Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points The beans is in the refrigerator are at a temperature of 50 to 54 degrees F after cooling overnight.
Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points The hot dog buns are stored in contact with the raw ground beef.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The ready to eat foods that are located in the kitchen has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The storage containers for the onions located in the kitchen has adhering foreign material.
National Sanitation Foundation Approved Equipment - GRP Fort Worth Ordinance 12553, Section 16-122 (a). The storage containers and blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
Regular
08/20/2015
81
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The fruit is/are stored in contact with or under the raw bacon.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The all ready to eat foods that are located in the reachin 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 The handwashing sink in the kitchen is used for purposes other than handwashing. The all employees are drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points The insecticides are present in the kitchen and are not needed for food service operations.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Sour cream containers are being used for other foods.
Outer Openings: Doors, Windows, Walls, Roof - GRP TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
Regular
11/21/2014
82
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the restroom.
Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The ice machine panel located in the kitchen has/have adhering foreign material.
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