- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Observed ready to eat rice stored inside a trash bag.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Observed an employee cell phone stored in the prep-table next to single service items.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in both handwash area. No hand drying provisions were available at the handwash facilities in both handwash area.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the handwash area.
- 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. Certified food manager not on site and/or not available.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Follow-up | 10/16/2015 | 80 |
- Cold Holding Temperature - 5 penalty points
The Pico de Gallo ( 46.5 F), Cut- Sliced tomatoes (45.5 F) and Red Salsa (50.0 F) is at an internal temperature of 46 F to 50 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 . Employee serving was reusing the same pair of gloves, she would serve food with a pair of gloves, take them off, then come back to put on the same gloves and continue to serve food.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees not washing their hands for the 20 second duration that is required.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the back of house handwashing sink .
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the food establishment is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The 3 compartment sink in the back of food establishment did not have any sanitizer, it was just plain water.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the food establishment is obstructed and dirty water is backed up into the sink. Both handwashing sinks were backed-up due to plumbing issues.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils ( ice scoop, tongs, knives and mixing spoons) used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. The items mentioned above were stored in dirty areas of the food establishment.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 10/12/2015 | 66 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 51°F and is not maintained at 34 °F or below. The tomato is in/on the food prep cooler at an internal temperature of 51°F and is not being maintained at 41 °F or below. Also, looked like it was more than 4 hours old. Visually didn't look fresh. The pico de gallo, beef, ham is at an internal temperature of 51°F and is not being maintained at 41 °F or below. The shrimp in the walk in cooler is at an internal temperature of 41°F and is not being maintained at 41 °F or below.
- 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 Certificate is not displayed.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the cashier's area has/have adhering foreign material (pink mold). The in-use utensils used for preparation or serving in the large flour and bean containers are not stored in a manner to prevent contamination of the product. The scoop handles were stored with the handle in contact with the beans.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP (corrected on site)
Food serving containers placed right side up. TFER 229.164(i)(1) - Page 38. The besehbrada in the walk in refrigerator is/are not covered during storage.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed purse in contact with flour container.
- 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.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 06/18/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, pico de gallo, and sliced tomato, is at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the front counter is not providing sufficient hot water for handwashing.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw chicken is being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
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Regular | 02/09/2015 | 92 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the service counter area is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plasic food containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 10/06/2014 | 94 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the front counter area have adhering foreign material. The reachin freezer 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
The facility's annual health permit is expired.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 06/11/2014 | 87 |
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