- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables are stored in contact with or under the fish and hamburger patties.
- 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. Ice buildup in walkin freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fans in customer service area and walk in freezer/refrigerator.
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the hand wash area is not maintained in good repair. Leak at hand sink in drink station.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 12/17/2015 | 96 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the ladies and men's restrooms is not providing sufficient hot water for handwashing. Observed hot water temperature @ 83°F
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun holder located in the bar has adhering foreign material. The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle inside the ice for customer consumption.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fans in food establishment.
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Regular | 08/22/2015 | 91 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling cooked beef with their bare hands.
- 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Hot water turned off. Hot water in Lady's and Men's restroom at 83°F
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine, dish ware, shelves, and microwave open located in the kitchen have adhering foreign material. Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. Ice scoop stored on dirty shelve by ice machine.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The prepared food are not covered during storage. TFER 229.164(i)(2) - Page 38. The prepackaged product is/are not stored in food storage areas. prepackaged food stored on floor of walkin freezer.
- 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. Back splash of soda machine is dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fans in customer service area and walk in freezer/refrigerator.
- Plumbing- GRP
Two handsinks in kitchen has leak.
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Regular | 08/22/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, pico, meat, and cheese is in/on the reachin refrigerator at an internal temperature of 46 to 58 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 all ready to eat foods is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared foods that is/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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin cooler and the hot well with ice being used for cold hold storage is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The large trash can-type container storing chips located in the kitchen is/are not properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers of food 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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.
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Regular | 04/17/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sour cream and pico is at an internal temperature of 46 to 48 degrees F and is not being maintained at 41 °F or below. The cheese is in/on the prep table at an internal temperature of 69 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken and cooked beef are in/on the steam kettle at a temperature of 116 to 118 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
There is not toilet paper in the employee restroom.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
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Regular | 12/19/2014 | 80 |
- 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 bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
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Regular | 08/29/2014 | 94 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The salsa is in/on the walkin refrigerator at a temperature of 50 degrees F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat is in/on the reachin refrigerator at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The cheese, sour cream, pico, and guacamole is at an internal temperature of 70 to 74 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 steak is/are stored in contact with or under the hamburger meat.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The top of the dish machine, the chip drawer, the shelves under the cloth napkins that the glasses are stored on, the shelves under the flat grill, and the microwave oven located in the kitchen has/have adhering food particles and grease. Single service, single use and clean sanitized glasses stored in the waiters' station on cloth napkins are exposed to splash, dust, or other contamination. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Toilet Facilities - GRP
The employee restroom is not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 08/22/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The chili that is/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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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. The soda nozzles located in the waiter station in a pitcher of soda water is/are not properly sanitized. The chip drawer and the inside of the reachin refrigerator that has standing water located in the kitchen has/have adhering food particles and standing water. The container storing the dried peppers 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- 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 | 82 |
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