- Cold Holding Temperature - 5 penalty points
The pork, pico, and beef tongue is in the upright cooler at an internal temperature of 60°F, 45°F, and 49°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the serving line is used for purposes other than handwashing. Ice machine is draining into the handsink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and meat storage containers located in the kitchen has adhering food or food particles.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth sanitizer was at 200ppm.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 02/08/2016 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food service worker 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 food service/dispensing area is used for purposes other than handwashing.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the food service/dispensing area did not have a readily available and visible thermometer. The walkin freezer did not have a readily available and visible thermometer.
- 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.
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Regular | 12/29/2015 | 90 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked pork is in/on the steam table at a temperature of 120°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the deli 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 chicharron display case are not stored in a manner to prevent contamination of the product. Scoop handle is touching the chicharron.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of onions is/are not stored in food storage areas. Bag of onions stored on the floor.
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Regular | 10/12/2015 | 88 |
- Non-food Contact Surfaces - GRP
The steam case for the hot food has foreign material.
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Follow-up | 06/12/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Mole at 70°F and are not being kept at 41°F or below for more than 4 hours. Repeat violation, a citation will be issued for future violations. The cooked beef is on the reachin refrigerator at an internal temperature of 49°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The packages of guava paste are ripped open.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
A fly is in the guava paste. There is a plate that holds the condensation water inside the the cheese/deli display case that is leaking water onto the packaged cheese.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheeses, deli meats, and the prepared and packaged beans and salsa that are located in the food establishment has/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 kitchen is used for purposes other than handwashing. Hose stored on the hand sink.
- Approved Source/Labeling - 4 penalty points
The packaged beans and salsa is/are not properly labeled as specified in law. The packaged lar are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment. Observed over 14 flies in the restaurant.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Hydrogen Peroxide (alcohol) stored on the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Scoop handle stored on the chicharron. The hot food warmer located in the dining area have adhering foreign material. The chicharron display container boxes have adhering foreign materials. The chicharron display container box located in the dining area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The slicer located in the deli area have adhering foreign material. The large spoon handle for the ceviche is stored in contact with the food.
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Regular | 06/10/2015 | 66 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment. Fruit flies were observed in or around the produce area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wood cases 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.
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Regular | 06/10/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The marinate red spice is contaminated with the raw meat blood.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The tube for the condenser of the refrigerator meat display case is discharging the water onto the floor.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The slicer, knife holder, and knives have foreign materials. The wood used to hold the band saw is not made of a nonabsorbent, easily cleanable, and smooth.
- Non-food Contact Surfaces - GRP
The shelves and fan cover have mold.
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Regular | 06/10/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The homemade mole is at an internal temperature of 70°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked beef is on the steam table at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The homemade and packaged pico, guacamole, beans, and salsa in the reachin refrigerator by the cash register does are not date marked.
- Approved Source/Labeling - 4 penalty points
TFER 229.164(r)(1)(B)(ii); Page 66; (ii) if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; The packaged mole is missing the ingredient labeling.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
A certified manager was not on duty during follow up inspection.
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Follow-up | 02/03/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked beans, tomatoes, and peppers are on a cart left to cool and are reading at 125°F, 90°F, and 90°F. A citation will be issued for future reoccuring violation.
- Cold Holding Temperature (corrected on site) - 5 penalty points
Salsa in the to-go cups was at 45°F located in the prep cooler.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored under the eggs, raw in-shells in the prep cooler.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The manager did not follow procedures for proper handwashing. Manager did not wash hands after handling raw meat.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink by the steam table is used for purposes other than handwashing. Waste water from the ice machine is draining into the hand sink.
- Approved Source/Labeling - 4 penalty points
The packaged lar are not properly labeled as specified in law.
- Plumbing- GRP
No drain plugs for the 3 compartment.
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Regular | 01/26/2015 | 74 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The spices used to marinate the meat is contaminated from the gloves that handled raw meat.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the meat cutting room are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the meat prep-area are not clean.
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Regular | 01/26/2015 | 90 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked cactus that is left out to cool is at 81°F after cooling for almost 2 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chili salsa is in/on the prep table at an internal temperature of 54°F-60°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beef are stored in contact with or under the eggs, raw in-shells located in the prep cooler.
- Approved Source/Labeling - 4 penalty points
The packaged mole and lard are not properly labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Scoop's handle is in contact with the chicarron.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 06/23/2014 | 70 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the display case are not stored in a manner to prevent contamination of the product. Scoop's handle is in contact with the meat.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 06/23/2014 | 91 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw pork is being stored next to ready to eat cheese.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the men's restroom.
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Regular | 04/24/2014 | 93 |
Restaurant representatives - add corrected or new information about Mi Tierra Carniceria #2, 4437 River Oaks Blvd, Fort Worth, TX 76114 »