- Sound Condition (corrected on site) - 4 penalty points
The grapes are unsound and should not be sold, served or consumed.
- 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 manager was not on site during the inspection.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the back of the premises.
- 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 | 01/20/2016 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked food products are stored in contact with and under the fish/seafood/eggs, raw in shell. 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. lemons/limes stored in ice machine
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Employee wiping washed hands on apron.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Employee is washing his/her hands in a sink which is not the designated hand washing sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin freezer located in the storage room is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Strip around doors are missing. The microwave oven located in the kitchen has/have adhering food or food particles.
- 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. No advisory for raw fish ceviche.
- Food Protection - GRP
The employee's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
Floors and wall around ice machine is damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged. Floors and wall around ice machine is damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fans located 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. Equipment (hot water heater, reachin refrigerator, etc), building supplies an other items stored at the back of the property.
- 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 | 09/25/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp is at an internal temperature of 48°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The beans and red stewed sauce are stored in contact with the fish.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin freezer located in the storage room is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gaskets around doors are missing. The plastic bag 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. Spanish rice stored in plastic bag on steam table.
- 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. No advisory for raw fish ceviche.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
Floors and wall around ice machine is damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 09/22/2015 | 74 |
- 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.
- 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. No advisory for raw fish ceviche.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Wooden legs for ice bin are rotting.
- Floors, Walls and Ceilings - GRP
Floors and wall around ice machine is damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 05/22/2015 | 93 |
- Hot Holding Temperature - 5 penalty points
The meat based soup is in/on the counter at a temperature of 60 to 64 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
A cup is being used to dispense ready to eat salsa.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 01/11/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 58°F and is not maintained at 34 °F or below. The tomatoes and butter is/are at room temperature with an internal temperature of 48°F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
Invoice for the catfish that are used for ceviche does not show that it was previous frozen for parasite destruction.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The avocado is stored in contact with the raw catfish.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The only prep cooler is not holding cold ceviche, tomatoes, and butter at 41°F (raw seafood at 34°F).
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified manager was not on duty during follow up inspection.
- 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.
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Follow-up | 09/04/2014 | 78 |
- Cold Holding Temperature - 5 penalty points
Ceviche and oyster (raw seafood) is at 38°F in the reachin refrigerator.
- Sound Condition - 4 penalty points
Invoice for the catfish that are used for ceviche does not show that it was previous frozen for parasite destruction.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
A bag of raw bacon stored over the raw seafood in the reachin refrigerator.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing. Wiping cloth in the hand sink.
- Approved Source/Labeling - 4 penalty points
The packaged dulces mexicanos are not labeled as specified in law.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Original containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken.
- 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. Missing the asterisk on the consumer advisory and on the raw seafood (ceviche and oyster).
- 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. Menu are not free of contaminants.
- Floors, Walls and Ceilings - GRP
No information available.
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Regular | 08/26/2014 | 70 |
- Cold Holding Temperature - 5 penalty points
The red salsa is at an internal temperature of 48 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The deli meats is/are stored in contact with or under the raw bacon.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the waiters' station and 3-compatment sink area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the waiters' station. They are using cloth towels to dry hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
This establishment apparently change owner and they still using the permit under the old owner.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. Dumpster is on dirt. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. One of the lids is broken.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. The ceiling in the waiter's station and above the soda machine, juices machine, ice machine and ice machine are acoustical. TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. Floor in the warewashing area are not smooth, non-absorbent and easy to clean. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. Observed some holes in the walls in and around the food establishment. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged. The ceiling in the A/C room/single service storage has a hole around a pipe that lead to the outside.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor.
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Follow-up | 04/14/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The red salsas and slice tomateos is at an internal temperature of 45 to 52 degrees F inside the prep-reachin refrigerator and is not being maintained at 41 °F or below. Observed red salsas @ 47°F and slice tomateos @ 52°F; also prep-reachin refrigerator at 48 °F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in/on the prep-table shelf at a temperature of 120°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 raw fish is/are stored in contact with or under the raw chicken and raw beef inside the reachin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- 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 waiters' station. They are using dish soap. No hand drying provisions were available at the handwash facilities in the waiters' station. They are using cloth towels to dry hands.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of multi-purpose cleaners and paints are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The multi-purpose cleaners and paints are stored next to single service utensils and utensils.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are rinsing off the sanitizer and they are appling the sanitizer direct to the utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and freezers in the food establishment did not have a readily available and visible thermometer. The cooks 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 gaskets located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
This establishment apparently change owner and they still using the permit under the old owner.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. The ceiling in the waiter's station and above the soda machine, juices machine, ice machine and ice machine are acoustical. TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. Floor in the warewashing area are not smooth, non-absorbent and easy to clean. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged. Observed some holes in the walls in and around the food establishment. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged. The ceiling in the A/C room/single service storage has a hole around a pipe that lead to the outside.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- 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. For bleach.
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Regular | 04/10/2014 | 61 |
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