- Cold Holding Temperature (corrected on site) - 5 penalty points
The Guacamole (45.5 F) and Raw Shrimp (40.1 F) is at an internal temperature of 46 F for Guac and 40 for raw shrimp and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The Chiles rellenos, red & green salsa, and cooked chicken 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.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils (tongs, knives, and mixing spoons) used for preparation or serving in the kitchen of food establishment are not stored in a manner to prevent contamination of the product. The tea urn noozles and coffee machine spigots located in the server beverage area 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.
- Food Protection - GRP
The server's is wearing nail polish 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. These areas include: tops of all equipment, gaskets of all equipment, doors and door handles of all equipment, storage areas and all railings.
|
Regular | 10/12/2015 | 73 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The bartender is/are handling and cutting limes with their bare hands.
- Proper/Adequate Handwashing - 4 penalty points
The bartender did not follow procedures for proper handwashing. Bartender does not wash her hands for the 20 seconds that are required.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the bartender 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 - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The frozen margarita machine located in the bar has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Bartender does not have a food handler card.
|
Regular | 10/12/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The steak is in/on the reachin refrigerator at an internal temperature of 55°F and is not being maintained at 41 °F or below. Observed steak at an internal temperature of 56°F from yesterday. The sausages and ribs is at an internal temperature of 43-46°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen meats in ziplock bags that is/are located in the walkin freezer 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
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed plastic bags inside handwash sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the sanitizer bucket in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- 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.
- 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 microwave with food particles inside.
- 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.
|
Regular | 06/16/2015 | 78 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside surfaces of keg coolerr where other items are stored located in the bar has adhering food or food particles.
- 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)(2)(A) - Page 106. Floors in the bar are not clean .
|
Regular | 04/21/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Ready to eat foods are in the walkin refrigerator and undated.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda fountain and can opener located in the kitchen has/have adhering food or food particles. The damaged plastic containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 02/06/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the drink station is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave and soda machine located in the kitchen have adhering food or food particles. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
|
Regular | 10/14/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 48°F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bag in box area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold seafood/ tomato at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the bag in box soda area is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dump sink and soda fountain located in the kitchen have adhering foreign material.
|
Regular | 06/02/2014 | 82 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the bar is inaccessible to food service employees. blocked by box.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the warewash area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from bar gun holder.Drain line not connected.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the bar is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The limes stored on floor are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean .
|
Regular | 04/07/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the drawer cooler at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The salsa and other prepared foods that is/are located in the walk-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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of vitamins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the handwash area is obstructed and dirty water is backed up into the sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook 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.
- 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.
|
Regular | 02/12/2014 | 75 |
Restaurant representatives - add corrected or new information about Los Sapitos Y Las Ranitas, 4200 South Freeway , Fort Worth, TX 76115 »