- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- 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 cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- 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 Protection - GRP (corrected on site)
The food service workers's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/10/2015 | 86 |
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sink in the kitchen is not providing sufficient hot water for hand washing. Water temperature is 83°F.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, ice machine and freezer located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 07/21/2015 | 88 |
- Sound Condition (corrected on site) - 4 penalty points
The milk is unsound and should not be sold, served or consumed.
- 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.
- Lighting - GRP
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. Light bulb is out.
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Regular | 03/10/2015 | 92 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The home made specialty sauces in the kitchen 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Hot water is at 75°F.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink is not maintained in good repair.
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Regular | 11/11/2014 | 89 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. The hot water faucet is broken at the handwashing sink in the kitchen. It is still able to be turned on.
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Regular | 07/29/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The shredded chicken is/are in/on the steam table at a temperature of 120 to 124 degrees F.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from bar ice.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The bar ice is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(2) - Page 100. Exposed utility lines are installed in the new bar area.
- Lighting - GRP
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.
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Regular | 03/10/2014 | 87 |
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