- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Follow-up | 02/10/2016 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 37 to 39 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling chips with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the reachin and walkin coolers 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
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. The employee is chewing gum in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The glass and can opener located in the food establishment have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish/seafood is/are being thawed improperly.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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 | 02/03/2016 | 74 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food.
- 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 3-compartment sink area.
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Regular | 02/03/2016 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Dirty bar gun stored in ice bin in bar area.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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 bar gun and holder located in the bar has/have adhering foreign material. The Island Oasis machine located in the bar has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The Pina Colada container 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. Towel dispenser cover is not free of dust, dirt, and other debris.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. 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 surfaces in the food establishment are damaged. Water damage to ceiling tiles.
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Regular | 12/19/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 40 °F and is not maintained at 34 °F or below. Tilapia was at an internal temperature of 38.4 °F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sauces are stored in contact with or under the raw meat. Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. There is residue on the ice. Ice was burned.
- 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. There is no food manager on duty.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea urn spouts, lemonade station spouts, plates, ice machine, serving bowls, knives, condiment containers, mixer, plastic storage containers, and vegetable slicer located in the food establishment has/have adhering foreign material. The plastic containers and plates located in the food establishment are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The blender 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. The in-use utensils used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. Knives are stored between counters in kitchen.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored sugar are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The beans, bread, shrimp, vanilla, and sugar 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. Shelving in kitchen is not clean.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Follow-up | 11/05/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shellfish is at an internal temperature of 37°F to 40°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Observed whitish substance on ice in ice machine.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The baked potatoes 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the dining room is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager (corrected on site) - 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. Manager not on duty at time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice mahcine, can opener, Molcajete, slicer, microwave oven located in the food establishment has/have adhering foreign material. The storage containers and microwave oven 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 tupperware used in food establishment. The utensil, dishware, storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting board located in the dishwash machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The utensils and dish ware located in the storage shelving area has/have adhering foreign material. The Molcajete 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 Fort Worth Food Manager's Certificate is not available.
- Food Protection - GRP (corrected on site)
The chef's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(2) - Page 38. The hard shell tacos is/are not stored in food storage areas. The equipment or utensil that is in use does not provide protection from contamination. TFER 229.164(i)(1) - Page 38. The beans and spices 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 shelves in kitchen, walkin refrigerator, and storage room are not free of dust, dirt, food residue, and other debris.
- 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 surfaces in the storage room are damaged. Observed water leak from ceiling in dish wash area/storage room. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Observation made in walkin refrigerator and walkin freezer.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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 | 11/03/2015 | 68 |
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knives, eating utensils located in the kitchen has/have adhering food or food particles. The cutting boards, shelves in reachin refrigerator, ice machine, can opener, and mixer located in the kitchen has/have adhering foreign material. The service utensil located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
|
Follow-up | 08/07/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 38°F and is not maintained at 34 °F or below. Red Snapper, Shrimp, and Fish Filet @ 38°F The fish/seafood is in/on the walkin refrigerator at an internal temperature of 43°F and is not maintained at 34 °F or below. Observed squid, fish, and scallops in walkin refrigerator at 43°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bread, and tortillas are stored in contact with bacon wrapped shrimp. The cooked chicken is stored in contact with or under the raw beef products. The sauces, salsa are stored in contact with eggs, raw in-shells. Observation made in walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked beef, chicken, and other food products that are located in the kitchen 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
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. Observed temperature @ 91°F
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The drink dispenser in kitchen, can opener, soda machine ice shoot, slicer and microwave open located in the food establishment has/have adhering foreign material. The shelves, plates, cutting boards, and storage containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The dish ware located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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 storage room are dirty. The sides of the equipments, door and handles needs to be clean. Industral size mixer and vita mix blender are not free food residue and other debris
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. There is a lot of empty boxes and trash behind the dumpster.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the storage room are damaged. Missing floor tiles TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the customer service area are damaged. Observe water damaged ceiling tiles in customer service ares of food 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 | 08/04/2015 | 71 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator and walk in refrigerator at an internal temperature of 39°F - 41°F and is not maintained at 34 °F or below. Ceviche located in reachin is 39°F Raw fish and shrimp located in walkin refrigerator is 41°F
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The salsa is/are stored in contact with or under the eggs, raw in-shells. Observed Pork stored above fish and next to raw seafood in walkin refrigerator
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Observed use of mop sink as hand washing sink.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The inside reachin refrigerator, dish ware, single service, nozzle for the soda fountain use items located in the kitchen/ food establishment has/have adhering food or food particles.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- 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 storage room are dirty.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the food preparation area.
