- Cold Holding Temperature - 5 penalty points
The bucket of salsa is at 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
The plastic spoon is/are stored in contact with or under the soup.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
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Regular | 10/05/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese, salsas, pico de gallo, diced tomatoes, and guacomole is at an internal temperature of 48°F - 55°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The black beans, cooked ground meats, and orange sauce is in/on the steam table at a temperature of 100°F - 125°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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. *water bottle at food prep table in kitchen
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator and reachin refrigerators (at the front) in the kitchen did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *missing one employee
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. hole in wall across from the 3-compt. sink area
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Regular | 06/23/2015 | 74 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The sauce is in/on the 3-compartment sink at a temperature of 80 to 84 degrees F after cooling for 03 hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Bulk containers of salsa in the walkin cooler 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 food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
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Regular | 02/11/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The pico, cheese, and counter top ingredients is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The cold bar by the drive thru window is not holding food at 41°F.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Managers have food manager certification but not from City of Fort Worth.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knife stored in the storage room are exposed to splash, dust, or other contamination.
- Food - GRP (corrected on site)
TFER 229.167(n) - Page 106. Distressed box of tomatoes are not segregated from other stored wholesome food products
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Regular | 10/01/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the food preparation area has/have adhering food or food particles.
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Regular | 06/18/2014 | 84 |
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