- Cold Holding Temperature (corrected on site) - 5 penalty points
The bacon, pork, and meat is in/on the middle display cooler at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The employee in the meat market 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 large metal barrel storing pork fat 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 table, meat slicer, inside the meat display case, the cooler doors, and food storage containers located in the meat market has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bags of meat on the freezer floor and the pots of food sitting on the walkin cooler floor are not stored in food storage areas.
- 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)(2)(A) - Page 106. Floors in the walk-in cooler and meat market are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the meat market counter area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the meat market are not clean .
- 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 | 11/04/2015 | 86 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice being stored in the large plastic soda display cart is being consumed or is being used as food.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The employee 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 cardboard lining the shelf does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. The two heat lamps in the steam table are not working.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- 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 | 11/04/2015 | 82 |
- Sound Condition (corrected on site) - 4 penalty points
The bread dough is/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 bakery is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The employee in the bakery 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 bakery racks, pans, shelves, counter, equipment, door handles and doors to the walkin refrigerator, food storage containers, utensils, and counters located in the bakery has/have adhering foreign material. The large clear, plastic container storing sugar located in the bakery is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The large containers storing sugar and flour located in the bakery is/are not properly sanitized. The trash bag over the bread dough 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.
- 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)(17)(B) - Page 98. Unnecessary items not removed from refuse area & enclosure. TFER 229.166(m)(1) - Page 98. Excess refuse in the area behind the building is not being removed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen 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.
- 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 | 11/04/2015 | 86 |
- 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 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Dishes are not being sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The salsa is not stored in food storage areas.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light bulbs in the vent a hood are not shielded.
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Follow-up | 07/14/2015 | 94 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The deli meat that is located in the reachin refrigerator has 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 handwashing sink in the meat market are used for purposes other than handwashing.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the meat market are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. Faucet is very loose.
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Regular | 07/09/2015 | 89 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The salsa is on the ground at a temperature of 90°F after cooling for 2 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsas are at an internal temperature of 50 to 54 degrees F and are not being maintained at 41 °F or below. All the salsas in the salsa bar are at 50°F.
- Sound Condition (corrected on site) - 4 penalty points
The avocados and oranges are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the walkin refrigerator 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
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an excessive concentration of 0 PPM to sanitize equipment and utensils. The establishment is not sanitizing their dishes.
- 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 Protection - GRP
TFER 229.164(i)(2) - Page 38. The salsa is not stored in food storage areas. Salsa is stored directly on the ground.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Lights are not shielded in the vent a hood.
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Regular | 07/09/2015 | 65 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells are at an internal temperature of 55°F and are not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area 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 3-compartment sink area. No hand drying provisions were 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 mixer oven located in the kitchen has/have adhering foreign material.
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Regular | 07/09/2015 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef and raw pork is/are displayed in contact with or under the raw chicken.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The meat slicer 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 are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Change of Ownership | 03/06/2015 | 87 |
- Sound Condition - 4 penalty points
The produce is/are unsound and should not be sold, served or consumed.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
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Change of Ownership | 03/06/2015 | 93 |
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Employee drink stored inside the ice for customer consumption.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tortillas 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
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Open cup of coffee on prep-table.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hand mixer 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. Single service, single use stored in the kitchen are exposed to splash, dust, or other contamination.
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Change of Ownership | 03/06/2015 | 79 |
- Sound Condition (corrected on site) - 4 penalty points
The bakery products is/are unsound and should not be sold, served or consumed. Moldy bakery products.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep-tables, equipments, and reachin refrigerators 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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Change of Ownership | 03/06/2015 | 87 |
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