Taco Cabana #287, 801 N Beach St, Fort Worth, TX - Restaurant inspection findings and violations

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Business Info

Restaurant: TACO CABANA #287
Address: 801 N Beach St, Fort Worth, TX 76111-5946
County: Tarrant
Type: Fast Food Restaurant
Phone: 817-665-8780
Smoking: Non-Smoking Facility
Total inspections: 9
Last inspection: 10/07/2010
Score
91

Restaurant representatives - add corrected or new information about Taco Cabana #287, 801 N Beach St, Fort Worth, TX »

Inspection findings

Inspection Type

Date

Score

  • Floors, Walls and Ceilings - GRP
    Floors, Walls and Ceilings - Cleanliness, materials and condition.
    TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the mop area are not fitted with coving or closed and sealed. 1 tile is broken. TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. Floors need to be regrouted, especially at food prep areas near food prep sinks. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Need drop ceiling in closeted area of men's restroom. Need to close off all openings in this area, also. Opening in wall around pipe in cabinets at soft drink dispenser.
    Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made immediately. Employees are in process of final detail on restaurant. Floor and wall junctures shall be coved and closed or sealed. Corrections must be made within 2 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 7 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 14 days. Seal all openings in walls and ceiling in water heater closet in men's rest room. Seal any openings in walls at beverage station.
  • Toilet Facilities - GRP
    Toilet Facilities - Construction and accessibility.
    TOILET IN MENS ROOM NEEDS TO BE CLEANED. Clean restroom again-urine scent detected.
    Corrective action: THOROUGHLY CLEAN RESTROOMS TODAY.
  • Premises - GRP
    Premises - Condition.
    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.
    Corrective action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment and litter. Corrections must be made within 3 days. ITEMS CLUTTERING THE WATER HEATER CLOSET OF MEN'S RESTROOM NEED TO BE REMOVED.
  • 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 and roaches were observed in or around the handwash area at drive through.
    Corrective action: Flies and roaches must be controlled and prevented access in or around the handwash area at drive through. Corrections must be made within 2 days. Ecolab treated facility on 10-6-10. Ecolab scheduled to retreat facility on Sunday in the pm. Continue efforts through your INTEGRATED PEST CONTROL MANAGEMENT PROGRAM TO ELIMINATE FLY INFESTATION and presence of roaches IMMEDIATELY-
  • 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 ice maker located in the food establishment has/have adhering mold in the crevices that require more effort to eliminate. The pans located in the food establishment has/have adhering food or food particles.
    Corrective action: The ice maker located in the food establishment must be properly washed, rinsed and sanitized and free of mold. Corrections must be made immediately. The pans located in the food establishment must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. ESTABLISH A DAILY, AS WELL AS, WEEKLY CLEANING AND MAINTENANCE SCHEDULE FOR YOUR EMPLOYEES TO KEEP FACILITY SANITARY.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training. 13 FHC/FMC OUT OF 26 EMPLOYEES
    Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 6 days. MANAGER STATES A TRAINING IS SCHEDULED FOR MONDAY, OCT.10, 2010 AT 5 PM.
Follow-up Inspection10/07/201091
  • Garbage and Refuse Disposal - GRP
    Garbage and Refuse Disposal - Location and condition of receptacles.
    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.
    Corrective action: Outside receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered with tight-fitting lids or doors. Corrections must be made immediately. PRIOR TO OPEN A storage area and enclosure for outside receptacles and waste handling units and for refuse, recyclables and returnables shall be free of unnecessary items and clean. Corrections must be made WITHIN 24 HOURS-SCHEDULED TO CLEAN AT 5 PM TONIGHT.
  • Wiping Cloths/Linens/Napkins/Sponges - GRP
    Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
    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.
    Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately. STORE CLOTHS IN SANITIZER NOT LYING ON COUNTER TOPS AND SHELVES.
  • Floors, Walls and Ceilings - GRP
    Floors, Walls and Ceilings - Cleanliness, materials and condition.
    TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
    Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within PRIOR TO OPEN.
