- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk is in the prep cooler at an internal temperature of 57°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sink in the kitchen is not providing sufficient water for hand washing. Water capacity (pressure) is low.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage bins and refrigerator located in the kitchen have adhering foreign material.
- 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. Gasket is dirty.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink in the kitchen is not maintained in good repair.
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Regular | 01/11/2016 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomatoes, pico, and shredded cheese is at an internal temperature of 55 °F, 56 °F, and 56 °F respectively and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked rice is in/on the stove (the stove was turned off) at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
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Regular | 09/14/2015 | 84 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The beef product is in/on the walkin refrigerator at a temperature of 60 degrees F after cooling for more than 12 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice tomatoes, pico, shredded cheese, raw beef and raw chicken is at an internal temperature of 47 to 53 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is/are stored in contact with or under the bottom of the food container. Observed food container stored inside the shredded lettuce.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering mold. Single service, single use and clean sanitized forks, spoons and butter 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 Food Handler Certificate or it is not available.
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Regular | 05/27/2015 | 80 |
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda guns and gun dispensers located in the bar has/have adhering mold and slime.
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Regular | 05/27/2015 | 94 |
- 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. Food is in the handwashing sink in the 3-compartment sink area.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the waiters' station.
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Regular | 01/12/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
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Regular | 09/17/2014 | 82 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The rice is in/on the walkin refrigerator at a temperature of 48 degrees F after cooling for 24 hours.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked brisket and mole is/are stored in contact with or under the pulled raw eggs inside walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked brisket and mole that is/are located in the walkin 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. Some of the marked food is been dated with the wrong date. Cooked rice made on Sunday is date 5-12-14.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the waiters' station is not providing sufficient hot water for handwashing. Observed hot water at 74 °F.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink 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. Certified food manager was not available when the inspection start.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives, ice machine, and can opener located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your employee(s) have not attended required food handler training.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Lights are out in the vent a hood.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. A filter is missing in the vent a hood.
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Regular | 05/13/2014 | 72 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. Observed some containers stored inside the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda guns and gun dispensers located in the bar has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 05/13/2014 | 90 |
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