- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tongs located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly.
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Follow-up | 12/11/2015 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The soup and beans is in/on the metal pot below chicken warmer at a temperature of 77 the other 103 degrees F after cooling for 03 hours.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef product. Observed raw beef stored on the top shelf.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. Observed putting on gloves without washing hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- 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 walkin refrigerator. Observed re-using plastic grocery bags.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet rooms are not equipped with a tight fitting and self-closing door.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 12/09/2015 | 70 |
- Sound Condition (corrected on site) - 4 penalty points
The lettuce is/are unsound and should not be sold, served or consumed. The lettuce was observed on a dirty shelf without proctection.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. Cannot have a bucket of soap at the middle compartment of dishwashing area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the hand wash area are not stored in a manner to prevent contamination of the product, observed a knife stored behind hand sink faucet. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Cannot use cups for scoops.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(1) - Page 38. The cooked food in pots is/are not covered during storage.
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Regular | 08/26/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans, refried is in/on the prep table at a temperature of 80 to 84 degrees F after cooling for 03 hours.
- Sound Condition - 4 penalty points
The eggs in shell is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all meat items and sauces that is/are located in the reachin 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized food containers stored in the food preparation area are exposed to splash, dust, or other contamination. Observed using a plate for a scoop.
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Regular | 04/15/2015 | 84 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk chicken, sliced onions, and bulk items 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.
- 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 walkin refrigerator, observed using plastic grocery bag for rice.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. New employees do not have cards.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 12/18/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
At the walkin refrigerator in the raw chicken freezer and dessert refrigeration did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized cutting board stored in the 3-compartment sink area are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. All employees must have food handler's cards.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/15/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The countertop items only including sliced vegetables and cheese is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the prep table at an internal temperature of 45-50 degrees F or below and is not maintained at 34 °F or below. Observed shipment being delivered, due to manager walking the inspection, the manager inadvertently left box of salmon on table.
- Sound Condition - 4 penalty points
The milk is/are unsound and should not be sold, served or consumed. Observed out of date milk in walkin next to good milk.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed blender on table adhering bean residue. Observed rack of cutting broards stored below 6 inches off the ground. The wiping towels located in the food preparation area is/are not properly sanitized. Observed wiping towels over 200ppm.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The raw chicken is/are not stored in food storage areas.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The some food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 04/02/2014 | 84 |
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