- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug sprays are present in the kitchen and are not needed for food service operations.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate.
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Regular | 01/09/2016 | 93 |
- Hot Holding Temperature - 5 penalty points
The salsa is in the food warmer at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The employee is handling tortillas with their bare hands.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not properly washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 09/12/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The refried beans is in/on the reach in refrigerator at a temperature of 110 after cooling for 04 hours. The salas is in/on the reach in refrigerator at a temperature of 145°F after cooling for 30 minutes. The beef stew is in/on the reach in cooler at a temperature of 78°F after cooling for 04 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The salas is in/on the hot plate at a temperature of 127°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw shelled eggs is/are stored in contact with or under the raw beef product.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 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. The hot water was turned off when I came in to do the inspection today.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the food prep area has/have adhering food or food particles. The ice machine located in the dining room has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The cut tomatoes is/are not covered during storage.
- 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)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
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Regular | 05/09/2015 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
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 (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The moth balls are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The crock pot, microwave, and blender 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms.
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Regular | 01/17/2015 | 83 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans, pozole, caldo, and caldores is in/on the 3 door True Refrigerator at a temperature of 53 to 63 degrees F after cooling for overnight. The beans is in/on the 3 door refrigerator at a temperature of 110 to 114 degrees F after cooling for 05 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The carne puerco, cut meat, liver, chorizo, milk, and chicken is in/on the 3 door reachin refrigerator at an internal temperature of 45°F, 57°F, 55°F, 50°F, 58°F, respectively, and is not being maintained at 41 °F or below. Cooked peppers-62°F and pork fat meat-72°F to be discarded, also.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The rice that is/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.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The 3 door True Refrigerator is not holding cold meat at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The scented bleach used as the sanitizer in the 3-compartment sink area is not approved for use as an agent to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker 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. Battery spent in thermometer.
- 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.
- 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. Raw wood/paint chipping on shelving.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(m)(1) - Page 98. Excess refuse in the back door area is not being removed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the restrooms and in the kitchen by the handsink are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the entire facility are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(i) - Page 103. There are openings in the floors, walls, ceilings, windows, or doors of the establishment which could allow the entry of insects and rodents. Opening observed where the window-type a/c unit is installed.
- Plumbing- GRP
Water heater is leaking on incoming line.
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Regular | 09/06/2014 | 74 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The clean dishware is/are stored in contact with or under the wet wiping cloth.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 05/04/2014 | 89 |
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