- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Bug spray present in the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cooks in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
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Follow-up | 10/30/2015 | 94 |
- Sound Condition - 4 penalty points
The dough is/are unsound and should not be sold, served or consumed, observed the dough was not protected from contamination.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Approved Source/Labeling - 4 penalty points
The packaged bagged goods is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- Evidence of Insect Contamination - 3 penalty points
A roach was observed in or around the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Bug spray present in the food preparation area
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. Must control wastewater leak by fixing hand sink from leaking to the floor, observed standing water.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. Employee must have a thermometer to check proper temps.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the behind the table are exposed to splash, dust, or other contamination. Sanitary citation shall be given to owner based on pictures during re-inspection. The dough machines located in the food preparation area is/are not properly sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bakery products is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged. All holes in wall must be sealed and if holes are not sealed I will look for roaches and if roaches infection is found closure and citations shall be given.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly.
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Follow-up | 10/29/2015 | 70 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is/are at room temperature with an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The crack eggs 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 ready to eat foods 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the all sinks but 1 is used for purposes other than handwashing. The cooks is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling - 4 penalty points
The packaged bagged goods is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- Evidence of Insect Contamination - 3 penalty points
A single baby roach were observed in or around the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Bug spray is present in the food preparation area and is not needed for food service operations.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. Must control wastewater leak by fixing hand sink from leaking to the floor, observed standing water.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. Employee must have a thermometer to check proper temps.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the behind the table are exposed to splash, dust, or other contamination. Sanitary citation shall be given to owner based on pictures during re-inspection. The dough machines located in the food preparation area is/are not properly sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bakery products is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged. All holes in wall must be sealed and if holes are not sealed I will look for roaches and if roaches infection is found closure and citations shall be given.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly.
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Regular | 10/27/2015 | 61 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The milk, cheese, and dough 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's 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 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 against table and wall. Observed dough utensils stored in a dirty bucket. 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 bakery equipment not properly sanitized during usuage. The dough slicer and trays for pan dulce located in the food establishment has/have adhering food or food particles. The food prep table located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Follow-up | 01/22/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, cooked is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The milk, dough, cheese, any ready to eat food 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the at all handsinks.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug spray are present in the food preparation area and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the 3-compartment sink area is broken.
- 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 against table and wall. Observed dough utensils stored in a dirty bucket.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The box of butter and condiments is/are not covered during storage. The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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 | 01/21/2015 | 69 |
- Sound Condition (corrected on site) - 4 penalty points
The can of evaporated milk and raw dough without any food protection stored in dirty refrigeration is/are unsound and should not be sold, served or consumed.
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the cashier's area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the 3-compartment sink area is at an excessive concentration of 0 PPM to sanitize equipment and utensils.
- 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. Owner is now available during inspection to recieve information concerning manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dough machines located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The condiments, cake toppings, and icing is/are not stored in food storage areas.
- 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. Observed dirty shelving.
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Regular | 05/27/2014 | 80 |
Restaurant representatives - add corrected or new information about Panaderia Y Pasteleria Milagro, 3572 W Seminary Dr, Fort Worth, TX 76133 »