- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The prepared food is/are not covered during storage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the men's restroom are damaged.
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Regular | 01/05/2016 | 100 |
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 09/09/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is in/on the pan sitting on ice at an internal temperature of 70 to 74 degrees 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 kitchen is used for purposes other than handwashing.
- 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 < 50 PPM to sanitize equipment and utensils.
- 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 | 05/06/2015 | 88 |
- 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. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
A container of drain water from the melting ice for the salsa ice bin from last night has not been emptied.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The large chip storage containers, inside the glass freezer, the beer cooler, the ice machine, and the tortilla machine located in the kitchen has/have adhering food particles, grease, and mold. The large chip storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of onions sitting on the floor, the stacked pans of uncovered foods, and the pot of beans being blended on the floor is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair.
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Regular | 01/17/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The chopped brisket that is/are located in the 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area. Observed a mop bucket half filled with water under the hand sink where water was flowing out of the sink waste pipe. The beer refrigerator is collecting waste water in the bottom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized pans stored in the dish machine area with a broom and dust pan hanging from a hook and touching the container storing the dishes are exposed to splash, dust, or other contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Cold water faucet handle is not working.
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Follow-up | 09/10/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The diced tomatoes, cheese, guacamole, salsa, and sour cream is in/on the reachin refrigerator at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below. The cooked brisket is in/on the walkin refrigerator at an internal temperature of 53 degrees F and is not being maintained at 41 °F or below. The assistant manager says the brisket was delivered 1.5 hours ago from the Spring Creek on Camp Bowie. She says it was not delivered in a refrigerated truck or in an ice chest. She does not know the deliver person. A phone call to Spring Creek says someone from the company picks up the brisket, not one of her employees. The chopped brisket is at an internal temperature of 42.5 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chopped brisket that is/are located in the 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 kitchen is used for purposes other than handwashing. Observed an employee washing out the salsa ladle in the hand sink. Observed bowls in another hand sink by the dish machine.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the salsa refrigerator is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- 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. The assistant manager says she took a food manager course that lasted about 1.5 hours. She was unable to answer basic questions such as cold hold and hot hold temperatures. Observed her stick the stem thermometer and the protective cover for it in food without washing it when asked to take a temperature.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area. Observed a mop bucket half filled with water under the hand sink where water was flowing out of the sink waste pipe.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer. The all employees in the kitchen 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
The chip drawer and shelf, reachin cooler and freezer, spice shaker or red spice, counters, shelves, and top of the dish machine located in the kitchen has/have adhering food particles, grease, and foreign substances. Single service, single use and clean sanitized ice scoop sitting on the dirty tray, the ice buckets sitting on the floor, and the food equipment with a broom leaning aginst the shelf they are on stored in the kitchen are exposed to splash, dust, or other contamination. The ice bucket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The moldy caulk at the 3-compartment sink located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The box of lard is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The container of masa sitting on the floor is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen where the hand sink is leaking are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair. TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. Cold water faucet handle is not working.
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Regular | 09/08/2014 | 65 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa, guacamole, and sour cream is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken breasts and steak is in/on the containers on the grill at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- 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
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. The reachin refrigerator located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized taco shell forms stored in the over the mop sink are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Floors, Walls and Ceilings - GRP
Floor drains are missing their covers.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair.
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Regular | 05/13/2014 | 81 |
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