- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beef product is in/on the prep table at a temperature of 120 to 124 degrees F after cooling for 02 hours.
- Sound Condition (corrected on site) - 4 penalty points
The dented cans is/are unsound and should not be sold, served or consumed.
- 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 .
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food workers is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Blue light fly trap is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed stored above clean dish area by dish washer machine.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored in butter after usage, and ice scoop stored on towels.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(2) - Page 38. The frozen box of meat is/are not stored in food storage areas. observed on the floor of walkin cooler. TFER 229.164(j)(1) - Page 39. Displayed tea containers must be protected from contamination.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 01/21/2016 | 77 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The dish machine used as the sanitizer in the bar is at an inadequate concentration of less than 50 ppm to sanitize equipment and utensils. 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bin, glass racks, coolers, soda gun and holster located in the bar have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the bar are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the bar are damaged.
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Regular | 09/24/2015 | 91 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The salsa, shredded cheeses, ranchero sauce, and refried beans is in/on the walkin refrigerator at a temperature of 75°F - 77°F, 48°F - 50°F, 50°F and 68°F, and 45°F - 47°F, after cooling for over 4 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The mlk, pico de gallo, ground meats, shredded cheeses, and cooked beans (9/13) is in/on the walkin refrigerator at an internal temperature of 45°F - 50°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards and food lid containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panel located in the kitchen has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is open
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Regular | 09/16/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the refrigerator at an internal temperature of 40°F and are not being maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat beef, chicken and pork in the kitchen 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezers, refrigerators and storage containers located in the kitchen have adhering foreign material.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service articles are being reused.
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Regular | 05/20/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shrimp is in the refrigerator at an internal temperature of 40°F and is not being maintained at 34 °F or below. The yogurt, salsa and milk are in the refrigerator at an internal temperature of 44°F, 45°F and 53°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
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The refrigerators, freezers, storage containers and soda nozzles located in the kitchen have adhering foreign material.
- Single-service/Single-use Articles - GRP (corrected on site)
Single service articles are being reused.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The refrigerators and freezers do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/13/2015 | 85 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 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 not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and microwave oven located in the food establishment have adhering foreign material.
- 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 | 09/05/2014 | 85 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The glassware and bar guns located in the bar have adhering foreign material.
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Regular | 09/05/2014 | 97 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The shredded chicken and chili is in/on the steam table at a temperature of 125°F - 130°F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel and can opener located in the kitchen has/have adhering foreign material. The white cloth on top of the tamales in the walkin refrigerator 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.
- 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. Eggs, Carne Asada, and Shrimp Ceviche - will require asterick No asterick on consumer advisory and no asterick on consumer advisory warning.
- 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. HVAC vents are full of dust in kitchen
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. not sealed - paint chipping TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the store room with the reachin freezers are not installed or attached.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. Outer door is not sealed - emits daylight
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 05/20/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked sliced chicken, cooked shrimp, American shredded cheese, cooked skirt steak, grilled chicken, guacomole, pico de gallo, and tomato based salsa is at an internal temperature of 46°F - 56°F, 46°F, 53°F, 66°F -67°F (steak & grilled chicken), 60°F (pico and guacomole), and 61°F - 64°F, respectively and is not being maintained at 41 °F or below. Items were located in the walkin refrigerator outside and the reachin refrigerator in the cooking line and by the microwave oven in the cooking line
- Hot Holding Temperature (corrected on site) - 5 penalty points
The queso and cream based sauce is in/on the steam table at a temperature of 120°F to 130°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Straw chip basket was inside the chip maker. Frozen shrimp being thawed in the walkin refrigerator was aboved cooked ground meat.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Dishwasher did not wash hands between after handling dirty dishes and before handling clean dishes from the dishmachine
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Toxic containers reused for food service or food containers reused for toxic items. Dishmachine chemical buckets reused for ice for cooling and to thaw ground beef The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. For dishmachine @ 200 ppm bleach
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the mop sink area is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The green cloths on top of the cooked beans and food containers next to the microwave oven in the cooking line, plastic container for the shredded lettuce and the white cloth in the walkin refrigerator in the container with the tamales 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 ice machine and can opener located in the kitchen has/have adhering foreign material. Some small white bowls under the microwave oven have adhering food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator @ the cooking line. Shopping bag stored with the cooked shrimp The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Silver scoop with handle was buried inside the ice.
- 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. Eggs, Carne Asada, and Shrimp Ceviche - will require asterick No asterick on consumer advisory and no asterick on consumer advisory warning.
- 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. HVAC vents are full of dust in kitchen
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. not sealed - paint chipping TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the store room with the reachin freezers are not installed or attached. TFER 229.167(p)(2)(A) - Page 106. Floors in the outside walkin storage room are not clean . beans, stained liquid and other debris on the flooring
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. Outer door is not sealed - emits daylight
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin freezer and the household refrigerator does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/13/2014 | 67 |
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