- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed. Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the back storage/prep-area did not have a readily available and visible thermometer. The reachin refrigerator and freezer in the storage/prep room did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles. The reachin refrigerator located in the storage room has/have adhering foreign material. The dish ware located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator located in the kitchen has adhering foreign material. Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate. Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- 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. Clean fridge doors and handle.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor/ceiling/wall surfaces in the food establishment are damaged. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust particles on vents.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Dust accumulation on fans in food establishment. TFER 229.167(p)(1) - Page 106. Floor/wall/ceiling surfaces in the kitchen are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the customer service area do not fit properly.
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Regular | 12/15/2015 | 84 |
- Sound Condition - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed. Expired canned goods on kitchen shelf.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tamales that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 microwave oven located in the kitchen have adhering food or food particles. The dish ware located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized whisk, scoops, and pots stored the between 3-compartment sink and wall are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the customer service area do not fit properly.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven, and refrigerators does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 08/20/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork product is at an internal temperature of 50 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 ready to eat foods 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are rinsing off the sanitizer.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 04/16/2015 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods 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) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed a container with potatoes inside.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean. The floor in the kitchen and in the back storage room underneath the equipment is not clean. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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 (back room).
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 12/03/2014 | 86 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tortillas is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked tamales that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean. The floor in the kitchen and in the back storage room underneath the equipment is not clean. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The light in the kitchen is not shield.
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Regular | 08/13/2014 | 84 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tamales that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The refried beans 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.
- Evidence of Rodents/Other Animals - 3 penalty points
Rats were observed in or around the kitchen. Observed rodent droppings in the kitchen.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . The floors are not clean underneath the equipment in the kitchen. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dining room are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. One of the lights in the kitchen is missing the shield.
- 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. Shall clean and oraginize storage room area and removed all items that are not necessary for the operation of the food establishment.
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Regular | 04/10/2014 | 90 |
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