- Cold Holding Temperature (corrected on site) - 5 penalty points
The beans is in/on the walkin refrigerator at an internal temperature of 44 degrees F and is not being maintained at 41 °F or below. The shredded cheese is at an internal temperature of 45 to 47 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sauces are in/on the warmer at a temperature of 121 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The onions is/are unsound and should not be sold, served or consumed.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing prior to donning new gloves. Also, one employee failed to remove contaminated glove and wash hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in both wait stations is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerated drawers located in the main cook line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Drawers not closing properly. The reachin with lemonade base located in the storage room has/have adhering foreign material. The margarita machine nozzles, ice maker gasket and interior, and scoop holder located in the kitchen has/have adhering foreign material. Rusted bolts to secure door to ice maker.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The onions are stored on storage room floor.
- 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. Reachin doors-exterior. Propane stored upstairs. CO2 tanks not secured.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
Door to walk in cooler for meat not closing properly. TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The container does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. The crate for potatoes with peel on is not easily cleanable.
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Regular | 11/03/2015 | 76 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas is/are stored in contact with the shelving.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The beans 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. Beans dated as 7/6/15 but manager states product was prepared today.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker(wait staff) did not follow procedures for proper handwashing after handling dirty dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the wait station is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized containers stored in the food preparation area are exposed to splash, dust, or other contamination. Flies on to go containers. Salsa bowls near handsink are not stored inverted and are wet. Ice scoop on top of ice maker upstairs. The cutting board at the grill and food warmer gaskets located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food processor 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 tortillas in a container in front of the handsink is/are not stored properly in food storage areas. Margarita mix directly on floor in walk in with raw meat.
- Floors, Walls and Ceilings - GRP
Door to walk in cooler for meat not closing properly.
- Plumbing- GRP
Prep sink not holding water.
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Follow-up | 07/07/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The tomato, guacamole, cheese, pico, poblano, salsa, dressing, red salsa is at an internal temperature of 49-62°F, 57°F, 58°F, 59°F, 65°F, 61°F, 46°F, 57°F, respectively, and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled peppers, green onions, bell peppers, and white onions is in/on the counter by the grill at a temperature of 89°F, 108°F, 118°F, respectively, and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling chips with their bare hands. Thumb was inside chip bowl while carrying product. Container to take up cut vegetables without handle.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw chicken observed above beef, raw shrimp above lettuce, leaking faucet dripping water into broth, condensation in refrigeration dripping into sauce at expo area.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The chicken that is/are located in the food preparation area 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. Some product was mis-dated and other product was not dated at all.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee handling unwrapped straws at tops and bottom to fill containers without barrier method.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep cooler and reachin is not holding cold cooked chicken and sauces at 41°F (raw seafood at 34°F).
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food prep, dish wash and expo area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The floor level ice maker, ice scoop holder, and tea nozzle at wait station upstairs has/have adhering foreign material. The tea nozzle located in the new waiters' station at is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gasket not properly fitting on food prep cooler by grill. Rust in ice maker. Single service, single use, unwrapped straws, and clean sanitized bowls, saucers, coffee filters stored in the new wait station are exposed to splash, dust, or other contamination.
- Food Protection - GRP
Cooling broth on dirty side of warewash sink.
- 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. Fan guards are badly damaged and need to be replaced.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the expo area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area by the stove at the back are damaged.
- 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. Need thermal test strips or thermometer to test dishmachine and paper test strips to test quaternary ammonia.
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Regular | 07/01/2015 | 61 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat in walk in cooler is at an internal temperature of 45-47°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The enchiladas, spinach, and tamales are in/on the steamer and hot box at a temperature of 89°F,101°F, 113°F, respectively, and are not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing after handling raw chicken.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the handwash area are damaged. Opening observed at handsink near the cook line.
- 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.
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Regular | 03/09/2015 | 83 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The floor area on interior glass freezer located in the bar has/have adhering foreign material.
- 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. Shelving holding margarita dispenser black stains.
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Regular | 03/09/2015 | 97 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The enchiladas at the steamer, cooked beans on the stove, (grilled beef, grilled chicken and cooked onions) by the grill area is in/on the cooking areas at a temperature of 120°F - 125°F, 131°F, and (95°F, 120°F-125°F, and 125°F), respectively and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw marinated chicken and raw marinated beef in the walkin refrigerator.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. -did not wash hands after handling dirty dishes and before handling clean dishes
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. The bowl located in the clean dish area has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the upstairs drink station are not clean . -strong odor
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Regular | 11/13/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsas that are iced are at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken enchiladas at the steamer and cheese enchiladas in the Crescor food warmer is in/on the food prep areas at a temperature of 129°F and 107°F, respectively, and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash area and upstairs wait station. Dispensers are inoperable.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 135 to 139 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the dishwash machine area has/have adhering foreign material(pink residue). The lid to salt container located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Using a glass bowl to take up pico in reach in drawer on main prep line.
- 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 at the main wait station.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door open. This attracts flies.
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Regular | 07/08/2014 | 78 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. Debris inside sink indicates that it is used to dump waste.
- 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.
- 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. Wooden area for margarita machines is stained and absorbent. Handsink is loose and needs to be secured.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bar are not clean .
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Regular | 07/08/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The egg yolk batter is in/on the reachin refrigerator at an internal temperature of 61 degrees F and is not being maintained at 41 °F or below. The dressing, sliced cheese, sliced vegetables, and all counter top potentially hazardous food is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator by grill area at an internal temperature of 45 degrees F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 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, observed ice scoop stored on top of ice machine.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer. Observed linens being used with tortillas.
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Regular | 03/11/2014 | 92 |
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