- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sliced potatoes is/are stored in contact with or under the raw bacon and pork.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing, observed a bottle of chlorine in the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product, observed knives stored between equipment.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 12/16/2015 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The salsa/sauce are stored in contact with or under the raw chicken and other raw meat products.
- 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 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the salsa area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the cashier's area have adhering foreign material. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves located in the kitchen has/have adhering foreign material.
- 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. Soda dispenser backsplash area.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Ladies room
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in kitchen have accumulation of dust/dirt particles.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The crock pot does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/07/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 40 degrees F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager (corrected on site) - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
No information available.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- Toilet Facilities - GRP
TFER 229.166(g)(2) - Page 105 & 229.167(f)(1) - Page 105. Adequate toilets and urinals are not provided. The urinal in the men's restroom is not working. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Follow-up | 04/16/2015 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans, refried is in/on the reachin refrigerator at a temperature of 50 to 58 degrees F after cooling for 14 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed raw shrimps at 39 °F.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling cheese with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. Observed the cook doning gloves without washing hands first.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They were rinsing off the sanitizer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed in use knives stored between equioment. Single service, single use articles stored in the kitchen are exposed to splash, dust, or other contamination.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Toilet Facilities - GRP
TFER 229.166(g)(2) - Page 105 & 229.167(f)(1) - Page 105. Adequate toilets and urinals are not provided. The urinal in the men's restroom is not working. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 04/15/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, raw chicken, eggs raw in shell, cheese, and mayo is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Also the reachin refrigerator located in the front was observed at 50°F. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 46 degrees F and is not maintained at 34 °F or below. Also the reachin refrigerator located in the front was observed at 50°F.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The pastor (cooked pork), and cooked beef (fajitas, lengua, barbacoa and asada) is/are in/on the steam kettle at a temperature of 75 to 79 degrees F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The salsas and mayo is/are stored in contact with or under the eggs, raw in-shells. Observed a utensil submerged inside the refried beans.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed bag of aprons and cloth towels stored inside the hand sink locate in the 3-compartment sink.
- 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. At time of inspection certified food manager was not available.
- 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 door is blocked with a big equipment. Equipment is stored inside the mop sink.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- 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. The door handles in the equipment's are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment underneath equipment are not clean. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. There are some holes around the pipes in the kitchen ceiling.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The lights in the kitchen are not shielded. The lights in the 3-compartment sink are missing the end caps. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. The lights in the storage are burned.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. There some items in the small storage that are not necessary for the operation and/or maintenance of the food establishment.
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Regular | 12/05/2014 | 76 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vetables and cut potatoes is/are stored in contact with or under the eggs, raw in-shells. The raw seafood is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Observed an employee cell phone stored next to the clean plates in the kitchen.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the men's restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. The manager on site the Food Manager Certification from another city.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed two knives stored between the prep-cooler and the prep-table in the kitchen.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Observed barewood in the shelves under the front counter.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. There are a lot of items in the small storage that are not necessary for the operation and/or maintenance of the food establishment.
- 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. --- For bleach.
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Regular | 08/13/2014 | 80 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans is in/on the reachin refrigerator at a temperature of 55 to 59 degrees F after cooling for 24 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice and dice tomatoes, raw chicken, raw beef, salsas, and shredded cheese 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) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station and in the 3-compartment sink area is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. The last time vent hood was service was 03-10-13.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. There are a lot of items in the small storage that are not necessary for the operation and/or maintenance of the food establishment.
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Regular | 04/09/2014 | 77 |
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