- Cold Holding Temperature (corrected on site) - 5 penalty points
The individual salsa containers is/are at room temperature with an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Sugar and rice is being scooped from bulk container with single service cardboard containers, which have no handle to prevent contamination of product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the 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 drying provisions were available at the handwash facilities in the customer service area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers 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 ice machine, grill, inside top of microwave oven, and tortilla chip warmer located in the food establishment has/have adhering foreign material. The plastic storage containers located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Knives are being stored in a crack between spoon storage and the wall, which cannot be sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The salsa is/are not stored in food storage areas.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Walk-in cooler handles
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side doors open. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Refuse enclosure area and and grease container area are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
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Regular | 01/04/2016 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and tomatoes are at an internal temperature of 47 to 52 degrees F and are not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prepared 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 an employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The ice used to store the potentially hazardous foods on the prep lines is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerator at the to-go window area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, door handles to the hot hold boxes and inside the boxes, reach in refrigerator, freezer, microwave oven, bulk food containers, steam wells, shelves, counters, ice bin by the to-go window, ice machine, and the top of the steam table where the to-go trays are stored located in the kitchen has/have adhering food particles, dirt, and grease. The in-use utensils used for preparation or serving the ice are not being stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized to-go containers are on top of the steamer dirty shelf and on a dirty shelf by the steamer, and are being exposed to splash, dust, or other contamination. The refrigerator door gasket located in the to go window area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The large bulk food containers located in the storage room are not properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Your employee(s) have not attended required food handler training.
- Food - GRP
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 tortilla chips and hot well food containers are not covered during storage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(3) - Page 95. Enclosure for dumpster/compactor is damaged. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Plumbing- GRP
The cover over the handsink floor drain is missing. Steam table drain line is stopped up.
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Regular | 10/01/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico and hot sauce is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The cheese is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing.
- 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. Observed a food container in the hand sink. There is evidence that employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed food (oatmeal) in a to-go cup in the steamer.
- 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 front counter.
- 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. 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 door handles to the hot hold box, microwave oven, grill shelf, bulk food containers, sugar lid, steam wells, shelves, prep line, counters, and the top of the steam table where the to-go trays are stored located in the kitchen has/have adhering food particles, dirt, and grease. The in-use utensils used for preparation or serving in the ice are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized ice bucket stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 07/01/2015 | 75 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is/are at an internal temperature of 95 to 99 degrees F.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The hot hold steamer on the make ready line in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hot hold door handles, iinside racks, storage containers, and the freezer door gasket located in the kitchen has/have adhering food particles, grease, and mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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Follow-up | 04/24/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans is in/on the walkin refrigerator at a temperature of 65 to 69 degrees F after cooling for 08 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico and salsa on salsa bar and the cheese and tomatoes on the prep line on ice are at an internal temperature of 48 to 56 degrees F and is not being maintained at 41 °F or below. tomatoes 51°F cheese 48 °F and 50 °F hot sauce 52-55 °F pico 56°F
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice, chicken and meat is/are at an internal temperature of 117 to 120 degrees F. rice 120°F chicken 117°F meat 120°F
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Steam is collecting over the north west cold line and the new flat grill and dripping on to the food below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The beans 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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The ice used to store the potentially hazardous foods on the prep lines is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). The steamer by the prep line is not holding hot meat, chicken, and rice at 135°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The steamer by the prep line in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hot hold and refrigerator doors and handles, shelves, counters, inside the hot hold unit and the refrigerators, the soft drink nozzles, chip storage cabinet, cooler door gaskets, and inside the ice machine located in the kitchen has/have adhering food particles, mold, grease, and dirt.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Regular | 04/22/2015 | 62 |
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The beans is/are in/on the steam table at a temperature of 110 to 114 degrees F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Steam is collecting over the north west cold line and the new flat grill and dripping on to the food areas.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The chip storage, fryer, cabinet by the office, counters, mini grill, and shelves located in the kitchen has/have adhering food or food particles, grease, and rust. The cabinet by the office located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
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Regular | 12/03/2014 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans is in/on the reachin refrigerator at a temperature of 50 to 54 degrees F after cooling for 08 hours.
- Cold Holding Temperature - 5 penalty points
The cheese, tomatoes, and guacamole is at an internal temperature of 45 to 58 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the cashier's area is not in proper working order to permit adequate handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. The left sink has no waste water pipe and the manager says he can not sanitize dishes.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed. Your employee's Fort Worth Food Manager's Certificate is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area and the front hand sink..
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The top of the steamer where the plates are stored, the doors and handles to equipment, the cabinets and shelves, and the ware wash sink located in the kitchen has/have adhering food particles and dust. 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 equipments that has been washed since the 3-compartment sink broke located in the kitchen is/are not properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged. Observed peeling paint in some areas in the food establishment. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. 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 .
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Regular | 08/21/2014 | 72 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans, refried is in/on the walkin refrigerator at a temperature of 55 degrees F after cooling for overnight. Observed one tray of refried beans at an internal temperature of 55 °F.
- 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. Observed a water bottle stored in the prep-table.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. There is a photo copy of the Fort Worth Food Manager Certificated.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. Observed wastewater leaking from pipe underneath 3-compartment sink. Wastewater is leaking from ice bin to cool sodas locate in the front counter. The wastewater pipe from the ice machine is in contact with the floor drain.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the serving line are not stored in a manner to prevent contamination of the product. Observed a utensil handle inside the food. The food tray located in the serving line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice dispenser located in the soda fountain has/have adhering mold.
- 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(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged. Observed peeling paint in soe areas in the food establishment.
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Regular | 04/17/2014 | 82 |
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