| No violation noted during this evaluation. | Follow-up | 01/15/2016 | 100 |
| No violation noted during this evaluation. | Follow-up | 01/15/2016 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The white cheese is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tamales is/are stored in contact with or under the raw chicken and beef products in the reach in freezer. All food products inside the two grey coolers are being dripped upon by a leak inside the cooler.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the all reach in coolers throughout the restaurant 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
There is evidence that the Food service employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the chip preperation area is not in proper working order to permit adequate handwashing. Hot water has been turned off because the sink is leaking.
- 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 the 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the womens restroom, walls next to 3-compartment sink. Roaches were observed in or around the dry rice storage. Observed two baby roaches inside of the dry rice storage. Roaches were observed in or around the ice machine, two grey reach in coolers (inside the doors and machine).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water is 138°F which is inadequate to properly wash kitchen ware. Must use bleach in 3-compartment sink to sanitize until the hot water temp machine is working properly.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dishwasher onto the floor next to the dishwasher.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The broken ice scoop located in the back storage area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The knife located in the microwave area has/have adhering food or food particles. The microwave located in the kitchen has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering slime and live roaches inside the machine. The all reach in coolers located in the throughout the restaurant has/have adhering food or food particles and dead insect remains on them. The soda machine located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving in the brown sugar bowl are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The sugar, salt and other dry food products is/are not stored in food storage areas. Stored on floor. TFER 229.164(i)(1) - Page 38. The salsa, onions and peppers, and other food products is/are not covered during storage in multiple reach in coolers throughout the restaurant.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the grill area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the grill area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwasher and 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink and dishwasher area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the grill area are damaged. Two large holes in the wall.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the throughout the restaurant (floors, walls, inside of coolers, ice machine, dry food stroage areas) of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. TFER 229.166(i)(5) - Page 94. The faulty faucet in the hand sink in the chip preperation area is not maintained in good repair.
|
Regular | 01/13/2016 | 65 |
- Cold Holding Temperature - 5 penalty points
The salsa, cheese, and tomatoes in the countertop refrigeration and salsa in cooler; is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- 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). Do not use reachin refrigeration until it is working properly using the refrigeration with food items out of temperature shall result in a citation.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dish washing machine is 135 to 139 degrees F. Must use 3 compartment sink to sanitize dishes until dishwasher machine is fix, re-check shall be conducted within 24hrs. Observed dishwasher not working and sanitize compartment of 3 compartment sink must be available while store is open to avoid citation.
|
Follow-up | 09/15/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
The counter top items including cheese, tomatoes, lettuce, and salsa is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The potatoes 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 packaged raw meat products (label the date on container) and bulk cooked food 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 all employees is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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), observed at the grill area.
- Evidence of Insect Contamination - 3 penalty points
A single roach were observed in or around the mop sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 135 to 139 degrees F. A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- 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. Observed re-using bowls for tortilla and re-using sour cream containers. 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 on shelf improperly. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The box of onions is/are not stored in food storage areas. Observed buckets of beans on the floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(5) - Page 101. Floor covering, mats and duckboards in the food preparation area are not clean. Card boards are not allowed to be on the floor of kitchens. TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged.
- 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. Test strips for dishwasher needs to test for heat and bleach needed for 3 compartment sink.
|
Regular | 09/11/2015 | 68 |
- Cold Holding Temperature - 5 penalty points
The salsa is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The chicken is in/on the food warmer at a temperature of 80 to 84 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin 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 food preparation area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold tortilla refrigeration at 41°F (raw seafood at 34°F).
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area 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 tortilla chips.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents. The wall is damaged from car be driven into it, owner must send estimate to inspector within 2 weeks or follow up will be conducted.
|
Regular | 05/14/2015 | 73 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. A wiping coth and trash are stored in the handwashing sink in the 3 compartment sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment. There is no sanitizer for the dish machine.
- 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. Sour cream containers are being re-used for other foods. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lockers/Dressing Rooms - GRP
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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
- 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 | 01/16/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods are stored in contact with or under the eggs, raw in-shells. The fish is displayed in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerators have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. Ice scoops are stored directly on top of the machine. The can opener located in the kitchen is not properly sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Sour cream containers are being re-used for other foods.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door is open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ice machine area are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. The door by the restrooms has a gap underneath.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The refrigerator and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 09/15/2014 | 83 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 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 . Observed cook using gloves for multiple tasks.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). Observed individually wrapped products frozen without a date. The all cooked food and bulk items that is/are located in the reachin 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the by tortilla chips area is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop, soda nozzles, and ice machine located in the food preparation area has/have adhering food or food particles. Single service, single use and clean sanitized utensil stored in a dirty container stored in the food service/dispensing area are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the tortilla chips storage unit. Observed a bowl stored in chips without a proper handle used for scooping. The frying machine located in the grill area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Observed frying equipment leaking. The wiping towels located in the grill area is/are not properly sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The buckets of condiments is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ice machine area are damaged.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave and refrigeration equipment does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 05/15/2014 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Container of raw meat stored in contact with container of sour cream and milk.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked beef and rice that are located in the reachin refrigerator have been refrigerated for more than 24 hours and 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) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. A towel was in the hand sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No paper towel at the hand sink by 3 compartment sink and grill area.
- Evidence of Insect Contamination - 3 penalty points
A couple of live roaches around the drink dispenser.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Bleach sanitizer for the wiping cloths are 200 ppm.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food utensils and dishes located in the grill area have adhering food or food particles.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Back door is not self closing and it is open.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3 and 4 compartment sink is not maintained in good repair.
- 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 | 03/07/2014 | 76 |
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