- Cold Holding Temperature - 5 penalty points
The carnitas are at an internal temperature of 45°F and are not being maintained at 41 °F or below in the walk in refrigerator.
- Approved Source/Labeling - 4 penalty points
§229.164(l) §229.164(m) (B) frozen at -35 degrees Celsius (-31 degrees Fahrenheit) or below until solid and stored at -35 degrees Celsius (-31 degrees Fahrenheit) for 15 hours. (2) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under paragraph (1) of this subsection.
- Handwash Facilities Adequate & Access - 3 penalty points
The faucet in the 3-compartment sink area is not providing sufficient hot water for cleaning.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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. Employee did not have food manager card during inspection. Employee said he received his card, but did not have it on him or at the location.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 10/01/2015 | 82 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- 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 manager that was on duty did not have his food manager card available at time of inspection.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your 1 employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
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Regular | 10/01/2015 | 91 |
- Cold Holding Temperature - 5 penalty points
The pico de gallo, tomato, cut vegetables in food prep cooler is at an internal temperature of 45-50°F and is not being maintained at 41 °F or below. The fish/seafood (cerviche, shrimp) is in/on the reach in refrigerator and prep cooler at an internal temperature of 41 to 45 degrees F and is not maintained at 34 °F or below.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 06/12/2015 | 89 |
- 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 | 06/12/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo, tomato, cut vegetables in food prep cooler is at an internal temperature of 60-65°F and is not being maintained at 41 °F or below. The fish/seafood (cerviche, shrimp) is in/on the walkin refrigerator and prep cooler at an internal temperature of 45 to 64 degrees F and is not maintained at 34 °F or below. The milk is at an internal temperature of 45°F and is not being maintained at 41 °F or below in the reach in refrigerator.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The dirty dishes is/are stored in contact with or under the dirty dishes. Observed that the dirty dishes table was in contact with the clean dishes rack and could expose clean dishes to contamination. Observed food worker cutting tomatoes at the 3 compartment sink area.
- 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 kitchen 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 handwashing sink in the food preparation area is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reach in refrigerator, walk in refrigerator, food prep cooler is not holding cold cerviche, pico de gallo, shrimp, tomatoes, guacomole, cut veggies, raw meats at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitation bucket next to tortillas and sauce on food prep table.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine 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. No food manager cards available during inspection.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 06/10/2015 | 68 |
- 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the in front area by women restroom is not in proper working order to permit adequate handwashing.
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered, observed in women restroom.
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Change of Ownership | 02/24/2015 | 87 |
Restaurant representatives - add corrected or new information about El Patio Mexican Restaurant, 2108 E Rosedale St, Fort Worth, TX 76104 »