  • Outer Openings: Doors, Windows, Walls, Roof - GRP
    Outer Openings: Doors, Windows, Walls, Roof - Tight-fitting, holes, entryways.
    TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly.
    Corrective action: Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes ands other gaps along floors, walls and ceilings, closed tight-fitting windows, and solid self-closing, tight-fitting doors. Corrections must be made within PRIOR TO OPEN. REPAIR SELF CLOSURE DEVICE AND ENSURE DRIVE THRU AIR CURTAIN STAYS ON.
  • Toilet Facilities - GRP
    Toilet Facilities - Construction and accessibility.
    TOILET IN MENS ROOM NEEDS TO BE CLEANED.
    Corrective action: THOROUGHLY CLEAN RESTROOMS TODAY.
  • CLOSURE NOTICE
    You are hereby notified that you must take immediate action to close your food facility to the public until appropriate corrective actions are taken to safeguard the public from hazards detailed above in this report.
    Serious health violations were identified during today's health inspection. You must close your food facility immediately to the public until appropriate corrective actions are completed.
    Corrective action: Before the facility named in this report can reopen for food service operations to the public, the owner/operator must take immediate corrective action to correct identified hazards and request a reinspection by a Health Department Consumer Health Specialist. Due to the closure of the facility, the facility is required to pay a fee of $125 at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue, Room 154 before the facility will be scheduled for a re-inspection. The Consumer Health Specialist named at the bottom of this report will contact you to set up an appointment for a re-inspection after the payment is received. The closed facility must meet minimum standards before it can be re-opened.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The GUACAMOLE AND SALSA IN PORTION CUPS AT DRIVE THRU is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool the GUACAMOLE AND SALSA IN PORTION CUPS AT DRIVE THRU to 41 °F or below. Corrections must be made immediately.
  • Proper/Adequate Handwashing (corrected on site)
    TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
    The food service worker did not follow procedures for proper handwashing.
    Corrective action: The food service worker will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
    TFER 229.163(e), (f), (g), (h), (i), (j) & (k) - Pages 21-26 Except as specified, food handlers shall not eat, drink or use any form of tobacco except in designated areas; shall not work with exposed food, clean equipment, utensils and linens or unwrapped single service when experiencing discharges from the eyes, nose or mouth; shall wear hair restraints; and may not care for or handle animals
    The handwashing sink in the cashier's area is used for purposes other than handwashing. WIPING CLOTH BUCKET IS STORED INSIDE HANDSINK.
    Corrective action: The handwashing sink in the cashier's area must not be used for purposes other than handwashing. Corrections must be made immediately.
  • Handwash Facilities with Soap & Towels (corrected on site)
    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 drying provisions were available at the handwash facilities in the DRIVE THRU AND CASHIER AREA.
    Corrective action: Hand drying provisions must be available at the handwash facilities in the DRIVE THRU AND CASHIER AREA. Corrections must be made immediately.
  • 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.
    FLY INFESTATION IS observed in or around the food establishment.
    Corrective action: Flies must be controlled and prevented access in or around the food establishment. Corrections must be made TODAY. USE INTEGRATED PEST CONTROL MANAGEMENT PROGRAM TO ELIMINATE FLY INFESTATION IMMEDIATELY-
  • Toxic Items Properly Labeled/Stored/Used (corrected on site)
    TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
    Working containers of sanitizer are not properly labeled. A SOLUTION WHICH IS NOT SANITIZER IS STORED INSIDE A SPRAY BOTTLE LABELED AS SANITIZER.
    Corrective action: All working containers of sanitizer must be properly labeled. Corrections must be made immediately.
