- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheese enchiladas on counter for lunch rush are held at 50°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Employee picked up sombrero off floor and placed on counter in contact with clean dishes.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Employees are washing their hands with 83°F hot water.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food establishment is not providing sufficient hot water for handwashing.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
|
Regular | 12/15/2015 | 77 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The soda gun is in contact with ice used as food.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop is stored in contact with pre-mixed drink dispensers.
|
Regular | 12/15/2015 | 93 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The wait staff is/are handling lemons with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after drinking.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash area(scrubber inside sink) and wait station(lemons inside sink) is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing. Need more pressure on left sink.
- Evidence of Insect Contamination - 3 penalty points
Fruit fly-like insects were observed in or around the prep line and back wait station.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The insecticide are present in the food establishment and are not needed for food service operations. Excessive sanitizer at food prep station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener blade, chip maker, dishes/cups/lexans located in the storage shelving area has/have adhering food or food particles. The lexan containers located in the storage shelving area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Handle to microwave missing. Lexans with build up. Single service, single use and clean sanitized plates stored in the waiters' station are exposed to splash, dust, or other contamination.
- Food Protection - GRP
Avacado with peel contacting cheese.
- 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. (white masa containers)
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged. Ice build up on walk in freezer wall.
|
Regular | 08/26/2015 | 76 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The steak, grilled onions, and peppers is in/on the food container at the grill at a temperature of 108°F, 119°F, and 120°F, respectively, and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The wait staff is/are handling lemons and limes with their bare hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom 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.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
|
Regular | 04/10/2015 | 82 |
- 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 employee's Food Manager's Training Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lexans located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener located in the food preparation area has/have adhering food or food particles.
|
Follow-up | 12/23/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese enchiladas, pico, and chipotle sauce are at an internal temperature of 67°F, 48°F, and 52°F, respectively, and is not being maintained at 41 °F or below. Batter mix 46°F. Butter in small reach in 43°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The heated peppers and fajita meat is in/on the grill at a temperature of 94°F and 124°F, respectively, and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service employees is/are handling tortillas with their bare hands.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Five kitchen handsinks and the women's restroom handsinks are below 100°F.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Clean container, for tortilla dough, on top of waste container.
- 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 employee's Food Manager's Training Certificate is expired.
- 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. Using to go containers as scoops for dry foods and grocery bags to store food. Using wet towels underneath cut boards. The lexans located in the 3-compartment sink area has/have adhering food or food particles. Condensation inside reach in with milk and butter. Single service, single use and clean sanitized tortilla holders stored in the 3-compartment sink area are exposed to splash, dust, or other contamination. Lid to food prep cooler on floor. The lexans located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour and salt are not marked with the common name of the food it contains.
- Food Protection - GRP
Unwrapped straws.
|
Regular | 12/18/2014 | 68 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from bar soda gun holster.
- Food Protection - GRP
Unwrapped straws.
- 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.
|
Regular | 12/18/2014 | 94 |
| No violation noted during this evaluation. | New Facility | 08/07/2014 | 100 |
| No violation noted during this evaluation. | New Facility | 08/07/2014 | 100 |
Restaurant representatives - add corrected or new information about Mexican Inn, 5017 S Hulen St, Fort Worth, TX 76132 »