- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling tortillas with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous desebrada prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing. There is evidence that the employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food preparation area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers 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. The shelves located in the reachin refrigerator are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bagged goods are not covered during storage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- 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.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 12/15/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked meat is in/on the container sitting on ice at a temperature of 105 to 109 degrees F.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 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. Candy and margarine containers are being reused for other foods. The door handles to the refrigerator located in the storage room has/have adhering foreign material. The sugar containers 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 - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour and sugar are not marked with the common name of the food it contains.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate.
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Regular | 08/31/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa and beef are on the counter top at an internal temperature of 57°F and 75°F respectively and are not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from the mop sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezers and refrigerators located in the kitchen have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Single service items are being re-used.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the kitchen are not installed or attached.
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Regular | 04/17/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mayonnaise is on the prep table at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The hominy is unsound and should not be sold, served or consumed. The can of hominy is dented.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling tortillas with his bare hands.
- 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 reused for other foods.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light shield is coming off by reachin refrigerator.
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Regular | 12/15/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mayo is/are at room temperature with an internal temperature of 90 to 94 degrees F and is not being maintained at 41 °F or below. The beans is in/on the reachin refrigerator at an internal temperature of 45 to 49 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
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The wastewater from the A/C unit is discharging in the hand sink located in the 3-compartment sink in the commissary area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The thank you bags 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. Observed frozen meats stored inside the thank you bags. The reachin freezer located in the food establishment has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces. There is bare wood in the 3-compartment sink area locate in the commessary area. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink in the commessary area are damaged. There are some holes in the wall by the 3-compartment sink in the commessary area.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 08/21/2014 | 81 |
| No violation noted during this evaluation. | Shared | 04/04/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses, slice tomatoes, sour cream, mayo, all cooked food and salsas is in/on the 3 reachin refrigerators at an internal temperature of 55 to 62 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked rice, and cooked pork is in/on the steam kettle at a temperature of 105 to 118 degrees F and is not being maintained at 135 °F or above.
- Approved Source/Labeling - 4 penalty points
The packaged caprison juices are not labeled as specified in law.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold cheeses, slice tomatoes, sour cream, mayo, all cooked food and salsas at 41°F (raw seafood at 34°F).
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair.
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Regular | 04/03/2014 | 83 |
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