- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 45 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat containers 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Observed tongs stored improperly. The food containers located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 06/28/2015 | 88 |
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged beans is/are not labeled as specified in law.
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Regular | 06/28/2015 | 96 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 45 degrees F and is not maintained at 34 °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 .
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat containers 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ice is/are not stored in food storage areas.
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Regular | 06/28/2015 | 80 |
- Hot Holding Temperature - 5 penalty points
The pork product is in/on the food warmer at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw fish.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer.
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Regular | 08/27/2014 | 80 |
- Approved Source/Labeling - 4 penalty points
The packaged beans is/are not labeled as specified in law.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The watermelons is/are not stored in food storage areas, observed stored on the floor.
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Regular | 08/27/2014 | 96 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the display case at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat products 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the meat cutting area is used for purposes other than handwashing. Observed a pot drying in sink.
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Regular | 08/27/2014 | 87 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked pork meat is at 125°F.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged salsa are not properly labeled as specified in law.
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Follow-up | 02/27/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato sauce is at 65°F.
- Hot Holding Temperature - 5 penalty points
The cooked pig's feet is at 98°F. The cooked pig's stomach and meat is at 120°F.
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Regular | 02/13/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The packaged food (cheese, deli meat, and sausages) are at 65°F located in the reachin refrigerator.
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Regular | 02/13/2014 | 95 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ceviche is on the cold display case at an internal temperature of 41°F, it has been maintained above 34°F for greater than four (4) hours.
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Regular | 02/13/2014 | 95 |
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