- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers located in the food establishment are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not closed.
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Regular | 01/20/2016 | 92 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in/on the steam table at a temperature of 125 to 129 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 medicine 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
The utensil located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 09/08/2015 | 89 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food establishment are not installed or attached.
- 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 | 05/07/2015 | 100 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in the steam table at a temperature of 100 to 104 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling tortillas with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 01/07/2015 | 84 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day it was moved from the freezer.
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Regular | 09/23/2014 | 91 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat foods that are located in the reachin 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shredder plate located in the kitchen has adhering food or food particles.
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Regular | 06/05/2014 | 88 |
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