  • Warewashing & Sanitizing @ ___ ppm/Temperature
    TFER 229.165(g)(2) & (k)(7)-(15) The wash compartment of the sink shall, when used for washing, contain a wash solution mixed according to manufacturer's label instructions. The temperature of the wash solution shall be maintained at not less than 43 °C (110 °F) unless specified differently by the manufacturer of the washing agent. If a detergent-sanitizer is used without a hot water rinse, the same agent must be used in both the cleaning and sanitizing steps. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions. If hot water is used for sanitizing, the temperature of the water shall be maintained at 77 °C (171 °F) or above. TFER 229.165(k)(5)-(15) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and the manufacturer's instructions. The wash compartment shall contain a wash solution or other cleaning agent mixed according to the manufacturer's label instructions. The wash, rinse and sanitizer solutions shall be maintained clean. The temperature of the wash solution shall be maintained at not less than 74 °C (165 °F) in stationary rack/single temperature machines; not less than 71 °C (160 °F) in single tank/dual temperature machines; and not less than 66 °C (150 °F) in stationary rack/dual temperature or multi-tank/multi- temperature machines. The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 49 °C (120 °F). In warewash machines, the rinse water temperature of the fresh hot water as it enters the manifold may not be more than 90 °C (194 °F) or less than 74 °C (165 °F) in stationary rack/single temperature machines or not less than 82 °C (180 °F) in all other types of machines. The hot water flow pressure may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) in the water line near the sanitizing rinse control valve. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA approved manufacturer's label use instructions.
    The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
    Corrective action: The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area must be at a concentration of > 50ppm bleach or >200 ppm quaternary ammonium compound to sanitize equipment and utensils. Corrections must be made immediately.' MANAGER SET UP CHLORINE SOLUTION AT WAREWASH SINK.
  • 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 REACH IN in the DRIVE THRU did not have a readily available and visible thermometer.
    Corrective action: The DRIVE THRU REACH IN in the DRIVE THRU must have a readily available and visible thermometer. 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 ALL FOOD EQUIPMENT INCLUDING BUT NOT LIMITED TO MICROWAVE, SHELVING IN WALK IN, ETC located in the food establishment has/have adhering food or food particles. ICE MAKER AND SODA NOZZLES MOLDY. The ICE BUCKET located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. CUTTING BOARDS DAMAGED. SHELVING IN DRIVE THRU REACH IN RUSTED.
    Corrective action: ALL FOOD EQUIPMENT located in the food establishment must be properly washed, rinsed and sanitized and free of food or food particles. Corrections must be made immediately. The ICE BUCKET located in the food establishment must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. REPLACE OR RESURFACE DAMAGE/BADLY SCORED CUT BOARDS.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training. 13 FHC/FMC OUT OF 26 EMPLOYEES
    Corrective action: Any employee that handles food or cleans dishes or utensils must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
Regular Inspection10/06/201066
  • 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 were observed in or around the ice machine Observed 5-6 living flies aroung the ice machine and 10-12 dead flies in the edge of the ice machine door.
    Corrective action: Flies must be controlled and prevented access in or around the ice machine. Corrections must be made within immediately. Take corrective action immediately to remove dead flies and to eliminate the live flies, as well as the cleaning of the ice machine as discussed. Corrections shall be made immediately.
Complaint Inspection08/12/201097
  • Garbage and Refuse Disposal - GRP
    Garbage and Refuse Disposal - Location and condition of receptacles.
    TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
    Corrective action: Outside receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered with tight-fitting lids or doors. Corrections must be made immediately.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The sour cream is at an internal temperature of 52-76 and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool the sour cream to 41 °F or below. Corrections must be made immediately.
  • Handwash Facilities Adequate & Access (corrected on site)
    TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
    The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
    Corrective action: The handwashing sink in the 3-compartment sink area must provide sufficient hot water for handwashing. Corrections must be made immediately .
  • 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.
  • 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 were observed in or around the food establishment.
    Corrective action: Flies must be controlled and prevented access in or around the food establishment. Corrections must be made within 3 days.
  • Toxic Items Properly Labeled/Stored/Used
    TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
    The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an excessive concentration of >200 PPM to sanitize equipment and utensils. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Corrective action: The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area must be at a concentration of >200 PPM to sanitize equipment and utensils. Corrections must be made immediately. All containers of chemical must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
  • Sewage/Wastewater Disposal System, Proper Disposal
    TFER 229.166(g)(2) & (4); (i)(5) & (j) - (k) - Pages 92 & 94-95 A plumbing system shall be maintained in good repair. At least one toilet and not fewer than the number of toilets required by law shall be provided. If authorized, urinals may be substituted for toilets as specified by law. The plumbing system shall be installed to preclude the backflow of a solid, liquid or gas contaminant into the water supply system. Grease traps/interceptors shall be maintained according to City Ordinance. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is constructed, maintained and operated according to law.