- Garbage and Refuse Disposal - GRP
Outside dumpster is damaged and leaking from the leaking
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the storage room are damaged. Missing floor tiles
|
Follow-up | 05/11/2015 | 77 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cut vegetables is/are stored in contact with or under the fish/seafood.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Observed hot water temperature of 74°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 dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has adhering foreign material. The microwave oven located in the kitchen has adhering food or food particles. The ice machine located in the kitchen has 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 kitchen. Observed reuse of yellow bottle used for salsa storage. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Observed baskets (with out handles) stored in food and used as scoops.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee Food Handler Card are expired.
- 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 storage room are dirty.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the reachin refrigerator. 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Sides door are open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen, and in the dishwash machine area and storage are not clean. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fan in kitchen.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dishwash machine area do not fit properly. The outer door in the dishwash machine area has a weather strip but there is a gap underneath.
- 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. Bleach test kit needed.
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Regular | 05/04/2015 | 73 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef product and shredded cheese is at an internal temperature of 46 to 52 degrees F and is not being maintained at 41 °F or below. Observed two trays of raw beef sitting on prep-table at an internal temperate of 46-49°F, there were no one working with it. Observed a tray of shredded cheese by the prep-table at an internal temperature of 52 °F, there were no one working with it. The fish/seafood is in/on the reachin and walkin refrigerator at an internal temperature of 38 to 40 degrees F and is not maintained at 34 °F or below. The slice tomatoes, pico, shredded cheeses, and sour cream is at an internal temperature of 45 degrees F in the prep-cooler and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling lettuce and pico with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked chicken, cooked pork, pre-cooked sausages, garlic oil mix, and red sauce is/are stored in contact with or under the raw beef product and raw fish.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed several employee drinks stored in and around the kitchen by food and/or clean utensils. The handwashing sink in the 3-compartment sink area and dishwasher machine area are used for purposes other than handwashing. Observed basket with oysters, knife, and wet wiping cloth stored inside the hand sink located by the 3-compartment sink. Observed evidence that employees are dumping drinks w/ice in the hand sink located by the dishwasher machine.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glassware, inside microwave and can opener located in the food establishment has/have adhering foreign material. The to go bags 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. Observed cooked rice stored inside to go bags under prep-table.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, beans, rice, and condiments are not marked with the common name of the food it contains.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen cooked chicken, raw fish and raw shrimps is/are being thawed improperly.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Sides door are open. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. There is a lot of empty boxes and trash behind the dumpster. Also the area by the grease container has grease all over.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen, dishwash machine area and storage are not clean. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and freezer are not clean. Observed ice builded up in the walkin freezer floor. The walkin refrigerator floor has standing water.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dishwash machine area do not fit properly. The door in the dish wash machine area has a weather strip but there is a gap underneath.
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Regular | 02/02/2015 | 76 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin freezer at an internal temperature of 38 to 40 degrees F and is not maintained at 34 °F or below. The garlic is/are at room temperature with an internal temperature of 75 to 79 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Observed a fly trap (tapes) hanging on the warewashing area.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemicals are not properly labeled. Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner stored next to red salsa.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food containers located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the food establishment has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment including underneath the equipment are not clean.
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Regular | 11/03/2014 | 81 |
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Observed trays of food and/or food stored inside the ice for customer consumption.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The soda gun holder is missing the drain hose.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material. 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) have not attended required food handler training.
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Regular | 11/03/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator and walkin refrigerator at an internal temperature of 40 to 46 degrees F and is not maintained at 34 °F or below.
- Personnel with Infections Restricted/Excluded (corrected on site) - 4 penalty points
TFER 229.163(d)(1)(B)(ii)(I); page 24; (d) Disease or medical condition. (1) Responsibility of the person in charge to require reporting by food employees and applicants. The permit holder shall require food employee applicants to whom a conditional offer of employment is made and food employees to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including the date of onset of jaundice or of an illness specified under subparagraph (C) of this paragraph, if the food employee or applicant: (B) has a symptom caused by illness, infection, or other source that is: (ii) a lesion containing pus such as a boil or infected wound that is open or draining and is: (I) on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover;
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. The shell stock (oysters, clams, mussels) are not adequately identified or labeled. The tags for the clams and the mussels are not available.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the dishwash machine area is not in proper working order to permit adequate handwashing. There is not water pressure in the hand sink located in the dishwash machine area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 200 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Observed the utensil to open the oysters store between the wall and the 3-compartment sink. The can opener located in the food establishment has/have adhering foreign material.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Observed sanitizer concentration of the wiping cloth container at 0 ppm.
