- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The beef product is in the steam table at a temperature of 115 to 119 degrees F. The cheese is in the steam table at a temperature of 100 to 104 degrees F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee 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 (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. Containers of degreaser 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 quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 100 PPM to sanitize equipment and utensils. The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The utensils located in the 3-compartment sink area and the ice machine have adhering foreign material.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Follow-up | 12/22/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef and chicken fajita meats are at an internal temperature of 125 to 129 degrees F.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The beef product is in the steam table at a temperature of 100 to 104 degrees 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. There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 dishwash machine area. No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soft drink dispensers located in the food establishment have adhering foreign material.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 12/09/2015 | 72 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Avocado w/diced tomato (53.6 F), diced tomato (48.4 F) and Yellow cheese (50.1 F) is at an internal temperature of 48 F to 54 F and is not being maintained at 41 °F or below.
- 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. An employee was observed rinsing a dirty towel in a handwashing sink. Another employee was observed retrieving water from a handwashing sink with a bucket inside the handwashing sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerators and reach in warmers 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 soda noozles for the "to go" soda machine located in the " to go" area has/have adhering foreign material. The dish ware located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils (knives) used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. Spacula and ice cream scoop were stored in standing water. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Styrofoam cups are being used to scoop up chicken broth. The in-use utensils ( scoops ) used for preparation or serving in the walkin refrigerator are not stored in a manner to prevent contamination of the product. Scoop handles are touching ready to eat food items (pico and salsa).
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The chichen broth is/are not stored in food storage areas but stored on the floor.
- 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. Some of these areas include: equipment storage shelving, railing and tops of equipment.
- Plumbing- GRP
Condensation from the air conditioner is dripping down along the prep table area on top of the middle of the pathway where food is transported.
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Regular | 08/12/2015 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken and beef are at an internal temperature of 120 to 124 degrees F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice bin located in the customer service area has adhering foreign material.
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Regular | 04/17/2015 | 88 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine 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 soft drink dispensers and margarita machines located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 12/12/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area 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 not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the customer service area has adhering foreign material.
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Regular | 08/28/2014 | 85 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher did not follow procedures for proper handwashing. The dishwasher handled soiled dishes and did not wash hands prior to handling clean dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food workers is drinking and eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Workers were drinking and eating while handling food.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
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Regular | 02/17/2014 | 89 |
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