- Cold Holding Temperature (corrected on site) - 5 penalty points
Raw eggs at 50°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken is in/on the steam table at a temperature of 88°F and is not being maintained at 135 °F or above. The cooked potatos is in/on the grill at a temperature of 65 to 69 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw beef is stored over ready to eat foods in walk in cooler.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler located in the kitchen has/have adhering food or food particles. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The chest/coffin freezer located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The tortillas is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Paint is peeling around dishwash area. There is exposed wood.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . There is dirty standing water on the floor of kitchen.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
|
Regular | 01/05/2016 | 76 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach water are not properly labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, shelves, and microwave located in the food establishment has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. For under cooked eggs.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the warewash area is not maintained in good repair. There is a leak of fresh water in the warewashing area.
|
Follow-up | 10/05/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells (sitting in the prep-table) are at an internal temperature of 48 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin and walkin refrigerators has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hoses and faucets in the warewash area and mop sink area and the potable water system.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves, trays, knives, tongs, can opener, soda nozzles, microwave, and prep-tables located in the kitchen and in the front of the food establishment has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. For under cooked eggs.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen pork product is/are being thawed improperly.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. The outside of the equipments are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food establishment are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the employee restroom are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle. Mop is stored in dirty water and is not been washed after used and stored properly to allowed air dry.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the warewash area is not maintained in good repair. There is a leak of fresh water in the warewashing area.
|
Regular | 10/02/2015 | 66 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw sausage, eggs and tamales is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is stored in contact with or under the eggs, raw in-shells.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving and microwave located in the kitchen has/have adhering foreign material. The shelves 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 ice macine are not stored in a manner to prevent contamination of the product.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the restroom are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. Needs doorsweep on screen.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Follow-up | 07/28/2015 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The CHEESE is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The eggs, raw in-shells is at an internal temperature of 51 F and is not being maintained at 45 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The vegetables is/are unsound and should not be sold, served or consumed. Specifically green and red bell peppers were full of mold.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is handling flour tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked ham is/are stored in contact with or under the raw pork. The red meat is/are stored in contact with or under the raw chicken. The walk in refrigerator is/are dripping dirty condensation water into the tortilla chips.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared meats, sauces and pastas that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dish ware located in the dishwash machine area has/have adhering foreign material. The soda nozzles located in the server station has/have adhering foreign material. The ice machine located in the server station has/have adhering foreign material. The knife located in the dishwash machine area has/have adhering foreign material. Knife stored in between dishwashing metal railing and the wall.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prepared and or ready to eat foods ( chips, meats, sauces, dressing, pastas) is/are not covered during storage. All chip storage containers need to have a liner in order to create an extra barrier of protection for the food. The equipment or utensil that is in use does not provide protection from contamination. An unapproved scoop is being used for the pepper.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. All of the shelves and storage areas that the restaurant uses to store clean dishes.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. All towels when not in use need to be stored inside the sanitizer bucket.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. All disposable items need to be stored on top on a tray not on the bare counter tops.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Paint on some areas of the kitchen are starting to peel or chip off.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 07/01/2015 | 69 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the walkin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. FUTURE VIOLATION AMY RESULT IN CITATION.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Chipped paint.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 04/01/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells sre at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The spatula located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener and sod nozzles located in the food establishment have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
|
Regular | 01/07/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The soup is on the shelves at a temperature of 140 to 144 degrees F after cooling for 02 hours.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is handling lettuce with their bare hands. The cook placed the lettuce on the tacos with his bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beans are stored in contact with or under the raw fish.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mixer and can opener located in the kitchen have adhering foreign material. The microwave and blender used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Sour cream containers are being used to store other food products. Single service, single use and clean sanitized to go boxes stored in the kitchen are exposed to splash, dust, or other contamination. The Coca-Cola refrigerator located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gaskets are damaged on the Coca-Cola refrigerator.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The salsas, beans, and soups are not covered during storage.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. Wall surfaces by the grill in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Regular | 10/01/2014 | 71 |
- Cold Holding Temperature - 5 penalty points
The all cooked food items in pots is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The peppers is/are stored in contact with or under the eggs, raw in-shells.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized pots stored in the storage shelving area are exposed to splash, dust, or other contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. The walkin door handle shall be replaced or maintained so that it closes when someone is inside walkin cooler.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
|
Follow-up | 07/09/2014 | 88 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The beans, refried is in/on the food container at a temperature of 130 to 134 degrees F after cooling for 01 hour.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is in/on the walkin refrigerator at an internal temperature of 62 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked food and potentially hazardous foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the grill area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the grill area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired. Observed the manager card is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized pots and cups stored in the food preparation area are exposed to splash, dust, or other contamination. Observed shelf for pots are too low and cups stack on a cloth towel.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the back storage area are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Vent grease can cause fires!
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
|
Regular | 07/02/2014 | 67 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Eggs in reach in cooler are at 49°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Chile sauce and beans on steam table held at 107°F for less than two hours. Flame went out on burner.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Chicken stored over beef in reach in refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Prepared foods in walk in cooler are not dated for 7 days.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Pitcher placed in hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Two knives have damaged tips. Stored cleaver/knife is between wall and warewash counter.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prepared foods is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Lights in the prep area are dirty and unshielded.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 04/02/2014 | 75 |
Restaurant representatives - add corrected or new information about Tinos Mexican Restaurant, 4201 South Freeway , Fort Worth, TX 76115 »