- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked beef product is in/on the counter top at a temperature of 195°F after cooling for 01 hour. Product was not adequately seperated into smaller portions to cool properly within the 2 hour time limit.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the soda machine area has/have adhering foreign material. The microwave located in the kitchen has/have adhering food or food particles. Clean top of microwave.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The raw beef product and pico is/are not stored in food storage areas in the walkin cooler and freezer.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Ventihood in chip making area is dirty. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the walkin are dirty.
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Regular | 02/12/2016 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Sound Condition - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed, observed ice bag is stored in ice bin with ice.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product, I observed ice scoop stored on dirty surface. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator, observed re-using Bene Kieth buckets.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The containers of beans is/are not stored in food storage areas.
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Regular | 10/08/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of fly bait are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Follow-up | 06/26/2015 | 92 |
- Cold Holding Temperature - 5 penalty points
The cheese and reachin refrigerator potentially hazardous item is at an internal temperature of 55 to 59 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
Employee is washing his/her hands in a sink which is not the designated hand washing sink. I observed spatula in the handsink.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The rodenticide are present in the storage room and are not needed for food service operations. Containers of fly traps hanging over food prep areas are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area by the server area. Observed sink in grill area working but is leaking.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine guard at storage area, ice scoop, and spatula under the grill located in the grill area has/have adhering dirt.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food containers is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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. Please clean outside of tortilla containers.
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Regular | 06/23/2015 | 70 |
- Hot Holding Temperature - 5 penalty points
The beef and chicken is in/on the on table counter at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells. The cooked food product is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the grill area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product, observed utensils stored under the grill unit and ice scoop on dirty surface.. The soda nozzles located in the food service/dispensing area is/are not properly sanitized.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 02/13/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The cheese, pico, and sliced tomatoes is at an internal temperature of 49 degrees F and is not being maintained at 41 °F or below. Counter top potentially hazardous food items are not holding remperature under 41°F. Observed salsa container stored in a bucket with insuffucient amount of ice for chilling.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked beef is/are stored in contact with or under the shrimp.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Observed manually washing grill equipment at grill area during food operation.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed knife stored under grill. The tortilla scoop located in the tortilla chips area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Replace plastic tortilla chips scooper. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Observed reusing buckets of different food items and sour cream containers.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cheese and can of tomato sauce is/are not stored in food storage areas. Food items must be covered.
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Regular | 10/06/2014 | 81 |
- Cold Holding Temperature - 5 penalty points
The tomato sauce is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 37 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bucket of beans is/are stored in contact with or under the raw beef product. The cheese is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked food and bulk food items that is/are located in the both 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 food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the grill area. Also observed the handsink in chips area is working properly but is not sturdy.
- 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. Manager with City of Fort Worth card was not at location for this present and pass inspections.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Observed no mop sink, owner shall call CHS with details concerning new mop sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed dirty utensils hung on clean knife rack. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin cooler. Observed re-using buckets of margarine and sour cream. The ice machine located in the server station has/have adhering algae.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The trays of cooked food is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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 | 06/16/2014 | 71 |
Restaurant representatives - add corrected or new information about Mexico Real, 5613 Mccart Ave, Fort Worth, TX 76133 »