- Hot Holding Temperature - 5 penalty points
The prepared food dishes is in/on the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw beef product.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer. The all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- 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 food preparation area. Cannot re-use food container buckets. The label must match the food item. The dough machine glass door located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 10/14/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The cooked food products is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The prepared food dishes is in/on the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above. Observed dishes placed over covered dishes on the steam table.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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.
- Approved Source/Labeling - 4 penalty points
The packaged tortillas is/are not labeled as specified in law.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer. The all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/25/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and lettuce is at an internal temperature of 61 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The prepared food dishes is in/on the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above. Observed dishes placed over covered dishes on the steam table.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The POTENTIALLY HAZ FOODand READY-TO-EAT FOODS that is/are located in the double door reachin refrigeration 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 reachin refrigerator is not holding cold tomatoes and cheese at 41°F (raw seafood at 34°F).
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Regular | 02/18/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and salad in water 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 - 4 penalty points
The cooked beef is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized large pots stored in the bottom shelf of shelving are exposed to splash, dust, or other contamination. The pots cannot be stored on the bottom shelf. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. Observed re-using food containers and plastic bags.
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Regular | 10/15/2014 | 81 |
- Cold Holding Temperature - 5 penalty points
The cheese, tomatoes, and counter top items is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 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 .
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The soups and broths is/are stored in contact with or under the raw beef product.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of onions is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 06/20/2014 | 87 |
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