- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked refried beans is in/on the steam table 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 (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Kinves stored on bar wall 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 storage room are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the facility are damaged.
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Regular | 01/26/2016 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Monterrey Jack Cheese (48 F), pico (70 F) and salsa (54.3 F). is at an internal temperature of 48 F to 70 F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . A cook in the kitchen with once pair of gloves grabbed a cooked chicken taco then touched a dirty counter surface then continued to dress the taco with chili and cheese with the same pair of gloves.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sauces, cooked chicken, salsa and pico is/are stored in contact with or under the raw chicken. Cooked tamales stored blow raw red meat products.
- Proper/Adequate Handwashing - 4 penalty points
The servers and kitchen staff did not follow procedures for proper handwashing. Servers and kitchen staff do not lather with soap for the required 20 seconds. Servers also pick up dirty dishes from their tables and do not wash their hands. Kitchen staff go from one task to another with the same pair of gloves without washing their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar and kitchen areas is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the dishwash machine area has/have adhering foreign material. The ice machines located in the bar and server areas has/have adhering foreign material. Single service, single use and clean sanitized knives stored in the bar and kitchen areas are exposed to splash, dust, or other contamination. The in-use utensils (tongs, spatulas and or mixing spoons) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The in-use utensils (ice scoop) used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product. The spigots on tea urns and coffee machines located in the server area has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The tamales is/are not covered during storage. Tamales are stored in a box in the walk in refrigerator, a box that shows signs of previous damage and debris. The servers's hair are wearing nail polish, bracelets and watches while preparing/handling food or contacting clean food contact surfaces.
- 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. These areas around the food establishment include: shelving, storage areas, railing, tops of equipment, gaskets of equipment, doors and handles of equipment.
- 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. Towels around the food establishment are left outside of the sanitizer bucket when not in immediate use. 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. Servers have towels around their waist that they used while performing different tasks and are not replaced for each new table and or task.
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Regular | 09/09/2015 | 76 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked chicken pieces, potatoes, beans, and chili sauce is in/on the walkin refrigerator at a temperature of 45°F - 60°F after cooling for 08 hours.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The soap/bleach solution for cleaning are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker 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. Stem thermometer started at 50°F and was broken The thermometers in the 2-door reachin refrigerator by the steam table in the cooking line and walkin freezer that are located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the 2-door reachin refrigerator by the steam table is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine panels located in the food establishment has/have adhering foreign material. The in-use utensils used for preparation or serving in the steam table are not stored in a manner to prevent contamination of the product. *knife stored in between openings of the steam table
- 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. *symbol not on food product or on consumer advisory directing customers to what food products are served undercooked/raw *ceviche & eggs
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food stored on floor is not stored in food storage areas. *walkin refrigerator
- Cleaning Equipment - GRP
No information available.
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Regular | 05/16/2015 | 83 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soft drink dispenser located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food stored on floor is not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the dry storage are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin refrigerator.
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Regular | 01/07/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
The chorizo is at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The vegetables is/are not stored in food storage areas. Items are stored on bricks. TFER 229.164(i)(1) - Page 38. The bulk cheese is/are not covered during storage.
- 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 standing fan. 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. Exposed wood in the soft drink mix cabinet.
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Regular | 09/11/2014 | 95 |
- Cold Holding Temperature - 5 penalty points
Prepared foods in double door refrigerator by wait station are at 48°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Several food items are beyond the 7 day date marked on containers.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The prepared foods is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food preparation area are not installed or attached. Panels were removed to repair leak.
- 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.
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Regular | 05/09/2014 | 91 |
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