- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beef stew is stored in contact with or under the eggs, raw in-shells.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the men's restroom.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The soups in the reachin refigerator are not covered during storage.
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Regular | 02/12/2016 | 93 |
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the drink station has/have adhering foreign material. The microwave oven located in the kitchen has/have adhering food or food particles. The knives, white storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The storage 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. Observed household tupperware in kitchen and reachin refrigerator/freezer.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prepared foods is/are not covered during storage.
- 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. Storage shelves in kitchen are not free of dust, dirt, food residue, and other debris.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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.
- 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. Ceiling surfaces in the restroom are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/11/2015 | 90 |
- Cold Holding Temperature - 5 penalty points
The sliced tomatoes and shredded cheese is at an internal temperature of 50°F - 52°F and is not being maintained at 41 °F or below. Sliced tomatoes 50°F Shredded cheese 52°F
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tortillas are stored in contact with ground beef.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, microwave located in the kitchen has/have adhering foreign material. The storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The storage containers and microwave ovens does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/14/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice tomatoes, cheese, chorizo, cream, cooked beans, and cooked cactus is at an internal temperature of 46 to 50 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service workers is/are handling lettuce and tortillas with their bare hands.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The chest/coffin freezer in the storage room did not have a readily available and visible thermometer.
- 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.
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Regular | 03/10/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The shredded cheese, slice tomatoes, salsa, beans, cooked cactus and chorrizo is at an internal temperature of 48 - 53°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The jalapenos and butter is/are stored in contact with or under the eggs, raw in-shells.
- 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. The all ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are rinsing off the sanitizer.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized clean utensils stored top of the grease trap lid are exposed to splash, dust, or other contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(j)(2)(A); Page 88; (2) Fixed equipment, elevation or sealing. (A) Except as specified in subparagraphs (B) and (C) of this paragraph, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 15-centimeter (6-inch) clearance between the floor and the equipment. There prep-cooler located in the kitchen is not elevated on legs and/or seal to the floor.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/11/2014 | 78 |
- Cold Holding Temperature - 5 penalty points
The green salsa, slice tomatoes, and red salsa is at an internal temperature of 53 to 69 degrees F and is not being maintained at 41 °F or below.
- 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 eggs, raw in-shells. The eggs, raw in shell are stored above cooked food in the reachin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked beef, cooked beans, and soup 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are rinsing off the sanitizer.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food service workers in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material. 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. Single service, single use and clean sanitized blender jar and other utensils stored in top of the grease trap lid are exposed to splash, dust, or other contamination.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 07/02/2014 | 75 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerators have been refrigerated for more than 24 hours and 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
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.
- 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 | 03/03/2014 | 93 |
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