Dos Amigos Taqueria, 1806 Vaughn Blvd, Fort Worth, TX 76105 - Restaurant inspection findings and violations

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Business Info

Name: DOS AMIGOS TAQUERIA
Type: Restaurant
Address: 1806 Vaughn Blvd, Fort Worth, TX 76105
Total inspections: 2
Last inspection: 11/11/2015
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Inspection findings

Inspection type

Date

Score
  • Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
    The cooked chicken is/are stored in contact with or under the raw meat.
  • Evidence of Insect Contamination - 3 penalty points
    Flies were observed in or around the kitchen.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The cutting board located in the kitchen has/have adhering foreign material. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. 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. Sour cream container was being reused to hold cooked shrimp.
  • Food Establishment Permit/Food Handler Card - 3 penalty points
    Your annual health permit is not displayed.
  • Food Protection - GRP (corrected on site)
    TFER 229.164(i)(1) - Page 38. The cooked shrimp and tomato sauce is/are not covered during storage.
  • 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. Counters are not clean.
  • Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
    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. The sanitizer in the wiping cloth bucket was less than 50 ppm bleach.
  • Floors, Walls and Ceilings - GRP
    TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
 Regular11/11/201587
  • Hot Holding Temperature - 5 penalty points
    The beef product and refried beans is in/on the prep table at a temperature of 83 to 89 degrees F and 90 to 95 degrees F respectively and is not being maintained at 135 °F or above. Observed 3 trays of cooked beef and 3 trays of cooked refried beans sitting on a table at and internal temperature of 83-89°F and 90-95 °F respectively.
  • 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
    Observed employee washing hands in the 3-compartment sink.
  • Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
    The chest/coffin freezer 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.
  • Toilet Facilities - GRP
    TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Toilet room door must remain closed when not in used.
 Regular11/05/201484

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