- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the pork product.
- Evidence of Insect Contamination - 3 penalty points
A single roach were observed in or around the 3-compartment sink area.
- 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 on duty must have a CFW Manager Card, owner is not working at location.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers 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 in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product, store hanging utensils on the wall and cutting board properly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- 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.
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Regular | 11/11/2015 | 87 |
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged dessert flans is/are not properly labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the dining room.
- 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 dining room refrigeration.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Follow-up | 07/09/2015 | 87 |
- Sound Condition (corrected on site) - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw fish.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling - 4 penalty points
The packaged desserts is/are not labeled as specified in law.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is not in proper working order to permit adequate handwashing. Observed the handsink without a faucet water spout.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of sticky fly traps are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the mop sink area is not equipped to prevent backflow into the potable water system. Observed mop sink is leaking and hand sink does not have a water spout.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the food prep area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized big pot stored in the grill area are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Cannot re-use buckets for food containers if the buckets has a label.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The drinks is/are not covered during storage.
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Regular | 07/08/2015 | 54 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the 3-compartment sink area is not equipped to prevent backflow into the potable water system. Observed 3 compartment sink is leaking with a catch bucket.
- 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 3-compartment sink area. Utensils stored above the sink must not be stored against the wall. Observed utensil stored in mop sink. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed an scoop stored improperly. The handle must not be stored in the food product.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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. Observed the bottom of blenders adhering dirt and food particles,
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the storage shelving area are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces by the mens' restroom are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. The handsink is leaking but works properly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/10/2015 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- 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. Must have drain plugs.
- 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. No food manager available during re-inspection.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food preparation area are damaged. Observed holes in the wall.
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Follow-up | 11/11/2014 | 84 |
- Cold Holding Temperature - 5 penalty points
The chicken is at an internal temperature of 80 to 84 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. Observed employee not using soap and washing hands in 3 compartment sink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. The mop sink in the 3-compartment sink area is used for purposes other than sewage disposal.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils located in the mop sink area has/have adhering dirt. The microwave oven located in the food preparation area has/have adhering food or food particles. The large pot located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Some of the employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The gallons of juice in the freezer is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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)(1) - Page 106. Wall surfaces in the food preparation area are damaged. Observed holes in the wall.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/07/2014 | 63 |
- Cold Holding Temperature - 5 penalty points
The various prepared food items is/are at room temperature with an internal temperature of 48°F-61°F and is not being maintained at 41 °F or below. Various items were stored in the 3-door cooler and 2-door cooler and were not being maintained at 41°F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The mop sink is located in very close proximity to clean dishes. Mop sink is almost in contact with rack where these items are stored.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The salsa that is/are located in the reach-in cooler 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 reach-in coolers are not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- 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
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. Mop sink is not in working order.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach-in coolers in the food establishment did not have a readily available and visible thermometer.
- 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. Screen door does not fit properly.
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Regular | 07/14/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The cooked meats, cooked vegetables and cheeses is in/on the food prep cooler at an internal temperature of 44 to 52 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 ready-to-eat potentially hazardous cooked containers of cooked meat items prepared and held in the food prep cooler has exceeded the maximum holding time in which it may be served. The dessert 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other Mopsink used to store clean pans. Reusing towel for hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employee was washing pans but there was no sanitizer set up in sink. The compartment was full of glassware that was air drying.
- 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. There is not a Certified Food Manager on duty. Certified Food Manager not on premises. There must be a CFM on duty at all times.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chef 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 refrigerators and freezers in the food establishment did not have a readily available and visible thermometer.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Non-food Contact Surfaces - GRP
Tape on press.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. 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.
- 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. Back door has gaps.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty mop sink is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/12/2014 | 72 |
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