- Cold Holding Temperature (corrected on site) - 5 penalty points
The mayonnaise is/are at room temperature with an internal temperature of 89°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 raw meat product is/are stored in contact with or under the ready-to-eat foods. The salsa is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The rice, beans and cooked meats 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the bag of dry beans, mop closet and restroom. Unable to provide documentation for last pest control. Dry beans were voluntarily disposed of.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 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. Knife is stored on dirty countertop. The microwave oven located in the kitchen has/have adhering food or food particles. The storage containers 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. Household Tupaware used in food establishment.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry beans, flour and cooking oil is/are not covered during storage.
- 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 air vent covers, and electrical pipe/wires are not clean. Rear work table has exposed wood
- Garbage and Refuse Disposal - GRP
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/wall/floor surfaces in the kitchen are damaged.
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP (corrected on site)
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the customer service area are open, not screened or fit poorly.
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Follow-up | 10/14/2015 | 77 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef product.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water distribution system is not providing sufficient water to meet the water demands throughout the food establishment. Cold water has been turned off at handwashing sink and 3-compartment sink due to water leak.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment. Roaches were observed in or around the food establishment.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the handwash area is obstructed and dirty water is backed up into the sink. Slow drain observed at handwashing sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer and refrigerator in the storage room did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the wall are exposed to splash, dust, or other contamination. dirty tongs stored on wall. The microwave oven, can opener, blender with base, and peeler located in the kitchen has/have adhering food or food particles. The cutting board located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven and storage containers 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.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The cooked rice, sliced/cut lettuces, onions, beef products, and other food products is/are not covered during storage.
- 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. Reachin doors, and shelves not free of dust, dirt, food residue, and or debris
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. 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/wall/floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall and ceiling surfaces in the food establishment are not clean .
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly.
- 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.
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Regular | 10/12/2015 | 73 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tomatoes, beans, and cut vegetables is/are stored in contact with the beef product.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient water for handwashing. Cold water was turned off.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The tomatoes, beans, cut vegetables, and other food products is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave ovens does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 06/15/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, Mayo, and green salsa, shrimp an internal temperature of 56 - 59°F and is not being maintained at 41 °F or below. Sliced Tomatoes 59°F Green Salsa 56°F Mayo 56°F The shrimp, tub of green salsa is in the walk in refrigerator at an internal temperature of 50 - 85°F and is not cooled to 41 °F or below. Shrimp 85°F Tub of Green Salsa 50°F
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the counter at a temperature of 91°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 potatoes is/are stored in contact with the beef product. The cooked beef tounge is/are stored in contact with raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The burritos that is located in the reach in freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walk in refrigerator is not holding cold salsa, shrimp, cheese and other food products at 41°F (raw seafood at 34°F).
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Observed bowel and tupperware used as scoops in rice bin. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The blender located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The cooked rice, sliced/cut lettuces, onions, shrimp, cheese, beef products, and other food products is/are not covered during storage.
- 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. Shelves in reach in refrigerator are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/11/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice tomatoes, green salsa, and mayo is in/on the prep table at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked bacon is/are stored in contact with or under the raw chorizo.
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- 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.
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Change of Ownership | 02/20/2015 | 85 |
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