El Amigo Taqueria, 5251 N Beach St, Fort Worth, TX 76137 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is in/on the food prep cooler at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The beef product is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The produce is stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chili rellenos that 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
There is evidence that an employee is drinking in an area other than the designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food establishment.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
|
Regular | 09/24/2015 | 80 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked pork that is/are 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.
- 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 food establishment. No hand drying provisions were available at the handwash facilities in the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The employee in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
|
Regular | 09/04/2014 | 81 |
| No violation noted during this evaluation. | New Facility | 03/03/2014 | 100 |
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