Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The ready to eat meat and cheese products that is/are located in the meat and cheese cooler 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.
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. Clean the gaskets and bottom of the reach in meat cooler.
Regular
02/12/2016
96
Cold Holding Temperature (corrected on site) - 5 penalty points The raw fish/seafood is on the display cooler at an internal temperature of 41°F, it has been maintained above 34°F for greater than four (4) hours.
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The salsa and tomatoes is/are stored in contact with or under the raw shelled eggs in the walkin refrigerator. The raw beef products is/are stored in contact with or under the raw chicken products in the walkin refrigerator.
Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points The all ready to eat foods that is/are located in the front display cooler, walkin 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) - 4 penalty points The handwashing sink in the meat cutting area is used for purposes other than handwashing. Stored tin in the hand sink in the meat cutting area.
Food Protection - GRP (corrected on site) TFER 229.164(i)(1) - Page 38. The beans, cooked meat products, and other ready to eat foods is/are not covered during storage in the walkin in refrigerator.
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. No bleach test strips available.
Regular
02/12/2016
83
Hot Holding Temperature (corrected on site) - 5 penalty points The pork product is in/on the stove at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points The cook is/are handling garlic with their bare hands.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points No hand drying provisions were available at the handwash facilities in the grill area.
Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the food establishment.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points Garlic is being peeled and prepped on a linen cloth.
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