- Handwash Facilities Adequate & Access - 3 penalty points
There is insufficient flow of hot water at the hand sink in the prep area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The container of sanitizer for wipes is adjacent to a pan used for food.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The utensils located in the food preparation area has/have adhering food or food particles. Utensils in pan on cutting board have not been cleaned.
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Regular | 10/13/2015 | 91 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils. Wiping cloth solution.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material. Single service, single use and clean sanitized scoop stored in the kitchen are exposed to splash, dust, or other contamination. The soda drink station located in the food establishment has/have adhering food or food particles. Back splash of soda drink station needs cleaning.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in kitchen area.
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Regular | 06/16/2015 | 91 |
- 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 bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice bins located in the bar has/have adhering foreign material.
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Regular | 05/23/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sauce 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
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized utensils stored in the floor in the dishwash machine area are exposed to splash, dust, or other contamination.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area and in the kitchen's hand sink is not maintained in good repair. Leaking faucet.
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Regular | 02/13/2015 | 85 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board and food container located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the food establishment has/have adhering foreign material.
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Regular | 10/06/2014 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Frozen tamales are not dated at time of preparation.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Ice scoop handle in contact with ice. Chip scoop handle in contact with tortilla chips.
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Regular | 06/12/2014 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Ice that has been used to cool cooling coils/tubes is being consumed or is being used as food.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
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Regular | 03/07/2014 | 93 |
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