    Wastewater/sewage is leaking/flowing from handwash area.
    Corrective action: The handwash area must be repaired and cleaned to relieve the backup of wastewater/sewage. Corrections must be made immediately.
  • 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 in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. The soda nozzles located in the has/have adhering mold.
    Corrective action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately. The soda nozzles located in the must be properly washed, rinsed and sanitized and free of mold. Corrections must be made immediately.
Regular Inspection06/10/201077
  • Floors, Walls and Ceilings - GRP
    Floors, Walls and Ceilings - Cleanliness, materials and condition.
    TFER 229.167(p)(2)(A) - Page 106. Floor and wall surfaces behind the ice machine are not clean .
    Corrective action: The physical facility shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. Corrections must be made within 2 days.
  • Hot Hold (135 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
    The enchiladas is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
    Corrective action: Rapidly reheat enchiladas to 165 °F and maintain at 135 °F or higher throughout the hot holding period. Corrections must be made immediately.
  • Handwash Facilities with Soap & Towels (corrected on site)
    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 drying provisions were available at the handwash facilities in the drive thru.
    Corrective action: Hand drying provisions must be available at the handwash facilities in the drive thru. 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 96 hours.
  • 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 soft drink dispenser located in the customer service area has adhering foreign material.
    Corrective action: The soft drink dispenser located in the customer service area must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training.
    Corrective action: employee must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Hazel Harvey Peace Center for Neighborhoods, 818 Missouri Avenue. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 154. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 154. Contact the Consumer Health Division at 817-392-7255 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 817-392-7255 for details or ask your inspector. Corrections must be made within 7 days.
Regular Inspection02/24/201083
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool thecheese to 41 °F or below. Corrections must be made immediately.
  • Handwash Facilities with Soap & Towels (corrected on site)
    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 cashier's area.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the cashier's area. Corrections must be made immediately.
  • 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 food prep cooler in the food service/dispensing area did not have a readily available and visible thermometer.
    Corrective action: The food prep cooler in the food service/dispensing area must have a readily available and visible thermometer. 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 soda nozzles located in the customer service area has/have adhering foreign material. The ice bin located in the drive-thru has/have adhering foreign material. The food storage containers and spatula located in the 3-compartment sink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
    Corrective action: The soda nozzles located in the customer service area must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. The ice bin located in the drive-thru must be properly washed, rinsed and sanitized and free of foreign material. Corrections must be made immediately. The food storage containers and spatula located in the 3-compartment sink area must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately.
Regular Inspection11/11/200986
  • COMMENT:
    Corrective action: Correct any remaining critical and/or noncritical violations from inspection report dated 05-14-09 and follow up inspection. Post employee handwash signage in ladies restroom.-7 days. Stem to tea dispenser needs to be trimmed to 45 angle.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The cheese-47 F, guacamole and sour cream at make ready is at an internal temperature of 50 to 54 degrees F, pico at drive thru at 48 F because portion cups are stacked too high and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool thecheese, guacamole and sour cream at make ready to 41 °F or below. Corrections must be made immediately. REPEAT VIOLATIONS MAY RESULT IN LEGAL ACTIONS.
  • Hot Hold (135 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
    The fajita meat is in/on the food warmer at a temperature of 130 to 134 degrees F and is not being maintained at 140 °F or above.
    Corrective action: Rapidly reheat fajita meat to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately. Repeat violation may result in legal actions.
  • Proper/Adequate Handwashing (corrected on site)
    TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
    The food service worker did not follow procedures for proper handwashing. Ensure employees wash hands after touching hair or any other part of body which may serve as a source of contamination.
    Corrective action: The food service worker will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
  • 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 were observed in or around the food establishment.
    Corrective action: Flies must be controlled and prevented access in or around the food establishment. Fly strips not allowed in prep area or area with clean food related equipment. Corrections must be made within 2 days.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training.
