- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom. No hand drying provisions were available at the handwash facilities in the restroom.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the 3-compartment sink area has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
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Regular | 01/09/2016 | 91 |
- Sound Condition (corrected on site) - 4 penalty points
The canned greens, ravioli and ranch dressing is/are unwholesome and should not be sold, served or consumed.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged kool aid jammers is/are not labeled as specified in law.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils (ice scoop) used for preparation or serving in the top of ice machine are not stored in a manner to prevent contamination of the product. The ice machine located in the food establishment has/have adhering foreign material.
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Regular | 09/22/2015 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The apples is/are stored in contact with or under the eggs, raw in-shells.
- 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. Food storing equipment inside handwashing sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knifes and spatulas stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Utensils around the kitcken (spatulas, mixing spoons, tongs) are not protected from contamination.
- 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 around the food establishment include: storage areas, railing, shelving, tops, gaskets, doors, door handles of all equipment.
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Regular | 09/08/2015 | 89 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 05/08/2015 | 91 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving and other food containers located in the food preparation area iare crcked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. The door gaskets and shelves located in the food preparation area have adhering foreign material.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/07/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs and cheese is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
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Regular | 09/11/2014 | 95 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw chorizo sausage and raw eggs are stored over ready to eat foods.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 09/04/2014 | 83 |
- Cold Holding Temperature - 5 penalty points
Sliced cheese - 67°F Cream - 67°F Salsa - 67°F Shell eggs - 78°F All items located in the reach-in prep cooler which is not working correctly.
- Sound Condition - 4 penalty points
The salsa is/are unsound and should not be sold, served or consumed.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. The ice machine is not working and has started melting. The water from the melted ice has not drained out of the ice machine.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The crock pot 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Manager's Certificate is not displayed.
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Regular | 05/05/2014 | 76 |
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