- Hot Holding Temperature (corrected on site) - 5 penalty points
The eggs (scramble), chicken, al pastor, lengua, tablitas and rice is in/on the steam table at a temperature of 105 to 130 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The papaya is/are unsound and should not be sold, served or consumed. Moldy papaya observed in the walkin refrigerator.
- 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 eggs, raw in-shells in the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous Tamales (09-30-15) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- 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. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service workers 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 stem thermometer they have range from 50°F-550°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic used as liner in the shleves located next to the prep-cooler 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 shelves located in the kitchen has/have adhering food or food particles.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 12/01/2015 | 74 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the pork product.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the wiping cloth sanitizing solution is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The both meat slicers located in the meat market has/have adhering food or food particles. The cutting board and knife located in the meat market is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the sauce. Single service, single use and clean sanitized tongs stored in the 3-compartment sink area are exposed to splash, dust, or other contamination.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the meat market are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces under the cold hold display are damaged.
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Follow-up | 11/10/2015 | 87 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried pigs' feet is in/on the hot hold display at a temperature of 85 to 89 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw meat is/are displayed in contact with or under the melting ice from the cold unit.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced meat and cheese that is/are located in the cold hold display 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 (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the meat market did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The hot hold display in the meat market did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knife located in the cold hold display and the strainers used in the fryer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The carts and shelves, window glides of the cold hold display, meat slicers, grinder, band saw and large meat containers in the walkin refrigerator has/have adhering food or food particles. The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. 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. Bowls without handles are being used to scoop spice.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The soda is/are not stored in food storage areas.
- 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.
- Toilet Facilities - GRP
Toilet seat is broken in the men's restroom.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the meat market are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the meat market are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces under the cold hold display are damaged.
- 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.
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Regular | 11/09/2015 | 69 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, tomatoes and salsa is at an internal temperature of 47°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken and eggs is in/on the steam table at a temperature of 119°F and is not being maintained at 135 °F or above.
- Handwash Facilities with Soap & Towels (corrected on site) - 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 kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- 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 | 09/02/2015 | 81 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the meat market 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. Deli meat and carnitas are not date marked.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bar is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the meat market.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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 - 3 penalty points
The slicer located in the meat market has adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the meat market are not clean .
- 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.
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Regular | 07/20/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk and individual packed salsa, is at an internal temperature of 46 - 49°F and is not being maintained at 41 °F or below. Observed reach in at internal temperature of 46 - 49°F Milk 49°F Salsa 47°F
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sliced sausages, short ribs, green sauce with meat, meat with onions and meat with vegetables is in/on the hot hold at a temperature of 118 - 139°F and is not being maintained at 135 °F or above. Sliced Sausages 122°F Short Ribs 129°F Green sauce with meat 139°F Meat with Onions 118°F Meat with Vegetables 135°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables, green salsa, red salsa is/are stored in contact with or under the beef product.
- 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
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walk in refrigerator. Plastic single-service container stored in red salsa.
- 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. Handles to hand wash sink are dirty.
- 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)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Cell phones, purse stored next food items in kitchen.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Follow-up | 06/11/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The cut/sliced tomatoes is at an internal temperature of 46°F and is not being maintained at 41 °F or below. The green salsa is at an internal temperature of 43°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The vegetable soup with meat is in/on the stove at a temperature of 114°F and is not being maintained at 135 °F or above. The green soup is in/on the 3-compartment sink at a temperature of 108°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas are stored in contact with the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen and customer service area..
- 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 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the walkin refrigerator has/have adhering foreign material. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Follow-up | 06/08/2015 | 73 |
- Cold Holding Temperature - 5 penalty points
The salsas and sliced tomatoes in the salad bar is at an internal temperature of 45 - 58 degrees F and is not being maintained at 41 °F or below. Red Salsa 58°F Green Salsa 47°F Light Green Salsa 47°F Sliced Tomatoes 47°F The deli meat is at an internal temperature of 54°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The soup is in/on the pot at a temperature of 111 - 124°F and is not being maintained at 135 °F or above. Vegetable Soup 111°F Menudo/Red Soup 124°F Soup with Meat 122°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas is/are stored in contact with or under the eggs, raw in-shells. The ground tomatoes is/are stored in contact with or under the beef product.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the customer service area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Food service worker washed and rinsed black cooking pan and tongs, but did not sanitize equipment. The bleach used as the sanitizer in the 3-compartment sink area is at an excessive concentration of >200 PPM to sanitize equipment and utensils. The bleach used as the sanitizer in the food preparation area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils. The bleach used as the sanitizer in the food preparation area is at an inadequate concentration of >200 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside microwave and inside ice machine located in the food establishment has/have adhering foreign material. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Scoops used for salsa and dry goods do not have a handle. The storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The uncovered containers of food are stored on the floor. Pot with green tomatoes stored on floor of kitchen. TFER 229.164(j)(2) - Page 39. Displayed soups must be protected from contamination.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fans in walkin refrigerator. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Follow-up | 06/04/2015 | 74 |
- Cold Holding Temperature - 5 penalty points
The salsas in the salad bar is at an internal temperature of 51 - 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The beef product is at a temperature of 94°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cut and sliced vegetables is/are stored in contact with or under the beef product. Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Bottles of Corona stored in ice machine and ice is being used to cool packaged and prepared food.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sauces, and meat products that 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 employee did not follow procedures for proper handwashing.
- 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 restroom. Men's restroom does not have soap. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the kitchen. No hand drying provisions were available at the handwash facilities in the restroom. Hand drying provision not provided in men's restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is not approved for use as an agent to sanitize equipment and utensils. Floral scented bleach used for sanitizer in 3-compartment sink area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized scoop stored in the storage room 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 kitchen. Single-use containers used as scoops for sugar, rice and salt. The ice machine located in the storage room has/have adhering foreign material.
- 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 sauces, meat products, vegetables is/are not covered during storage. Observation made in walkin refrigerator. TFER 229.164(j)(1) - Page 39. Displayed Horchata drink must be protected from contamination. Drink not covered. TFER 229.164(i)(2) - Page 38. The onions, and peppers is/are not stored in food storage areas. TFER 229.164(j)(2) - Page 39. Displayed salt must be protected from contamination. Observed open container of salt on counter where customers are using bear hands to grab content to season food.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage room are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on fans in walkin refrigerator.
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Regular | 06/01/2015 | 63 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice tomatoes and salsas is at an internal temperature of 43 to 45 degrees F and is not being maintained at 41 °F or below.
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Change of Ownership | 03/06/2015 | 95 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
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Change of Ownership | 03/06/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked pork 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
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. Knives stored between prep-table and the wall.
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Change of Ownership | 03/06/2015 | 93 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils and equipments located in the bakery has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Change of Ownership | 03/06/2015 | 94 |
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