- Proper Handling of Ready-To-Eat Foods (corrected on site)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
Bare hand contact with tortillas.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair/Storage (corrected on site)
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 will 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.
Chopped cilantro stored in paper bag.
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Shared Inspection | 10/22/2010 | 93 |
- Congratulations - No Health Violations Identified
CONGRATULATIONS to you and your employees.
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Regular Inspection | 06/15/2010 | 100 |
- Approved Systems (HACCP Plans/Time as Public Hlth Control)
TFER 229.164(n)(7) & (10)(A) & 229.171(d)(1)(A) - Pages 47-48, 50-51 & 124 A food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan if required. If time only is used as the public health control for a working supply of potentially hazardous food (PHF) before cooking or for a ready-to-eat PHF that is displayed or held for service, the food shall be marked to identify the time which is four hours past the time of removal from temperature control. Refrigerated ready-to-eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked at the time of preparation with the date prepared and the date which the food shall be consumed (7 days at 41 degrees F/4 days at 45 degrees F). Ready-to-eat potentially hazardous food prepared and frozen shall be clearly marked with the time refrigerated prior to freezing and the date which the food shall be consumed (24 hours after thawing).
The beef product/cheese that is located in the food establishment has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
Corrective action: The beef product/cheese that is located in the facility that has been refrigerated for more than 24 hours must be marked with the day of preparation and the date which the food shall be consumed by.
- Cold Hold (41/45 degrees F)
TFER 229.164(n)(6) - Page 46 Except during preparation, cooking, cooling, or when time is used as a public health control, potentially hazardous food shall be maintained at 41/45 degrees F or below. NOTICE: EQUIPMENT THAT IS IN PLACE ON OCTOBER 6, 1998 AND CAN ONLY MAINTAIN 45 DEGREES F WILL BE REPLACED WITH EQUIPMENT THAT CAN MAINTAIN 41 DEGREES F OR BELOW BY OCTOBER 6, 2003 EXCEPT THAT IN-USE FOOD PREP LINE EQUIPMENT IS EXEMPT FOR THE LIFE OF THE EXISTING EQUIPMENT IF ALL POTENTIALLY HAZARDOUS FOODS STORED IN THE UNITS ARE CLEARLY MARKED WITH DATES OF PREPARATION AND FOR CONSUMPTION OR DISPOSAL WITHIN FOUR CALENDAR DAYS OR LESS FROM DATE OF PREPARATION OR OPENING.
The salsa is at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41/45 degrees F or below.
Corrective action: Discard thesalsa that is not being maintained at 41/45 degrees F or below. 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.
No hand drying provisions were available at the handwash facilities in the food establishment.
Corrective action: Hand drying provisions must be available at the handwash facilities in the food establishment. Corrections must be made immediately.
- Food Establishment Permit/Manager & Food Handler Certificate
TFER 229.171(f) & (g) - Page 126 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 An establishment which has seven or more food handlers on duty at any time shall have at least one certified food manager on duty during all hours of operation. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed every three years. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card. 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 Food Manager's Training Certificate is expired.
Corrective action: Your employee's Food Manager's Certificate must be renewed by attending a Texas Department of Health Certified Food Manager's Training. Corrections must be made within 30 days.
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Shared Inspection | 03/19/2010 | 85 |
- Congratulations - No Health Violations Identified
CONGRATULATIONS to you and your employees.
No health violations were identified during today's health inspection. Thank you for doing your part to make dining out in Fort Worth a safe and enjoyable experience.
Corrective action: Keep up the good work!!
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Shared Inspection | 10/23/2009 | 100 |
- Proper Handling of Ready-To-Eat Foods (corrected on site)
TFER 229.164(e), (f), (g) & (h) - Pages 31-37 Ready-to-eat foods will be protected by preventing contamination by employees, preventing food and ingredient contamination, preventing contamination from ice used as a coolant and preventing contamination from equipment, utensils, wiping cloths and linens.
Bare hand contact with bread.
- 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.
There is a medicine stored in refrigerator.
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Shared Inspection | 07/31/2009 | 93 |
- COMMENT:
There was no commissary log for this vehicle filled out for this month a citation was issued.
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Regular Inspection | 07/17/2009 | 100 |
| No violation noted during this evaluation. | Follow-up Inspection | 06/19/2009 | 100 |
- Equipment Adequate to Maintain Product Temperature
TFER 229.165(g)(1) - Page 69 Equipment for heating and cooling food and for holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified in para TFER 229.164.
The reachin refrigerator is not holding cold food product at 50 to 54 degrees F.
Corrective action: The reachin refrigerator must hold cold food product at 50 to 54 degrees F. Corrections must be made immediately.
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Regular Inspection | 06/16/2009 | 97 |
- 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.
Oven cleaner and sanitizer stored by bread and tortillas. Medicine in the refrigerator.
Corrective action: Move chemicals away from food.
- Food Establishment Permit/Manager & Food Handler Certificate (repeated violation)
TFER 229.171(f) & (g) - Page 126 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 An establishment which has seven or more food handlers on duty at any time shall have at least one certified food manager on duty during all hours of operation. The establishment must be in compliance within 30 days of a change of ownership. Food manager training must be renewed every three years. In addition to the food manager's training certificate, the individual must also possess a current City of Fort Worth Food Managers card. 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 Food Handler Card(s) are not displayed or available. Photo copies of 2 cards.
Corrective action: Food handler cards for employee must be available for the inspector immediately upon request or displayed. Corrections must be made within 96 hours.
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Shared Inspection | 04/24/2009 | 94 |
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