- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The Menudo, and tomatoes is/are stored in contact with or under the eggs, in shell, ground beef and chorizo.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen. Observed at handwashing sink in 3-compartment area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the kitchen has/have adhering food or food particles. The ice shoot on soda machines located in the customer service area has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice scoops are not stored in a manner to prevent contamination of the product. Observed several ice scoops stored on ledge in bar area. The storage containers 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.
- 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. Shelves in reachin and storage area in kitchen are not free of dust, dirt, food residue, and other debris. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Backsplash of soda machine is not free of food residue, and other debris.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Trash and debris accumulation in dumpster area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the handwash area 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, restrooms and restroom hallway are damaged. Water damage
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Dust accumulation on vents in food establishment.
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Regular | 10/08/2015 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas is/are stored in contact with eggs, raw in-shells.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the kitchen has/have adhering food or food particles. The soda machine back splash located in the customer service area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the . The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Red drink cup stored in sugar bowl.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the handwash area are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the hallway, and ladies restroom are not installed or attached.
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Follow-up | 06/18/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The raw meat patties, cooked beef patties, cheese, tomatoes, cut onions and tomatoes are at an internal temperature of 52 - 62°F and is not being maintained at 41 °F or below. Observed reach in refrigerator at and internal temperature of 52 - 62°F. Raw Meat Patties 67°F Sliced Cheese 62 - 65°F Cooked Beef Patties 63°F Sliced tomatoes 44°F Chopped Onions and Tomatoes 46°F
- Sound Condition (corrected on site) - 4 penalty points
The bakery products is/are unwholesome and should not be sold, served or consumed. Observed bread with evidence of mold.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cupcake desserts are stored in contact with or on top of raw beef patties. The sliced tomatoes, onions is/are stored under the chicken in reach in refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced cheese, cooked beef patties, guacamole, salsa, chopped beef, and shredded cheese that is/are located in the reach in 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 reach in refrigerator is not holding cold cheese, cooked and raw beef patties, chicken, and fish at 41°F (raw seafood at 34°F). Observed internal temperature of 52 - 62°F
- 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 Manager not on duty during time of inspection. Your employee's Food Manager's Training Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 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 can opener, ice machine, and back slash of soda machine located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The canned goods are stored on the floor in food storage areas. The equipment or utensil that is in use does not provide protection from contamination. Shelves in kitchen and reach in refrigerator have accumulation of foreign particles. Napkin dispenser has accumulation of dust particles. The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the handwash area are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the hallway are not installed or attached.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent by hand washing sink has accumulation of dust particles in kitchen.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 06/11/2015 | 71 |
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the bar is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, and Margarita machine located in the bar has/have adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 4-compartment sink area is not maintained in good repair.
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Regular | 05/29/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked burger patties is at an internal temperature of 74°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 3-compartment sink area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Regular | 02/03/2015 | 82 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked dice chicken is in/on the reachin refrigerator at a temperature of 61 degrees F after cooling for 12 hours.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of soapy water are not properly labeled. Containers of soapy water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a working container of soapy water stored next to food in the kitchen.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Follow-up | 10/20/2014 | 89 |
- Cold Holding Temperature - 5 penalty points
The slice tomatoes, pulled pork, and brisket is at an internal temperature of 46 to 55 degrees F and is not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) - 5 penalty points
The cheese sauce and chili are in the steam kettle at a temperature of 108 and 113 degrees F respectively and is not properly reheated for hot hold.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed a small bucket and towels stored inside the hand sink located at the 3-compartmnet sink area.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the by the chips dispenser.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- 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. Certified food manager is not available during the inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The dirty utensil and ice dispensers in both soda machines located in the storage shelving area and in the customer service area has/have adhering foreign material.
- 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. Air vents in the kitchen area have adhering grease and dust.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. There is one light in the kitchen without shielded.
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Regular | 10/08/2014 | 68 |
- Cold Holding Temperature - 5 penalty points
The slice tomatoes, pico and dressings locate in the salad bar is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The beans is/are unsound and should not be sold, served or consumed. Observed a tray of moldy beans inside the reachin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Observed an open cup of water in the prep-table locate in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles and ice dispensers located in the soda fountains in the food establishment has/have adhering foreign material. The gaskets located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Damage gaskets were observed in the reachin refrigerator.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Missing and/or cracked light shileds were observed in the kitchen.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the kitchen fit poorly.
- Plumbing- GRP
The ice machine wastewater pipe is in contact with the floor drain.
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Regular | 06/12/2014 | 80 |
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