- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/ the prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed raw shrimp in the prep cooler cold holding at an internal temperature of 38°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked shrimp is stored in contact with or under the raw shrimp. Observed raw shrimp being stoed above cooked shrimp in prep cooler.
- 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. Observed the sanitizer wiping cloths being stored and used in the sanitizer buckets with an excess concentration of bleach, more than 200 PPM.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage/prep in the prep coolers. Observed single service bags and forks being used to store and prep food in prep cooler.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The chips are not stored in food storage areas. Observed buckets of chips being stored on the floor.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Observed single-service items being stored with old dusty equipment and chemicals (paint/cleaners).
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed the side door open on both dumpster.
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Regular | 01/06/2016 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, pico, and shredded cheese is at an internal temperature of 54°F, 46°F, and 48°F respectively and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 42 degrees F and is not maintained at 34 °F or below. Observed ceviche at 42 °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. Cook was washing jalapenos in the hand sink.
- Evidence of Insect Contamination - 3 penalty points
Roaches and flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser and bleach are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The cook in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering mold.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 09/14/2015 | 79 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
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Regular | 05/29/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood (Cerviche) is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. The raw chicken is in/on the food prep cooler at an internal temperature of 56°F and is not being maintained at 41 °F or below. The cut tomato is in/on the food prep cooler at an internal temperature of 46°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 refried beans, onions is/are stored in contact with or under the cerviche in the walk in refrigerator. The tamales is/are stored in contact with or under the raw meats in the freezer.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw chicken, fajita meat, and other stored foods in containers and bags that is/are located in the all freezers, refrigerators 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 employee's Fort Worth Food Manager's Certificate is expired. Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Observed standing water in under the oyster shucker and in the walk in refrigerator. Also the oyster shucker is leaking at the bottom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the raw bean and rice container in the kitchen are not stored in a manner to prevent contamination of the product. Observed scoop handle was in contact with the raw bean and rice. The ice machine located in the storage room has/have adhering foreign material. The microwave oven located in the kitchen has/have adhering food or food particles.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored food and raw meats are not marked with the common name of the food it contains.
- 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.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Ladies toilet room trash receptacle is not covered. TFER 229.167(h) - Page 105. Both toilet rooms is not provided with ventilation.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The bowl used as a rice scoop in the rice container and the oyster shucker wood top does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/22/2015 | 75 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous salsa verde (12/28) and shredded mixed cheese (12/26) prepared and held in the walkin refrigerator and reachin refrigerator has exceeded the maximum holding time in which it may be served.
- 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. -washing dishes in the hw sink
- 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. >200ppm
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. -manager not at facility during time of inspection and had critical violations during inspection
- 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. The chest freezer and reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine door and cutting boards on food prep tables located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The oyster shucker located in the kitchen has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. *current disclaimer is insufficent *asterick or symbol not shown on food products served raw
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. One is expired, one is not trained
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
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Regular | 01/09/2015 | 74 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Sticky fly trap hanging over food prep table.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager is not a certified food manager and/or has had critical violations during this inspection.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the kitchen are open, not screened or fit poorly.
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Regular | 09/08/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ceviche is in/on the walkin refrigerator at an internal temperature of 35 to 40 degrees F and is not being maintained at 41 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Splash out when draining mopsink.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the heater closet are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Follow-up | 05/23/2014 | 86 |
- Cold Holding Temperature - 5 penalty points
The cheese and sausage in food prep cooler across from the stove are at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below. Shredded cheese and sauces in food prep cooler beside the stove are at 49°F. The fish/seafood(ceviche) is in/on the walkin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling fruits/vegetables with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. Observed bucket of wiping cloths in handsink.
- 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.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the bar, on salsa container, at shelf above the 3 compartment sink and in the dry storage.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Several containers of insecticide are present in the food establishment and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. FW manager card expired 9/13. Manager/owner was not on duty.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer and both prep coolers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop holder located in the storage shelving area has/have adhering foreign material. Live insects where harboring behind attachment.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sanitizer solution too strong.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . Stagnant water at safe and near walk in cooler. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. Holes in walls allow harborage of insects. Several live roaches observed near the metal encasement by the warewash sink and underneath the metal shelving. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. Lots of missing baseboard in kitchen and bar.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- 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. Clutter allows for harboring and breeding of insects/(unused equipment, cardboard boxes, etc,.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly.
- Plumbing- GRP
Unable to locate RPZ
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/20/2014 | 63 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than 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 bar.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
TFER 229.166(g)(3) - Page 92 & 229.167(j) - Page 106. A service sink or curbed cleaning facility equipped with a floor drain is not provided or convenient. Wastewater/sewage is leaking/flowing from bar. No drain line to sanitary sewer from the soda gun.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda gun located in the bar has/have adhering foreign material. Dead insects inside holster and at warewash sink.
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Regular | 05/20/2014 | 84 |
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