- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not labeled as specified in law.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, chest freezer located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine and cutting boards located in the food establishment has/have adhering foreign material. The knives located in the drive through area has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The pepper is/are not stored in food storage areas. peppers stored on floor of storage room.
- 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 areas around the food establishment include: shelving, railing, storage areas and tops, doors, handles, gaskets of all equipment. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. -HVAC vents -Fan vent to walkin refrigerator is dusty TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. -door handles to chest freezer -wipe down storage containers -clean back splash of soda drink stations in food establishments TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. The walk in cooler floor walls and ceilings need to be cleaned well.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached. TFER 229.167(p)(1) - Page 106. Floor/wall/ceiling surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -Lights in walkin refrigerator
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. TFER 229.166(i)(5) - Page 94. The faulty sink in the grill area is not maintained in good repair.
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Regular | 12/03/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The avocado 50.4 F and pico 44.9 F is at an internal temperature of 44 F to 54 F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken (105.9 F) is in/on the reach in warmer at a temperature of 105. 9 F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken is/are stored in contact with or under the raw beef product. Eggs stored above tortillas and cheese.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees not washing their hands for the required 20 sec duration. Employees do not wash their hands when switching tasks and or changing gloves.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold raw chicken, cheese, cooked chicken, raw red meat at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils (knives) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The cooked chicken is/are not covered during storage. The equipment or utensil that is in use does not provide protection from contamination. Utensils such as tongs, spatulas, mixing/serving spoons around the food establishment are not protected from contamination.
- 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 areas around the food establishment include: shelving, railing, storage areas and tops, doors, handles, gaskets of all equipment.
- 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. Towels around the food establishment are left outside of the sanitizer bucket.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light bulb shield under the grill venti hood is broken.
- 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 | 09/03/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- 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. Evidence of handwashing sink used for dumping food particles.
- 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 kitchen. No hand drying provisions were available at the handwash facilities in the restroom. Hand dryer not working in men's restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles located in the food establishment have adhering foreign material. 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. Styrofoam cup as scoop.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -door is still open TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator and warewashing area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. Water damage and water leaking from ceiling in kitchen.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the grill area is not maintained in good repair. Attach handwash sink to wall.
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Regular | 06/01/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, pico de gallo, shredded cheese, pre-cooked chicken strips, shredded chicken, and salsas (green & red) is in/on the food prep cooler and reachin refrigerators at an internal temperature of 55°F, 48°F, 51°F, 52°F, 44°F, and at 45°F respectively and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled chicken and beef patty is in/on the food prep table (while slicing) and on the steam table at a temperature of 113°F and 110°F, repsectively and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. -did not wash hands before changing gloves
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. 200ppm for wiping cloths (bleach) Working containers of degreaser are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. -Cook did not have 3-compartment setup correctly. Washed plastic food container, free rinsed, and did not sanitize with proper sanitizer. The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine lid and gaskets located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. **styrofoam cup inside orange salsa
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
Bags of beans on the floor in the storage shed. Butter and other food containers in the walkin refrigerator are stored on the floor.
- 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. -HVAC vents -Fan vent to walkin refrigerator is dusty
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -door is still open TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. -boxes outside on the ground in the dumpster area
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the grill area are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -employee & customer restroom, and front cashier area TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator and warewashing (3-compartment sink area) are damaged. -damaged tiles
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -3 compartment sink area
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Shared | 03/16/2015 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese, pico de gallo, cut up hot dogs pieces, and the sliced tomatoes is in/on the food prep cooler at an internal temperature of 57°F - 60°F and is not being maintained at 41 °F or below. The pico de gallo is in/on the reachin refrigerator at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The grilled/cooked chicken patties is/are at an internal temperature of 100°F - 120°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The corn tortillas and raw beef is/are stored in contact with or under the eggs, raw in-shells.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. -did not wash hands longer than 20 seconds -washed gloved hands at 3-compt. sink
- 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. -HW sink had ice discarded inside compartment (by chest freezer) -HW sink had cooked meat juices discarded inside of it There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. -Opened drinks by ice machine -Opened bottled drink stored above shredded tortilla chips
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep cooler in the cooking area is not holding cold pico de gallo, shredded cheeses, and hot dogs at 41°F (raw seafood at 34°F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not in proper working order to permit adequate handwashing. -broken
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. -Cook did not have 3-compartment setup correctly. Washed silver pan in a container with some soapy water, free rinsed, and did not sanitize using a chemical sanitizer (bleach and/or quaternary ammonia).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine lid, gaskets located in the reachin refrigerator and reachin warmer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. **To-go plastic bags used for cooked rice at the steam table **to-go styrofoam container used for cooked chicken
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. -missing for one cook
- Food Protection - GRP
Bag of red onions and beans stored on the floor in the outside storage shed.