    Corrective action: food service worker must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 3 days. REPEAT VIOLATIONS MAY RESULT IN LEGAL ACTIONS.
Follow-up Inspection05/19/200980
  • COMMENT:
    Barbocoa is still in microwave although it has been reheated, product needs to go directly to hot hold after 2 minutes. No employee handwash sign posted in women's restroom.
    Corrective action: Place product directly to hot hold after standing for 2 minutes. Provide a handwash sign in women's restroom in 7 days.
  • Cleaning Equipment - GRP (corrected on site)
    Cleaning Equipment - Design and storage.
    TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion. MOP BUCKET NEXT TO BAGGED FLOUR.
    Corrective action: Maintenance tools such as brooms, mops, vacuum cleaners and similar items shall be stored in an orderly fashion that facilitates cleaning of the area used for storing the maintenance tools. DISCONTINUE THIS PRACTICE. Corrections must be made immediately.
  • Floors, Walls and Ceilings - GRP
    Floors, Walls and Ceilings - Cleanliness, materials and condition.
    TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. FLOORS NEED TO BE REGROUTED.
    Corrective action: The physical facilities, including the premises, buildings, systems, fixtures, equipment, devised and materials, shall be maintained in good repair. Corrections must be made within 30 days.
  • Single-service/Single-use Articles - GRP
    Single-service/Single-use Articles - Use and storage.
    TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. CONTAINERS ARE NOT INVERTED.
    Corrective action: Cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms under unshielded sewer lines, leaking water lines, open stairwells or other sources of contamination. Corrections must be made immediately.
  • Non-food Contact Surfaces - GRP
    Non-food Contact Surfaces - Type and condition.
    TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. FANS IN WALK IN COOLER HAVE DUST ACCUMULATION.
    Corrective action: Clean nonfood-contact surfaces of equipment so that they are free of dust, dirt, food residue, and other debris.
  • Proper Cooling of Cooked/Prepared Foods (corrected on site)
    TFER 229.164(n)(4) - Pages 45-46 Cooked potentially hazardous foods shall be cooled from 140 °F to 70 °F within 2 hours and from 70 °F to 41 °F within 4 hours using approved mthods.
    The beans is in/on the stove at a temperature of 120 to 124 degrees F after cooling for 02.5 hours.
    Corrective action: Rapidly reheat the beans to 165 °F. Then quickly cool the product using one or more of the following methods of cooling: # Place the food in a shallow pan, # Separate the food into smaller or thinner portions, # Use rapid cooling equipment, # Stir the food in a container placed in an ice water bath, # Use containers that facilitate heat transfer, # Only partially cover product if protected from overhead contamination. Corrections must be made immediately.
  • Cold Hold (41 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The pico de gallo-48F-self service bar and at 50-54 Fin prep areas-, guacamole-49-52F at prep table, meat-45F in drawers, tomatoes-49 F at make ready area and cheese-46 F(make ready), in is at an internal temperature of and is not being maintained at 41 °F or below. The cheese and pico de gallo is in/on the reach in drawer at an internal temperature of 47 F and 49 F respectively and is not being maintained at 41 °F or below.
    Corrective action: Rapidly cool thepico de gallo, guacamole, meat, tomatoes and cheese to 41 °F or below. Corrections must be made immediately. Discard the cheese that is/are not being maintained at 41 °F or below. Corrections must be made immediately.
  • Hot Hold (135 °F) (corrected on site)
    TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous shall be maintained at 135 °F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 °F.
    The fajita chicken and beef is in/on the reach in drawer at a temperature of 125 to 129 degrees F and is not being maintained at 140 °F or above.
    Corrective action: Rapidly reheat fajita chicken and beef to 165 °F and maintain at 140 °F or higher throughout the hot holding period. Corrections must be made immediately.
  • Proper/Adequate Handwashing (corrected on site)
    TFER 229.163(e) - Page 21 Food employees shall keep their hands and exposed portions of their arms clean.
    The food service worker did not follow procedures for proper handwashing. Employee picked up pan from floor.
