- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Sponge being stored in the handsink.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
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Regular | 12/02/2015 | 96 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The deli meat, cheese, and refried beans that 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.
- 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. A city of Fort Worth manager certificate is not available.
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Regular | 08/05/2015 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in the steam table at a temperature of 115°F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The WD-40 is present in the kitchen and is not needed for food service operations.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The onions are not stored in food storage areas.
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Regular | 04/10/2015 | 89 |
- 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 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
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 (corrected on site) - 3 penalty points
The slicer located in the kitchen has adhering food or food particles. 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 walkin refrigerator Sour cream containers are being used for other foods..
- 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 plywood underneath the microwave is not an easily cleanable surface.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
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Regular | 12/02/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is on the food prep table at an internal temperature of 75 to 79 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked meat and chicken is in the steam table at a temperature of 100 to 104 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is handling tortillas with their bare hands.
- 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 meats/chicken/fish.
- 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 refrigerator and walkin 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) (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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven, reachin refrigerator, and slicer located in the kitchen has/have adhering foreign material.
- 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 board used as a shelf underneath the steam table is not sealed.
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 08/11/2014 | 71 |
| No violation noted during this evaluation. | Regular | 04/07/2014 | 100 |
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