- Cold Holding Temperature - 5 penalty points
The cubed tomatoes and pico 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) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the grill area has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The canned goods are not stored in food storage areas.
- 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 build up on the shelf under the steam wells holding the clean plates.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed the dumpster top lids open.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed employee jackets hung up touching clean dishes.
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Regular | 02/08/2016 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Dice tomatoes (48.5F), Pico de Gallo (49.0 F) and Chicken Salad (44.5 F) is at an internal temperature of 48 F to 49 F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The salsa, cooked beans/meats, and other prepared foods that 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area is used for purposes other than handwashing. Handwashing sink had a spray bottle and a plastic ring inside.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils ( tongs, knives, mixing spoons and ice scoop) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
The server's wearing a bracelet while preparing/handling food or contacting clean food contact surfaces.
- 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. These areas include tops of all equipment, doors and door handles of all equipment, gaskets of all equipment, storage areas and all railings.
- 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. Towels are used inside bins of ready to eat foods (taco shells and tostadas). Towels around the food establishment are not iinside the sanitizer bucket.
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Regular | 10/14/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato, pico de gallo, chicken salad , guacomole, sour cream, and cheese is at an internal temperature of 46 - 55 °F and is not being maintained at 41 °F or below. The cheese is at an internal temperature of 61°F and is not being maintained at 41 °F or below. The cheese in the ice container sitting by the food warmer was found to be 61°F.
- Hot Holding Temperature - 5 penalty points
The rice, beans, and cheese is in/on the food warmer at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above. The enchilladas is in/on the food steamer at a temperature of 116°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving of the beans in the walk in refrigerator 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 salsa is/are not stored in food storage areas. Observed salsa container stored on the floor of walk in refrigerator.
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Regular | 06/24/2015 | 83 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the bar has/have adhering food or food particles.
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Regular | 06/24/2015 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The enchiladas is in the steam cabinet at a temperature of 100 to 104 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 ready to eat food is stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The spatula located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 02/11/2015 | 84 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice container, near heat lamp area located in the kitchen, is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Burned and should be replaced by something smooth and easily cleanable
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. Potable water is leaking onto floor.
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Regular | 10/09/2014 | 94 |
- 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 kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea nozzles located in the drink station have adhering foreign material.
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Regular | 06/13/2014 | 90 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
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Regular | 06/13/2014 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tomato is/are stored in contact with or under the raw beef product.
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Regular | 02/13/2014 | 96 |
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