- Cold Holding Temperature - 5 penalty points
The cheese, sliced tomato, salsa, and pico is at an internal temperature of 51 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Observed re-using plastic bags.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of potatoes and can food items is/are not stored in food storage areas.
|
Regular | 12/17/2015 | 89 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling tortillas with her bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw chicken.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies and flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the kitchen has adhering foreign material. The ice scoop located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Ice scoop is cracked.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
|
Follow-up | 08/28/2015 | 86 |
- Sound Condition - 4 penalty points
The tortilla is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cooks is/are handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw meat products, cooked food, and vegetables 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 grill area is used for purposes other than handwashing, observed storing utensils in the sink. 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. There is evidence that owner is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces, observed an ash tray.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils, observed empty container of sanitizer.
- 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 all employees in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product, observed knife and ice scoop stored improperly. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator, observed re-using bucket for french fries.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of peppers and food products is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are 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.
|
Regular | 08/25/2015 | 65 |
- Cold Holding Temperature - 5 penalty points
The potentially hazardous food(s) is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 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 .
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in a bowl and raw bacon.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the 3-compartment sink area is at an excessive 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The wiping towels located in the dining room is/are not properly sanitized. The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product, observed ice scoop stored on top of ice machine. Single service, single use and clean sanitized dough machine stored in the food preparation area are exposed to splash, dust, or other contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
|
Follow-up | 04/07/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells and ready eat food items is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. Observed ready eat food items stored in the combined refrigerator/ freezer is holding food 51°F.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cooks is/are handling all ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The meat products that is located in the double door refrigerators 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).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bug spray are present in the storage room and are not needed for food service operations.
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
|
Follow-up | 03/20/2015 | 74 |
- Cold Holding Temperature - 5 penalty points
The beef product is/are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The ground meat patties and countertop food items is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw meat is/are stored in contact with floor and next to bleach bottle. The food bowls is/are stored in contact with or under the eggs and raw meat. Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. Observed ice inside broken igloo tub. The tortillas is/are stored in contact with or under the dirty cutting board.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The POTENTIALLY HAZ FOOD and READY-TO-EAT FOODS that is/are located in the walkin cooler 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.
- Proper/Adequate Handwashing - 4 penalty points
Employees did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cooks are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the all hand sinks. No hand drying provisions were available at the handwash facilities in the grill area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored under the sink next to raw meat on the floor.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The dough machine located in the food preparation area has/have adhering food or food particles. Single service, single use and clean sanitized pots and pans stored in the pot/pan drying area are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(2) - Page 38. The open bag of flour is/are not stored in food storage areas. Observed onions on the floor.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
|
Regular | 03/17/2015 | 61 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the eggs, raw in-shells.
- 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the server station. No hand drying provisions were available at the handwash facilities in the server station.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda machine, can opener, and slicer located in the food establishment have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dishwash machine area were left open.
|
Regular | 11/14/2014 | 80 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The beans 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Follow-up | 07/30/2014 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans are in the soup warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The milk is unwholesome and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling ready to eat foods with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked vegetables are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked beef that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is 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
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. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the server station.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 07/18/2014 | 63 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
Beans cooked at 10 am are held in the refrigerator at a temperature of various ranges 85°F to 140°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Frozen prepared foods are not dated. Refrigerated prepared foods are not dated.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food preparation area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Spray bottle of degrease not labeled. Sanitizer in warewash sink is at >200 ppm of chlorine. Chemicals stored over post mix drink boxes.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Gaskets on most refrigerator units are soiled. Single use sour cream containers are being re-used. All handles on reach in units are soiled.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The stored food is/are not covered during storage.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
|
Regular | 03/07/2014 | 76 |
Restaurant representatives - add corrected or new information about El Nopalito Mexican Restaurant, 4221 Hemphill St, Fort Worth, TX 76115 »