- Garbage and Refuse Disposal - GRP
Garbage and Refuse Disposal - Location and condition of receptacles.
Trash and cardboard in fenced in area outside rear of store.
Corrective action: Owner Santos said this would be cleaned up within 24 hours.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
Bag of carrots, bag of onions, boxes of oranges and limes, etc., plus some single service items on floor.
Corrective action: Owner Santos placed almost all mentioned items up off floor while inspector there.
- Food Protection - GRP
Food Protection - Storage, display and self-service.
No sneeze guard in front of food prep refrigerated unit.
Corrective action: Apparently this was overlooked by CH inspector several months ago on a change of ownership. Asked owner Santos to work on a proper sneeze guard by time of next inspection.
- Single-service/Single-use Articles - GRP
Single-service/Single-use Articles - Use and storage.
Single-service and washable plates stored with food contact surface exposed to possible fly contamination.
Corrective action: Asked owner Santos to turn these items upside down on a clean surface to help avoid fly contamination. Most were done by end of inspection.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Flies evident in facility.
Corrective action: Owner Santos encouraged to practice good fly control.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Oner Santos' wife has scheduled him to attend a FMC class in Arlington next month.
Corrective action: I left owner Santos the FMC website address also. Reminded him this must be accomplished.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
No thermometer in one refrigerated prep unit.
Corrective action: Secure thermometer for placement in refrigerated prep unit within 72 hours.
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Regular Inspection | 06/18/2010 | 91 |
- Handwash Facilities with Soap & Towels
TFER 229.167(e)(2) & (3) - Pages 104-105 Each handwashing station shall be provided with a supply of hand cleaning liquid, powder or bar soap and with disposable paper towels, approved continuous towel system or a heated-air drying device.
No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities in the food preparation area. No hand drying provisions were available at the handwash facilities in the food preparation area.
Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the food preparation area. Corrections must be made immediately. Hand drying provisions must be available at the handwash facilities in the food preparation area. Corrections must be made immediately.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days after obtaining State food manager card.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The cutting board located in the food preparation area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
- Posting Consumer Advisories- Choking/Reminder/Buffet
TFER 229.164(h); (r) & 173(b) - Pages 37, 55 & 135 A card, sign or other effective means of notification shall be displayed to notify customers that clean tableware is to be used upon return to self-service areas. Food establishments which deliver shellfish to a consumer for raw consumption shall inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such shellfish in raw or undercooked form. The Heimlich Maneuver Poster shall be in all food service establishments in a place conspicuous to employees or customers.
The Heimlich Maneuver poster is not conspicuously displayed in the facility.
Corrective action: The Heimlich Maneuver poster must be conspicuously displayed in the facility. Corrections must be made within 7 days.
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Change of Ownership Inspection | 02/19/2010 | 100 |
| No violation noted during this evaluation. | Shared Inspection | 02/17/2010 | 100 |
- Change of Ownership
The facility named at the top of this report is owned or operated by someone other than the owner of record.
The name of the owner/operator of this facility is someone other that the individual/company identified in Health Department records, on the Health Permit, the Certificate of Occupancy or on the Tax Certificate issued by the Texas Tax Commission.
Corrective action: Before the facility at this location can reopen for retail food operations to the public, the owner/operator must arrange for a Plan Review and Pre-opening Inspection or a Change of Ownership Inspection and apply for a new Health Permit at the Public Health Center, Room 219, 1800 University, Fort Worth, TX 76107. The name of the Health Permit holder must be the same as the name on the Tax Certificate issued by the Texas Tax Commission. In addition, the new operator must possess a valid Certificate of Occupancy issued by the Fort Worth Development Department. To schedule plan reviews or inspections, please call the Consumer Health Division at 817-871-7255. NEW OWNER'S NAME: _______________________________________________ NEW OWNER'S ADDRESS: ____________________________________________ ____________________________________________ ____________________________________________ NEW TEXAS TAX COMMISSION TAX ID NUMBER: ________________________
- Paper Test Strip Testing Devises - GRP
Paper test strip testing devises for testing sanitizing solutions.
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution is not readily available for use .
Corrective action: A test kit or other device that accurately measures the concentration in milligrams per liter (mg/L) of sanitizing solution shall be provided and readily available for use. Corrections must be made within 2 days.
- Lighting - GRP
Lighting - Protection and adequacy.
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. (both restrooms)
Corrective action: The light intensity shall be at least 10 foot candles at 30 inches above the floor in walk-in refrigerator units and dry food storage area and in other areas and rooms during periods of cleaning. Corrections must be made within 2 days.
- Floors, Walls and Ceilings - GRP
Floors, Walls and Ceilings - Cleanliness, materials and condition.
