- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed food and plunger in the handwash sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the salt and mejorana in the kitchen are not stored in a manner to prevent contamination of the product. Observed the handle to the scoop in contact with the named foods.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The pico de gallo and guacomole is/are not covered during storage.
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Regular | 01/20/2016 | 84 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature - 5 penalty points
The chicken and beef fajitas is in/on the grill at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent/sanitizer used as the sanitizer in the warewash sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Observed re-using plastic grocery bag for shrimp containers.
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Regular | 09/14/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is at an internal temperature of 45 to 49 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 rice is stored in contact with or under the raw fish. The condensation from the reachin freezer is dripping on the uncovered food.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The all ready to eat foods are not covered during storage.
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Follow-up | 05/26/2015 | 91 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is stored in contact with or under the raw bacon, hamburger meat, and fish. Cilantro is in direct contact with bacon wrapped shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is located in the reachin refrigerator 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The waitress did not follow procedures for proper handwashing. The waitress did not wash her hands thoroughly after putting up dirty dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged fish is not properly labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies and roaches were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Wiping cloth buckets are at 0PPM.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
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 trash cans 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. Trash cans in the kitchen are being used to hold chips. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. A styrafoam cup is being used to scoop the salsa. Cardboard is lining the shelves in the walkin refrigerator. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Spoons are stored in salsa and guacamole in the refrigerator.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The beans, seafood, salsas, and rice are not covered during storage.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door of dumpster was open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the men's restroom 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.
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Regular | 05/20/2015 | 62 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The fruits and vegetables are stored in contact with or under the raw fish. The bacon wrapped shrimp are sitting directly on the refrigerator shelf in the reachin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The salsas, soups, and guacamole 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The waitress did not follow procedures for proper handwashing. The waitress did not wash her hands thoroughly after putting up dirty dishes.
- 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. There is not a City of Fort Worth manager on duty at the time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material. 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The onions are not stored in food storage areas. The onions are stored directly on the ground in the walkin refrigerator.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Woman's restroom is not self-closing.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door of dumpster is open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the grill area.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Purses and jackets are stored in food areas.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Outer door by the restrooms is not fitting properly.
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Regular | 01/13/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 40 degrees F and is not maintained at 34 °F or below, by grill area.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk fish items, big salsa containers, and salad container 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.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled. Cannot re-use toxic buckets for food.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the grill area. Cannot use bowls for scoops.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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.
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Regular | 09/08/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Observed re-using dishwasher buckets.
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Regular | 05/08/2014 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Boxes of cooked crabs are stored underneath raw seafood.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
A bottle of chemical is not label.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Dish washing machine chlorine is 0 ppm. The bleach used as the sanitizer in the dishwash machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Floors, Walls and Ceilings - GRP
Floor surface in the kitchen have exposed concrete surfaces.
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Regular | 03/12/2014 | 90 |
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