- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw pork is at an internal temperature of 57°F in the food prep cooler and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are cutting lemons with their bare hands.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your 2 employee's Fort Worth Food Manager's Certificate is expired.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 01/15/2016 | 85 |
- Cold Holding Temperature - 5 penalty points
The counter top potentially hazardous food items is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. Observed refrigeration was turned off for cleaning, and was plugged back in upon arrival.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The assistant manager in the food preparation area did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product, observed the knives hanging were dirty.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 09/14/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
The cheese and tomatoes is at an internal temperature of 51 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have an accurate thermometer.
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Regular | 05/22/2015 | 89 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared foods in the walk in cooler are not dated.
- 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 employees' restroom. No hand drying provisions were available at the handwash facilities in the employees' restroom and prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The food container 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 plastic container at the food dispensing area is not commercial.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The beans is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The salsa and other foods in containers is/are stored on the floor of the walk in cooler.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 01/12/2015 | 90 |
- Cold Holding Temperature - 5 penalty points
The verde salsa is/are at room temperature with an internal temperature of 48 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The coca cola single door refrigeration is not holding cold salsa at 41°F (raw seafood at 34°F). Potentially hazardous foods shall not be kept in the reachin refrigerator until it is maintained.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed dirty knives stored on knife rack.
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Regular | 09/12/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The beef product is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The salsa in reachin refrigerator is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The refrigeration for meat items that is/are located in the reachin 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of >200 PPM to sanitize equipment and utensils.
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Regular | 05/08/2014 | 84 |
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