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mopsink area are not fitted with coving or closed and sealed. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces in some areas of kitchen and in restrooms. Acoustic tiles observed in prep area and restrooms. Opening in ceiling in area in utility closet. TFER 229.167(p)(1) - Page 106. Wall surfaces in the front prep area where pipe extends from wall are damaged.
Corrective action: Floor and wall junctures shall be coved and closed or sealed. Corrections must be made within 2 days. Materials for indoor floor, wall and ceiling surfaces shall be smooth, durable and easily cleanable where food establishment operations are conducted. Corrections must be made within 180 days. Close in area of ceiling at utilit;y closet area-7 days. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 2 days.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
Self closure device damaged on exit door.
Corrective action: Repair self closure device on exit door-2 days.
- Plumbing- GRP
Plumbing- Plumbing in facility not maintained in good repair.
Cold fixture missing at prep sink. Dirty floor drain. Drain plugs damaged at warewash sink.
Corrective action: Replace cold fixture at prep sink, use PVC instead of flex line and install splash guard.=2 days. Clean and sanitize floor drain at ware wash sink prior to open. Replace damaged drain plugs-prior to open.
- COMMENT:
Need gloves to prep ready to eat.
Corrective action: Provide prior to open.
- Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Pages 108 Insects shall be controlled within the facility and its contents and on the contiguous land or property under the control of the permit holder. Live insects shall be controlled by inspecting incoming shipments of food and supplies and the premises and, if insects are found, by applying a means of insect control approved in TFER 229.168(d)(2) & (h)(2) & (3). Harborage conditions shall be eliminated. Dead or trapped insects shall be removed from control devices and the premises to prevent their accumulation, decomposition or attraction of pests.
Gnats were observed in or around the reach in.
Corrective action: Gnats must be controlled and prevented access in or around thereach in. Corrections must be made within 2 days. Owner is calling pest control service to set up contract at time of inspection.
- Manager Demonstration of Knowledge/Certified Food Manager
TFER 229.163(a) & (b)(1)-(3) (a) Responsibility, assignment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector's questions as they relate to the specific food operation. TAC 25 Chapter 229 K (b) Food establishments shall have at least one certified food manager on staff. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed prior to expiration date listed on card. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card.
Your employee's Fort Worth Food Manager's Certificate is not available.
Corrective action: Your employee's Fort Worth Food Manager's Certificate must be available for the inspector immediately upon request or displayed. Corrections must be made within 7 days after obtaining State food manager card. Owner has food handler card, at least one person needs the food manager certificate in 14 days and register with City of Fort Worth for $15 fee within 7 days of receipt of State Food Manager Certificate.
- Thermometers Provided/Accurate/Properly Calibrated
TFER 229.165(d) & (h)(2) - Pages 62 & 71 Food temperature measuring devices shall be provided where required and readily accessible for use in ensuring attainment and maintenance of proper food temperatures. A temperature measuring devise shall also be provided and readily accessible for frequently measuring the washing and sanitizing temperatures at manual warewashing stations.
The owner in the food establishment did not have a properly calibrated food temperature measuring device.
Corrective action: Food temperature measuring devises that are scaled in Celsisus and Fahrenheit shall be accurate to plus or minus 1 ° Celsisus (1.8 °F) and those scaled in Fahrenheit only shall be accurate to plus or minus 2 °F. Corrections must be made within 2 days.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair
TFER 229.164(h)(2); 229.165(d)(1); (l)(3); (m) - (r) & (v) - (y) - Pages 35-36: 60 - 61; 78 - 84 & 86 - 88 Multi-use food contact surfaces shall be smooth and free of breaks, cracks, chips, pits, sharp internal angles, corners and crevices, rough welds or joints. Single-service and single-use articles may not be reused. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Cooking equipment shall be free of encrusted grease and other soil accumulations. Equipment food-contact surfaces and utensils shall be cleaned at the frequency and using methods outlined in TFER. Equipment food-contact surfaces and utensils shall be sanitized after cleaning and before use by following approved manual or mechanical hot water sanitization procedures or by following approved manual or mechanical chemical sanitization procedures. After cleaning and sanitizing, equipment and utensils shall be air-dried. Equipment, utensils and single-service/single-use articles shall be stored in a clean, dry approved location where they are not exposed to splash, dust or contamination and handled, displayed and dispensed so that contamination is prevented.
The reachin refrigerator and regrigerator shelving located in the food establishment has/have adhering soil.
Corrective action: The reachin refrigerator located in the food establishment must be properly washed, rinsed and sanitized and free of soil. Corrections must be made immediately.
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Change of Ownership Inspection | 05/11/2009 | 100 |
Restaurant representatives - add corrected or new information about Martinez Taqueria, 4620 E Lancaster Ave, Fort Worth, TX »