    Corrective action: The food service worker will wash his/her hands and exposed portions of his/her arms with soap and 110 °F or warmer running water and by rubbing his/her lathered hands and surfaces of arms together for at least 20 seconds. Hands and arms will be thoroughly rinsed with clean water and dried with non-reusable towels or heated air. Corrections must be made immediately.
  • Handwash Facilities Adequate & Access (corrected on site)
    TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
    The handwashing sink in the drive thru window area is inaccessible to food service employees. Employee had pan of salsa set directly inside handwash sink for portioning product.
    Corrective action: The handwashing sink in the drive thru window area must be accessible to food service employees. Corrections must be made immediately. DISCONTINUE THIS PRACTICE.
  • Handwash Facilities with Soap & Towels (corrected on site)
    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 cashier's area. Not allowed to substitute hand sanitizer for handwashing with soap. No hand drying provisions were available at the handwash facilities in the drive thru area , cashier station, and dish wash area. Some employees not drying hands or using napkins which are easily torn when drying hands.
    Corrective action: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash facilities in the cashier's area. Corrections must be made immediately. Hand drying provisions must be available at the handwash facilities in the drive thru area, front cashier area and dish wash area. Corrections must be made immediately.
  • 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 were observed in or around the food establishment.
    Corrective action: Flies must be controlled and prevented access in or around the food establishment. Corrections must be made within 2 days.
  • Toxic Items Properly Labeled/Stored/Used (corrected on site)
    TFER 229.168(a) - (l) - Pages 111-115 Containers of poisonous toxic materials and personal care items shall bear a legible manufacturer's label. Working containers of poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment (excluding those for retail sale) shall be allowed in the food establishment.
    Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Corrective action: All containers of chemical must be properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrections must be made immediately.
  • 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 reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
    Corrective action: The reachin refrigerator in the food establishment must have a readily available and visible thermometer. Corrections must be made within 3 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 ice machine and ice bin located in the food establishment has/have adhering mold. The in-use utensils used for preparation or serving in the meat and vegetable cutting table are not stored in a manner to prevent contamination of the product. Not allowed to store knives in sanitizer between use. Knives at grill in water at 131 F. Need to ensure towel not used underneath cutting board. Ice buckets may not contact floor.
    Corrective action: The ice machine and ice bin located in the food establishment must be properly washed, rinsed and sanitized and free of mold. Corrections must be made immediately. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately. Provide a nonabsorbent liner between prep surface and cutting board.-7 days. Store ice buckets properly when filling with ice or emptying containers.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your employee(s) have not attended required annual food handler training.
    Corrective action: food service worker must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days. ENSURE ALL EMPLOYEES HAVE A CITY OF FORT WORTH CERTIFICATE WITHIN 7 DAYS TO PREVENT LEGAL ACTIONS.
Regular Inspection05/14/200960
  • Cold Hold (41 °F) (repeated violation) (corrected on site)
    TFER 229.164(n)(6) - Page 46; FW Ordinance 16-123(f) Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41 °F or below. Additionally, fish and seafood shall be refrigerated to a temperature of 34 °F or less.
    The salsas and pico is on the salsa bar at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The eggs, raw in-shells is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
    Corrective action: Discard the salsas and pico that are not being maintained at 41 °F or below. Corrections must be made immediately. Rapidly cool theeggs, raw in-shells to 41 °F or below. Corrections must be made immediately.
  • Handwash Facilities Adequate & Access (corrected on site)
    TFER 229.166(f)(2);(g)(1) & (h)(1) & 229.167(e) - Pages 91-93 & 104 At least one handwashing lavatory and not fewer than the number required by law shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas and in or immediately adjacent to toilet rooms. Each lavatory shall be equipped to provide water at a temperature of at least 43 degrees C. (110 °F) through a mixing valve or combination faucet.
    The handwashing sink by the to-go window is inaccessible to food service employees. Employee is using hand sink to place small ramekins in as she is filling them.
    Corrective action: The handwashing sink by the to-go window must be accessible to food service employees. Corrections must be made immediately.
  • 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 refrigerator by the to-go window and the hot hold warmer in the back kitchen in the restaurant did not have a readily available and visible thermometer.
