- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The lettuce, melons, onions are stored in contact with or under the raw beef product. The raw eggs in-shell are stored with or under the bread and cooked beans.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The meat and sauces that are located in the walkin and 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the front of the food establishment is used for purposes other than handwashing. Serving utensil observed in handwashing sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area at the front of the food establishment. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized knives stored in the food establishment are exposed to splash, dust, or other contamination. Knives stored between counters and wall at handwashing sink and 3-compartment sink. The ice machine located in the food establishment has adhering algae inside and dirt and debris around the opening/lid.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The raw meats are not covered during storage.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sponges observed at the 3-compartment sink.
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Regular | 12/04/2015 | 79 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked meat and beans is/are stored in contact with or under the raw beef product. The tortillas is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The salsa, beans and cooked meats that is/are located in the reach in refrigerator and freezer 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. The men's and women's restroom water is temping at (90F).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. There are several containers of employee's drinks around the food establishment, these areas include reach in refrigerators. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach-in refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the front of house has/have adhering foreign material. The in-use utensils ( knives) used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Knives stored in the area between the wall and the 3 compartment sink railing.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored working container of water are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The meats, salsa containers is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The boxes of meat is/are not stored in food storage areas. There are several boxes inside the freezer that are stored directly on the floor. The equipment or utensil that is in use does not provide protection from contamination. There are several utensils around the kitchen (spatulas, spoons, tongs ) that are exposed.
- 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. Some of these areas include: shelving, storage areas, railings around the food establishment, tops of equipment.
- 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. Towels around the food establishment are not inside a sanitizer bucket.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. There is no light in the walk-in refrigerator.
- Cleaning Equipment - GRP (corrected on site)
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 | 08/18/2015 | 78 |
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