- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Worker has a cloth wipe draped on her shoulder.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
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Regular | 12/15/2015 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice is in/on the walkin refrigerator at a temperature of 45 degrees F after cooling for overnight(dated 8-9-15).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The salsa reach in and salsa bar at dining area in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The margarita dispenser, gaskets, and interior reachin at drive thru located in the food service/dispensing area has/have adhering foreign material. The cutting board and gaskets(split) located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Dust build up on fan guards in walk in cooler. Build up in lid holders and back area of ice chute.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the drive through area are not clean at the floor drain grate. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the hallway to the restrooms are not fitted with coving or closed and sealed. TFER 229.167(p)(1) - Page 106. Wall surfaces in the men's restroom are damaged.
- 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 in the storage closet.
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Regular | 08/10/2015 | 85 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The queso is in/on the steam table at a temperature of 130 to 134 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pans/lexans located in the 3-compartment sink area has/have adhering food or food particles. The pans located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice chute, lid holder, chip warmer, and gaskets on salsa reach in located in the food establishment has/have adhering foreign material.
- 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. Debris underneath grill observed. Need to remove paper bags and foil used inside salsa reach in.
- 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 at prep area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the drive through area are not clean .
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Regular | 04/03/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomato is at an internal temperature of 55 to 59 degrees F and is 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 food preparation area is used for purposes other than handwashing.
- 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 door handle to wamer located in the food service/dispensing area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves located in the 3-compartment sink area has/have adhering residue.
- 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. Using cloth towel and single service articles to line container with package of tortillas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handsink at warewash area and wall where lever for fire suppression system installed are damaged(have openings).
- 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
Detect a faint sewer smell where toilet was capped. TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
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Regular | 12/02/2014 | 85 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing prior to donning new gloves.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sinks in the prep area in 2 locations is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of soap are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Sewerlike gases detected in storage area that was once an employee rr.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the food preparation area has/have adhering food or food particles. Also, need to replace both plastic shields inside the microwaves. Ice chute has build up. The strainer located in the food preparation area 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 food preparation area. Reusing styrofoam container for tortilla 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 for pans has residue. Using card board to line shelving.
- 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Containers are not inverted.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . Floor tiles need to be regrouted.
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Regular | 08/20/2014 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice is in/on the walkin refrigerator at a temperature of 50 to 54 degrees F after cooling overnight.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The guacamole, pico, and tomatoes is at an internal temperature of 44, 55, 51°F, respectively, and is not being maintained at 41 °F or below at top of prep cooler at front. Cold drawer food items: beef-44°F, chicken-46°F Walk in cooler: chicken-43°F The fish/seafood is in/on the cold drawer at an internal temperature of 46 degrees F and is not maintained at 34 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave, gaskets on reachin and tracks of cold hold drawer located in the food preparation area has/have adhering foreign material/food debris. The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product.
- Single-service/Single-use Articles - GRP
To go containers are not inverted.
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Regular | 04/03/2014 | 84 |
Restaurant representatives - add corrected or new information about Taco Cabana #336, 5745 S Hulen St, Fort Worth, TX 76132 »