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Follow-up | 08/27/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked and raw seafood, pico, slice tomatoes, and cheeses located in the prep-cooloer in the kitchen are at an internal temperature of 43 to 49 degrees F and is not being maintained at 41 °F or below. The garlic sauce is in/on the prep table at an internal temperature of 88 °F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice and red sauce is in/on the steam kettle at a temperature of 125 °F and 87 °F respectively and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beef is/are stored in contact with or under the raw beef product. The raw beef is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat 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. The all ready to eat foods that is located in the walkin 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).
- Personnel with Infections Restricted/Excluded (corrected on site) - 4 penalty points
TFER § 229.163(d)(1)(B)(ii); page 24; (d) Disease or medical condition. (1) Responsibility of the person in charge to require reporting by food employees and applicants. The permit holder shall require food employee applicants to whom a conditional offer of employment is made and food employees to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including the date of onset of jaundice or of an illness specified under subparagraph (C) of this paragraph, if the food employee or applicant: (B) has a symptom caused by illness, infection, or other source that is: (ii) a lesion containing pus such as a boil or infected wound that is open or draining and is: (I) on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover. Observed the chef with and open wound in his right hand without and impermeable cover.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash machine area and by the ice machine area are used for purposes other than handwashing.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. The shell stock (oysters, clams, mussels) are not adequately identified or labeled. The tags for the clams and the mussels are not available.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Evidence of Insect Contamination - 3 penalty points
Flies 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. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a chemical stored next to bread in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 200 PPM to sanitize equipment and utensils.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Observed the sanitizer concentration at 0 ppm of chlorine in the buckets.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. The dumpster lids are damage.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dishwash machine area do not fit properly. The weather strip in the outer door located in the dishwash machine is damage.
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Regular | 08/25/2014 | 55 |
- Cold Holding Temperature - 5 penalty points
The slice tomatoes, shredded cheeses, guacamole and sour cream is at an internal temperature of 45 to 49 degrees F in the prep-cooler and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Some employees only have the online food handler certification.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the walkin freezer and refrigerator.
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Follow-up | 04/11/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken and garlic is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 38 to 40 degrees F and is not maintained at 34 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The rice, beans, ground beef, cooked chicken, and red salsas is/are in/on the steam kettle at a temperature of 60 to 110 °F and is not properly reheated for hot hold.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw oysters is/are stored in contact with or under the eggs, raw in-shells inside the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked rice, cooked ground beef, green and red salsas 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed some employee drinks stored in the food preparation area and or next to food. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed a tray stored inside the hand sink.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the warewash area and food preparation area are inaccessible to food service employees. Hnad sinks are blocked by reachin refrigerator and/or prep-tables. The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Observed hot water at 77 °F.
- Evidence of Insect Contamination - 3 penalty points
Ants were observed in or around the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer concentration in the buckets at 0 ppm of bleach. Do not added soap to the sanitizer solutions.
- 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.
- 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. The manager was not on site at time inspection start. Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service workers in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The 3-compartment sink and microwave located in the food establishment 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 kitchen. The to go boxes are not stored in a manner to prevent contamination. The in-use utensils used for preparation or serving in the walkin refrigerator are not stored in a manner to prevent contamination of the product. Observed a plate (no handle) stored inside a tray with cooked rice located in the walkin refrigerator. The microwave, salsas steam kettle and to go bags use to stored rice while hot holding 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) have not attended required food handler training. Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your annual health permit is not displayed.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The shrimps is/are not covered during storage inside the walkin freezer. TFER 229.164(i)(2) - Page 38. The rice conatiner, squid box, and drink boxes is/are not stored in food storage areas. The rice conatiner, squid box, and drink boxes are stored in the floor.
- 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 sides of the equipments, door and handles needs to be clean. They are using plastic racks as shelves inside the walkins.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the warewashing area.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 04/09/2014 | 50 |
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