- Hot Hold (135 degrees 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 degrees F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 degrees F.
The salsa is on the counter at a temperature of 76°F and is not being maintained at 135 degrees F or above.
Corrective action: Rapidly reheat salsa to 165 degrees F and maintain at 135 degrees F or higher throughout the hot holding period. Corrections must be made immediately.
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Shared Inspection | 09/17/2010 | 95 |
- 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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Regular Inspection | 09/01/2010 | 100 |
- Congratulations - No Health Violations Identified
CONGRATULATIONS to you and your employees.
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Regular Inspection | 09/08/2009 | 100 |
| No violation noted during this evaluation. | Regular Inspection | 06/26/2009 | 100 |
| No violation noted during this evaluation. | Regular Inspection | 06/26/2009 | 100 |
- Hot Hold (135 degrees 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 degrees F or above. However, a roast cooked to the proper temperature and for the proper amount of time may be held at 130 degrees F.
The beef product is in/on the food warmer at a temperature of 125 to 129 degrees F and is not being maintained at 140 degrees F or above.
Corrective action: Rapidly reheat beef product to 165 degrees F and maintain at 140 degrees F or higher throughout the hot holding period. Corrections must be made immediately.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair/Storage
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.
The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
Corrective action: The cutting board 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.
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Shared Inspection | 02/27/2009 | 92 |
- 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.
Salsa - 57°F
- Rapid Reheating for Hot Holding (165 degrees F in 2 Hrs)
TFER 229.164(m) - Page 43 Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds. Ready-to-eat food taken from commercially-processed, hermetically sealed container or from an intact commercially packaged and inspected container shall be heated to a temperature of at least 140 degrees F.
Using steam table/food warmer to re-heat barbacoa (118°F)
- Cross-Contamination of Raw/Cooked Foods/Other
TFER 229.164(f)(2)(A) & (h) - Pages 32-35 Foods shall be protected from cross-contamination from raw animal foods during storage, preparation, holding and display and while in contact with equipment, utensils, wiping cloths and linens.
Styrofoam cup being used as a scoop.
- No Evidence of Insect Contamination
TFER 229.167(p)(11) & (12) - Page 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 in MV unit
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Shared Inspection | 02/20/2009 | 83 |
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