- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood (for ceviche) is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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. *air vents are dusty
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. *walkin refrigerator TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. One light fixture under the venti hood does not have a protective shield.
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Regular | 12/12/2015 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The red meat and raw chicken are stored in contact with each other on the same shelving.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The medicine are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice equipment storage unit located in the server beverage station has/have adhering foreign material. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the storage prep area are not stored in a manner to prevent contamination of the product. Sugar scoop handle touching sugar.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The salsa is/are not stored in food storage areas. Container of salsa that is stored underneath a vent is not covered. The equipment or utensil that is in use does not provide protection from contamination. Utensils (spoons, forks, spatulas tongs) are stored in areas that are not protected from potential contamination.
- 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. Towels around the food establishment are being left out of the sanitizer bucket.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. "To Go" boxes and all dishware around the food establishment are stored faced up where food is place. These items are stored under some of the air vents.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. One light fixture under the venti hood does not have a protective shield.
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Regular | 08/26/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 38°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw seafood is/are stored in contact with or under the beef product.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. -for tilapia
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Protection - GRP
Unwrapped straws are used for the drinks.
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Regular | 04/14/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp is in/on the walkin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Sound Condition - 4 penalty points
The molded lemons is/are unsound and should not be sold, served or consumed.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Hot water 103°F - 105°F @ 3-compartment sink
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. -did not wash hands before putting on gloves
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. -for tilapia
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen. -all sinks
- 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. asterick (*) not on ceviche on menu
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Regular | 12/09/2014 | 73 |
- Garbage and Refuse Disposal - GRP
No information available.
- Cleaning Equipment - GRP
No information available.
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Change of Ownership | 08/15/2014 | 100 |
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