- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells are at room temperature with an internal temperature of 70 to 74 degrees F and are not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The drink cooler and reach in display cooler in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the food establishment has/have adhering foreign material. The in-use utensils used for preparation or serving in the customer service area are not stored in a manner to prevent contamination of the product. Knives are being stored on a towel, which cannot be properly cleaned and sanitized. 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. Margarine container is being reused to store salsa. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Shelving and inside of freezers are not clean.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light shields are cracked.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises. TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The white refrigerator and freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/05/2016 | 89 |
- Sound Condition (corrected on site) - 4 penalty points
The canned whole kernal corn is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous potentially hazardous foods prepared and held in the True refrigerator in the dining area has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, microwave oven, and can opener located in the kitchen has adhering foreign material. The in-use utensils used for preparation or serving in the flour, menudo, and seasoned salt are not stored in a manner to prevent contamination of the product. Bowls are being instead of a utensil with a handle. The red, green, and white cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The meat is not covered during storage in prep cooler. TFER 229.164(i)(2) - Page 38. The canned goods, fries, and cooked green beans are not stored in food storage areas. Food is on the floor in the dining area.
- 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. The storage container for salt is not clean.
- Lighting - GRP
Light is out in men's restroom.
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Regular | 10/01/2015 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the raw beef product.
- 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.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sponges are being used in the establishment.
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Follow-up | 07/10/2015 | 93 |
- Sound Condition - 4 penalty points
The milk is unsound and should not be sold, served or consumed. Milk expired on 6-26-15
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous rice water 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
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies and flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Sanitizer water used for wiping cloths is greater than 200PPM.
- 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. City of Fort Worth manager is not on duty.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle down into the ice. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator gaskets located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Sponges are being used in the kitchen.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 07/06/2015 | 72 |
- Sound Condition (corrected on site) - 4 penalty points
The milk is unsound and should not be sold, served or consumed. The milk expired on 3/27/15.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Open employee drinks are stored in the back reachin refrigerator. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. The back handwashing sink has a bottle of cleaner stored inside of it.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the kitchen.
- 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. There is not a COFW manager on duty at the time of the inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and microwave oven located in the kitchen has/have adhering food or food particles.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dining room are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light in the vent a hood in the back is not shielded. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light in the front vent a hood is out.
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Regular | 04/02/2015 | 83 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked beef that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is 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 tortillas is/are not labeled as specified in law.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The dishes are not being sanitized.
- 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. There is not a certified food manager on duty at the time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material. 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. Ice scoop is stored with the handle down into the ice.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light is not shielded in the vent a hood. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms.
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Regular | 01/05/2015 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The refried beans and cooked beef are in the steam table at a temperature of 97-107°F and are not being maintained at 135 °F or above.
- Approved Source/Labeling - 4 penalty points
The packaged tortillas is/are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knife located in the kitchen has adhering food or food particles. The bulk food containers and gordita flattener 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 reachin refrigerator located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. The wood that the reachin refrigerator is sitting on is not a clean, smoothable surface.
- 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. Sponges are seen in facility.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light bulb in vent a hood and restrooms are not shielded. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in vent a hood.
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
The back door that leads outside does not self-close.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Shared | 10/22/2014 | 85 |
- Cold Holding Temperature - 5 penalty points
The cooked pork (pozole) is in/on the reach-in cooler at an internal temperature of 45°F and is not being maintained at 41 °F or below. The sliced ham and sliced cheese is at an internal temperature of 48°F and 46°F respectively and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The onions 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 .
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. Other The cook is using a trash can as a stand/table for a tray of food.
- Approved Source/Labeling - 4 penalty points
The packaged tortillas is/are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of eye drops are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the grill area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and the can opener located in the kitchen has/have adhering foreign material. The bulk food containers and gordita flattener 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 Protection - GRP
TFER 229.164(i)(1) - Page 38. The frozen chicken nuggets is/are not covered during storage.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen cooked pork product is/are being thawed improperly.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sponges are seen in facility.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen and grill area are not clean .
- 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. TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion. The fly swatter is being stored on prep table by food product.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises. TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
The back door that leads outside does not self-close.
- 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 | 10/20/2014 | 63 |
- Hot Holding Temperature - 5 penalty points
The meat is in/on the steam table at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked meat that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is 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
The ice machine located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dry goods is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The dry goods 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.
- Dead Pest Removal - GRP
Dead roaches in floor drains.
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Regular | 08/01/2014 | 88 |
- Sound Condition (corrected on site) - 4 penalty points
The dented cans is/are unsound and should not be sold, served or consumed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food container located in the reach-in cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. Shelves lined with aluminum foil.
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Regular | 05/02/2014 | 93 |
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