    Corrective action: The refrigerator by the to-go window and the hot hold warmer in the back kitchen in the restaurant must have a readily available and visible thermometer. 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 inside ice machine, all soft drink nozzles, pans in the hot hold warmer, food containers on the clean container storage area by the ware wash sinks located in the kitchen has/have adhering mold and food particles. The lid to dry bean storage container and all ice buckets located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
    Corrective action: The inside ice machine, all soft drink nozzles, pans in the hot hold warmer, food containers on the clean container storage area by the ware wash sinks located in the kitchen must be properly washed, rinsed and sanitized and free of mold and food particles. Corrections must be made immediately. The employee who washes the dishes shall check to ensure they are clean before placing them on the storage shelves. The lid to dry bean storage container and all ice buckets located in the kitchen must be free of cracks, chips, bends or breaks to permit it to be properly cleaned and sanitized. Corrections must be made immediately. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container 2) on a clean portion of the food preparation table or cooking equipment when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away. 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 140 degrees F or greater. Corrections must be made immediately. Do not store in-use knives in sanitizer water. The sanitizer get into the food when the knife is used. Sanitizer is a chemical and shall not be ingested.
  • Wiping Cloths/Linens/Napkins/Sponges - GRP
    Wiping Cloths/Linens/Napkins/Sponges - Use and storage.
    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.
    Corrective action: Wiping cloths used for food spills shall be moist, clean, stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces. Corrections must be made immediately.
  • Food Establishment Permit/Food Handler Card
    TFER 229.171(f) & (g) - Page 126; FW food ordinance Sec. 16-141 A person may not operate a food establishment without a valid health permit to operate. The permit is not valid without a valid Certificate of Occupancy issued by the City of Fort Worth Department of Development. The permit holder will: 1) post the permit at a location in the food establishment that is conspicuous to consumers 2) immediately discontinue operations and notify the Consumer Health Division at 817-392-7255 if an imminent health hazard exists 3) replace/upgrade existing facilities and equipment in accordance with TFER guidelines 4) comply with directives of the regulatory authorities including time frames for corrective actions 5) other provisions of the TFER Within seven days of beginning work as a food handler and bi-annually thereafter, all food service workers shall attend a food handler class and shall obtain a food handler's certificate.
    Your manager(s) have not attended required Food Managers training. Your employee's Fort Worth Food Manager's Certificate is not available. Your employee(s) have not attended required annual food handler training.
    Corrective action: Food Manager(s) must attend required Food Managers training. Corrections must be made within 7 days. 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. employee must attend food handler training. Walk-in and reserved seating food handler classes are available several times each week at the Public Health Center, 1800 University. Food handlers must arrive 30 minutes before class time to complete registration. Late arrivals will not be admitted to class. The charge for the class is $16.00 cash or credit card - no checks. Registration for walk-in English classes begins at 8:30 am and 1:00 pm on Mondays and 8:30 am, 1:00 pm, 2:30 pm on Wednesdays and Fridays in Room 219. Registration for walk-in Spanish classes begins at 8:30 am, 1:00 pm, 2:30 pm. on Tuesdays in Room 219. Contact the Consumer Health Division at 871-7258 for times and reservations for reserved seating classes. Additionally, your company may qualify to teach food safety to your employees. Call 871-7258 for details or ask your inspector. Corrections must be made within 7 days.
  • Single-service/Single-use Articles - GRP
    Single-service/Single-use Articles - Use and storage.
    TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
    Corrective action: Cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms under unshielded sewer lines, leaking water lines, open stairwells or other sources of contamination. Corrections must be made immediately. Do not store food containers on the floor.
  • Lockers/Dressing Rooms - GRP (repeated violation)
    Lockers/Dressing Rooms - Personal items storage.
    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.
    Corrective action: Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service and single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions. Corrections must be made within today.
  • 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.
  • COMMENT:
    Ware wash sinks and drain boards were so pilled up with dirty dishes that it was difficult for employees to place additional dirty dishes in the sinks or on the drain board designed to hold dirty dishes. Dishes shall be washed as needed to keep this area clean.
Regular Inspection01/23/200983

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