- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The fried pork skins 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 doors and handles of the reachin refrigerators and freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Accumulation of dust on vents and ceiling in kitchen.
- 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. Replace and/or add weather strip on side door in kitchen.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 12/18/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sour cream and cheese is at an internal temperature of 50 to 57 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked beef and rice is in/on the hot hold unit and stove top at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The containers used to store food do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The food container located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The refrigerator door handles and the prep counter located in the kitchen has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
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.
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Regular | 08/31/2015 | 87 |
- Hot Holding Temperature - 5 penalty points
The beef product is in/on the food warmer at a temperature of 120 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The lettuce is/are stored in contact with or under a dirty shelf.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the cashier's area is/are not properly sanitized.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 04/17/2015 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked beef is on the prep table at a temperature of 70 to 74 degrees F after cooling for 03 hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The salsas and meats that are located in the reachin 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. The ready-to-eat potentially hazardous nopales prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. The nopales are dated 11-30-14.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing. A wiping cloth is stored in the handwashing sink.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area .
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The ham is not covered during storage. Ham is stored directly on the reachin refrigerator shelf.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw beef product is being thawed improperly.
- 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.
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Regular | 12/08/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The refried beans, rice, raw cicken, beef soup and eggs-raw in shell is at an internal temperature of 43 to 47 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the reachin 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. The all ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of window cleaner are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven and ice machine located in the food establishment has/have adhering foreign material.
- 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.
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Regular | 08/22/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Slice tomatoes and slice cheese is at an internal temperature of 45 to 47 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling tortillas with their bare hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/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. The doors and handles of the reachin refrigerators and freezer.
- 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.
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Regular | 04/11/2014 | 88 |
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