- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is on the sink at an internal temperature of 70 to 74 degrees F and is not maintained at 34 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The rice is in the steam table at a temperature of 85 to 89 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles, can opener, and ice machine located in the food establishment has/have adhering foreign material. The spatula located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
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Regular | 10/14/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the drawer cooler at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans are at an internal temperature of 110 to 114 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 06/01/2015 | 84 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the server station is not providing sufficient hot water for handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 spatulas located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- 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.
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Regular | 02/05/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked chicken that is located in the walkin 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine and can opener located in the kitchen have adhering foreign material. The spatulas located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Regular | 10/02/2014 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cooked chorizo at 50°F. The fish/seafood is in the walkin refrigerator at an internal temperature of 40 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Ceiling is leaking on food prep area.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked meats that are located in the walk in cooler 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 - 3 penalty points
The bleach used as the sanitizer in the warewash area is at an excessive concentration of >200 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- 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.
- Non-food Contact Surfaces - GRP
Wood behind handwash sink in kitchen is not sealed.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Ceiling is leaking in kitchen.
- Lighting - GRP
Plastic cover for lights, in kitchen, is broken.
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Regular | 06/09/2014 | 78 |
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