- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The frozen vegetables is/are stored in contact with or under the raw meat product. -walkin and reachin freezer
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater is leaking/flowing from dishwash machine drain area. Filter pan causing water to run onto floor and cause a standing puddle.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards and plastic container located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the fryer area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the fryer area are not clean .
- Lockers/Dressing Rooms - GRP
No information available.
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Regular | 12/10/2015 | 80 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Bottom of walk in cooler door is not repaired properly and not smooth and easily cleanable.
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Follow-up | 08/01/2015 | 97 |
- Cold Holding Temperature - 5 penalty points
The cooked beans, chile rellanos, raw chicken, cooked soups, sauces, half-half, and all other potentially hazardous foods is in/on the walkin refrigerator at an internal temperature of 47°F - 51°F and is not being maintained at 41 °F or below. The raw oysters is on the walkin refrigerator and food prep cooler at an internal temperature of 47°F - 50°F, it has been maintained above 34°F for greater than four (4) hours.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). *ambient temperature of walkin refrigerator is 48°F - 52°F
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the womens' restroom is not providing sufficient hot water for handwashing. Hot water at 85°F There are inadequate handwashing sinks available in the bar and cashier's area. -disconnected
- 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. *no certified food manager during time of inspection
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from ice machine. *discharging pipe from ice machine is disconnected
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the kitchen has/have adhering food or food particles. The shelves in the reachin refrigerator have adhering condensation. The gaskets in the food prep cooler and cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The walkin refrigerator door located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. *air is leaking from walkin refrigerator door
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *LIQUID WASTE along cement of dumpster area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin freezer are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Storage area.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. *emits daylight
- Plumbing- GRP
Water is draining slowing womens' hw sink.
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Shared | 07/31/2015 | 80 |
- Cold Holding Temperature - 5 penalty points
The charro beans, cooked meat, and brisket is in/on the walkin refrigerator at an internal temperature of 45°F - 50°F and is not being maintained at 41 °F or below. The oysters is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or bel
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling romaine lettuce with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The red enchilada sauce is/are stored in contact with or under the ceviche.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. *washing cutting board in hw sink There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *frozen drink in reachin freezer
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the womens' restroom is not providing sufficient hot water for handwashing. Hot water at 82°F There are inadequate handwashing sinks available in the bar and cashier's area. -disconnected
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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.
- 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. *no certified food manager during time of inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a properly calibrated food temperature measuring device. The thermometer in the food prep cooler that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the kitchen has/have adhering food or food particles. The shelves in the reachin refrigerator have adhering condensation. The gaskets in the food prep cooler and cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *LIQUID WASTE along cement of dumpster area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin freezer are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
No information available.
- Plumbing- GRP
Water is draining slowing womens' hw sink.
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Regular | 07/28/2015 | 68 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The green and red enchilada sauces is/are stored in contact with or under the ceviche.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. -for catfish fillets The shell stock (oysters, clams, mussels) are not adequately identified or labeled. date range not on oyster tags
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the womens' restroom is not providing sufficient hot water for handwashing. Hot water at 73°F There are inadequate handwashing sinks available in the bar and cashier's area. -disconnected
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. online training not registered
- 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. -soda dispensing machine -door handles to reachins -paper towel dispenser
- 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. -on top of food prep tables
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin freezer are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Plumbing- GRP
MIxing valve under womens' handwashing sink is leaking fresh water Water is draining slowing womens' hw sink.
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Regular | 03/03/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw oysters is in/on the walkin refrigerator at an internal temperature of 42°F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled onions and bell pepers is in/on the grill at a temperature of 75°F - 85°F and is not being maintained at 135 °F or above. The tamales is/are at an internal temperature of 120°F-125°F.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. -for catfish fillets
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the bar and cashier's area. -disconnected
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- 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. -Manager that is not here is expired and manager on duty did not have food manager certificate on them
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel and microwave located in the kitchen has/have adhering foreign material. The gaskets located in the reachin refigerator (with the whipped cream) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The white cloths used for the chile rellanos in the walkin refrigerator 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.
- 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. Missing the asterisk for the consumer advisory, ceviche, and the oysters.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored beans, rice, and breading are not marked with the common name of the food it contains.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen ground beef is/are being thawed improperly. -water was not turned on
- 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. -soda dispensing machine -door handles to reachins
- 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. -on top of food prep tables
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/14/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw oysters is in the walkin refrigerator at an internal temperature of 41 and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked catfish are stored in contact with or under the raw shrimp located in the prep cooler.
- Approved Source/Labeling - 4 penalty points
Missing documentations showing that the catfish was previously "frozen for parasite destruction." The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
A container of hand sanitizer was stored next to and over the food containers.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
A knife had adhering food.
- 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. Missing the asterisk for the consumer advisory and the ceviche.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 07/28/2014 | 72 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical 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 microwave oven located in the kitchen has/have adhering food or food particles.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Storage area.
- Lockers/Dressing Rooms - GRP (corrected on site)
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 | 03/06/2014 | 94 |
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