- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes are at an internal temperature of 48°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The broken eggs are unsound and should not be sold, served or consumed.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed food in hand sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The chemical is used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Pinesol is being used to clean and sanitize food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The clean plates located in the kitchen has adhering foreign material. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Clean knives are being stored between wall and three compartment sink. 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 chest/coffin freezer located in the kitchen has adhering ice build up and can't properly close.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The chicken and beef products are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Cell phones being stored on reach in cooler.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The blender and microwave does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent. Fort Worth Ordinance 12553, Section 16-122 (a). The storage containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/25/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells are at an internal temperature of 45 to 49 degrees F and are not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerators 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
There is evidence that an employee is 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. Serving spoon is stored in the handwashing sink.
- 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
Working containers of chemicals are not properly labeled. The medicine is present in the kitchen and is not needed for food service operations.
- 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 re-used. The food 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. Trim by the handwashing sink is damaged.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Jacket is hanging on food preparation shelf.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sinks in the kitchen are not maintained in good repair. The mop sink and food prep sink are both leaking.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave and blender do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/02/2014 | 78 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling tortillas with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator 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) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Dishes are stored in the handwashing sink. 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. The soap is diluted down and not effective.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemicals are not properly labeled. Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. Knives are stored directly behind 3 compartment sink. The microwave oven located in the kitchen has/have adhering dirt. The microwave oven 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. 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, single use and clean sanitized to go boxes stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Purses are on food storage shelves.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen is not maintained in good repair.
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Regular | 05/30/2014 | 73 |
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