- Cold Holding Temperature (corrected on site) - 5 penalty points
The Red Salsa (47.5 F) and Horchata Drink (45.5 F) is at an internal temperature of 46 F to 48 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 cooked meats is/are stored in contact with or under the raw chicken. Raw chicken and raw red meat are stored in the same bin. Red hamburger meat stored on top of raw shelled eggs. Raw shelled eggs stored with cooked foods (salsa and meats).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen handwashing sink .
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the front of house preparation area is at an excessive concentration of 200 PPM to sanitize equipment and utensils.
- 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 (corrected on site) - 3 penalty points
The soda fountain noozles located in the beverage area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the back of house store room. Establishment is using styrofoam cups to scoop sugar and salt.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The carrots, onions and pot of stew is/are not stored in food storage areas. An open bag of onions, carrots, and pot of stew are stored on the floor of walk in refrigerator. TFER 229.164(i)(1) - Page 38. The tortilla chips is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels on top of the outside of the walkin refrigerator are not installed or attached.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. No Venti-hood filters observed.
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Regular | 10/12/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Cerviche is in/on the walkin refrigerator at an internal temperature of 37°F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ground beef in zip lock bags that is/are located in the reach in food prep cooler 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 front food prep area is used for purposes other than handwashing. Found utensil in the sink. The food worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the front food prep area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Observed handle of scoop in contact with the rice in the container in the storage area.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven and crockpot does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/18/2015 | 81 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw seafood is stored in contact with or under the raw chicken.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticide present in the storage shelving area is not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wooden block pot holders located on the dish rack are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 02/09/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sausages and meat are stored in contact with or under the raw chicken.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The insecticide are present in the kitchen and are not needed for food service operations.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave and crockpot does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/14/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 45°F and is not maintained at 34 °F or below.
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen. Evidence of Roaches were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has adhering food or food particles. The plastic food container located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- 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 | 06/11/2014 | 79 |
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