on a rail inside the cooler..
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
The facility's annual health permit is expired. Your employee's Food Handler Card are expired.
|
Regular | 12/07/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheesecake at 48°F in the reachin refrigerator by the desert area.
|
Follow-up | 08/26/2015 | 95 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3 compartment sink area are damaged.
|
Follow-up | 08/26/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw meat ( pork, chicken, beef, and eggs), cheeses, deli meat, sausages, salsa, cooked beans and rice is in/on the walkin refrigerator at an internal temperature of 48-52°F and is not being maintained at 41 °F or below. Raw eggs, salsa, pico, and sliced tomatoes are at 55°F. Cheesecake in the reachin refrigerator at 53°F
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling tortilla with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells in the prep cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bean, rice, pico, salsa 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.
- Approved Source/Labeling - 4 penalty points
The packaged pico and salsa in the reachin refrigerator by the front counter are not properly labeled as specified in law.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The prep cooler, reachin refrigerator, and walkin refrigerator is not holding raw meat (chicken, beef, pork), cheesecake, cooked beans, salsa, rice, deli meat, and sausages at 41°F.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Syrofoam container used as a scoop for the sauce located in the walkin refrigerator.
- Non-food Contact Surfaces - GRP
The steam table display case door is broken.
|
Regular | 08/25/2015 | 70 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw meat ( pork, chicken, beef, and eggs), cheeses, deli meat, sausages in the walkin refrigerator at an internal temperature of 48-52°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The container of red spices used as a rub for the raw meat are contaminated by the meat.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding raw meat (chicken, beef, pork), deli meat, cheeses, and sausages at 41°F.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Cutting board is not in good repair.
- Non-food Contact Surfaces - GRP
The wall around the meat display case is not in good repair.
- Floors, Walls and Ceilings - GRP
The wall and ceiling in the meat cutting room has mold.
|
Regular | 08/25/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The ham, tomatoes, salsa, butter, milk, eggs, cheese, taquitos is at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned condensed milk is/are unsound and should not be sold, served or consumed.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reach in prep cooler is not holding ham, tomatoes, salsa, butter, cheese, milk, eggs and taquitos cold at 41°F (raw seafood at 34°F).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50-100 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The 3 compartment pvc waste water discharge pipe does not have an air gap.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reach in prep cooler that is located in the grill area is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The clean dish shelves located in the 3-compartment sink area has/have adhering grease. The reach in prep cooler located in the grill area has/have adhering food or food particles.
- Single-service/Single-use Articles - GRP
Observed use of single service item as a scoop in the salsa in the prep cooler near the grill.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the 3-compartment sink area are not clean .
- 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. Had bleach test strips on site but are using Quat sanitizer.
|
Regular | 05/11/2015 | 76 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The beef soup is in/on the walk in refrigerator at a temperature of 120°F after cooling for 4 hours.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands at the handsink in the 3 compartment sink area. The hot water was turned off to the hand sink in the 3-compartment sink area. Observed employee turn it on before sink would generate hot water.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from hand sink in the meat cutting room.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The clean dishes shelves located in the 3-compartment sink area has/have adhering food or food particles. The reach in meat cooler located in the front service counter has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
|
Regular | 05/11/2015 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous salsa prepared and held in the reachin cooler has exceeded the maximum holding time in which it may be served.
- Approved Source/Labeling - 4 penalty points
The salsa does not have the proper labeling.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The 3 compartment pvc waste water discharge pipe does not have an air gap.
|
Regular | 01/12/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Pork skin that are hung on the cord in the water heater room are at 47°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
knife with meat stored between the wall and prep table.
- Non-food Contact Surfaces - GRP
Display coolers are not clean.
|
Regular | 01/07/2015 | 92 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The 3 compartment pvc waste water discharge pipe does not have an air gap.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Follow-up | 09/05/2014 | 94 |
- Cold Holding Temperature - 5 penalty points
The ham is on the prep cooler at an internal temperature of 48°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked eggs, beef, and rice is on the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The salsa are stored under the raw beef product and seafood in the prep cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked pepper on or near the dining room is not cooked and served, served if ready-to-eat or discarded within four (4) hours of the time when it was removed from temperature control, or lacks written documentation. The salsa that are located throughout the establishment 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
Connected water hose without a back flow preventer is stored in the mop sink.
- Approved Source/Labeling - 4 penalty points
The packaged green and red salsa are not properly labeled as specified in law.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The 3 compartment pvc waste water discharge pipe does not have an air gap.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 09/03/2014 | 62 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3 compartment sink area is not in proper working order to permit adequate handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the meat cutting room. Soap would not dispense from the holder.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The meat slicer and cooler case located in the meat market have adhering foreign material.
|
Regular | 09/03/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheese at 51°F on the prep cooler. Raw eggs at 60°F and salsa at 65°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled pepper and onions is at 80°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs with shell in tact is stored above the ready to eat food in the prep cooler.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of degreaser are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The hot holding display case in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The handle of the tong was stored in contact with the sliced onions.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the grill area are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the cashier's area do not fit properly.
|
Regular | 05/05/2014 | 74 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Saw blade stored on the hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the meat market is not in proper working order to permit adequate handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the meat display case are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the cashier's area do not fit properly.
|
Regular | 05/05/2014 | 90 |
Restaurant representatives - add corrected or new information about Las Tarascas Meat Market, 3318 Azle Ave, Fort Worth, TX 76106 »