- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce in water, and vegetables is/are stored in contact with or under the tripe and raw meat products. The cooked chicken and beef is/are stored in contact with or under the raw meat products. The pickled peppers is/are stored in contact with or under the raw meat. Raw meat in plastic bag hanging over pickled peppers
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Ladies restroom 78°F Men's restroom 68°F
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the warewash area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The microwave oven located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. Scoop used for chips are stored on top of the chip storage machine.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The drinks and vegetables is/are not stored in food storage areas.
- 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. Backsplah area of soda machine needs to be cleaned.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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 locate in the employee's and woman's restroom is not covered.
- 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. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the missing tiles are damaged. TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light in vent hood area is not shielded
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Regular | 12/11/2015 | 83 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tamalies are stored in contact with eggs, raw in-shells. The cooked meats are stored in contact with raw beef/meat product. Observation made in walkin refrigerator.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of rodenticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Can of Raid is stored next to tortillas, and pancake mix
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, soda machine nozzle, and microwave located in the food establishment has/have adhering foreign material.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle locate in the employee's and woman's restroom is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the dishwash machine area are not installed or attached. Missing ceiling panel TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Missing tile(s).
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dishwash machine area were left open.
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Regular | 08/04/2015 | 90 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cooks is/are handling ready to eat foods with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The potatoes are stored in contact with or under the raw chicken.
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine 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
Spoons stored in contact with the cooked meat. The ice machine located in the kitchen has/have adhering mold.
- 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 | 04/23/2015 | 82 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked rice and menudo that is/are located in the walkin freezer 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.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of degreaser 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
The walkin refrigerator shelves located in the food establishment has/have adhering foreign material.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. The employee restroom door is not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the employee restroom are damaged. The wall around the door in the employee restroom is damage. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cart board is been use as a mat in the 3-compartment sink area.
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Regular | 12/03/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cheese on the ice bucket is at 50°F.
- 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. Items stored in the hand sink.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an excessive concentration of 200 PPM to sanitize equipment and utensils. Dish washing machine bleach is 200 ppm.
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Follow-up | 08/26/2014 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans is on the pot at a temperature of 77 after cooling for 2 and a half hours. A citation will be issued for future reoccuring violation.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous food(s) is/are at room temperature with an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. Cheese, pico, sliced tomatoes, gravy, tomatillo, and butter in the prep cooler are not held at 41°F or below. A citation will be issued for future reoccurring violation.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Employee used hand sink to wash wiping towel.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen and employee restroom is not providing sufficient hot water for handwashing.
- 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 restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Chlorine at 200 ppm for the wiping towels.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin cooler in the server station did not have a readily available and visible thermometer.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pot of beans are not stored in food storage areas. Pot of beans are not stored 6 inches above the ground.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces.
- 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.
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Regular | 08/21/2014 | 68 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The hot food off the steam table is in/on the walkin refrigerator at a temperature of 88-125 °F. The salsa is in/on the walkin refrigerator at a temperature of 45 to 49 degrees F after cooling for 07 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in/on the reachin refrigerator at an internal temperature of 45 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 all ready to eat foods that are located in the walk-in and reach-in 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. Observed the restaurant is closed for the day and the employees moved the food from the steam table to the walkin cooler without placing a preparation date on it. Observed no containers were dated in any of the refrigerators.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin cooler is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The owner in the kitchen 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 shelves, steam table, bus tubs used to place ice in it for chilling had a dead fly in it, and counters located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized dish racks and food containers stored in the floor are exposed to splash, dust, or other contamination.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored bakery products are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of food 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.
- 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. TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Wooden floors. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 04/09/2014 | 71 |
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