- 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. -HVAC vents and under food prep tables
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -door is still open
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the grill area are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -employee restroom, kitchen TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
- Plumbing- GRP
HW sink by the ice machine is draining slowly.
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Shared | 03/13/2015 | 63 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The barbacoa is in/on the reachin refrigerator at a temperature of 46 after cooling since 3/9.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese and sliced tomatoes is at an internal temperature of 47°F - 55°F and is not being maintained at 41 °F or below. The pico de gallo is in/on the food prep cooler at an internal temperature of 60°F - 62°F and is not being maintained at 41 °F or below. The shredded chicken is in/on the food prep table at an internal temperature of 73°F - 75°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked rice and grilled onions are at an internal temperature of 93°F and 100°F, respectively in the reachin warmer at the grill area. The grilled chicken and cooked beef patties is in/on the reachin warmer and steam table at a temperature of 103°F - 105°F and 105°F - 120°F, respectively and is not being maintained at 135 °F or above.
- 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 (corrected on site) - 4 penalty points
The raw intact beef product is/are stored in contact with or under the ground beef product.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. -did not wash hands with soap
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food prep cooler in the cooking area is not holding cold pico de gallo, shredded cheeses, and hot dogs at 41°F (raw seafood at 34°F). The reachin warmer in the grill area is not holding hot grilled chicken, cooked rice, and grilled onions at 135°F.
- 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 restroom. No hand drying provisions were available at the handwash facilities in the restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Cook did not wash knife properly
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators, reachin freezers and walkin refrigerator in the kitchen did not have a readily available and visible thermometer. The reachin warmer in the grill area did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin refrigerator and reachin warmer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. **To-go plastic bags are used to warm up potatoes and used to store food product in the steam table The ice machine panel located in the kitchen 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. -door handles to reachins, HVAC vents
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -door is still open
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator and warewashing area are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the grill area are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -employee restroom, kitchen TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. -cold water faucet does not work properly
- 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. -for bleach
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Regular | 03/11/2015 | 58 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, slice tomatoes, and salsas is at an internal temperature of 42 to 45 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled onions, cooked beef, and cooked chicken is in/on the steam table, counter, and food warmer at a temperature of 93 - 129°F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven, and soda nozzles located in the food establishment has/have adhering foreign material. 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. The ice scoop have the handle touching the ice. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage inside the salsa. Single service article w/o handle is been reuse to scoop the salsa.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator and warewashing area. are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs in the grill area and ware washing area are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Missing filters in the vent hood located in the grill area. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment in the grill area are not clean.
- 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 | 11/17/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, pico, shredded cheese, and slice tomatoes is at an internal temperature of 46 to 63 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the prep table at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above. The grill chicken is in/on the food warmer at a temperature of 114 to 127 degrees F and is not being maintained at 135 °F or above.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged bakery products is/are not properly labeled as specified in law. The package bakery products in the customer service area are not lable as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knives and spatulas located in the grill area has/have adhering food or food particlesl. The to go bags 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. Observed cooked rice stored inside to go bags. The in-use utensils used for preparation or serving in the container with out handleare not stored in a manner to prevent contamination of the product. Observed a container with out handler used to scoop the salsa.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Food worker have an online food handler only. Your annual health permit is not displayed.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The vegetables is/are not stored in food storage areas. The jalapenos are stored in the floor.
- 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.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Employee toilet room is not equipped with a tight fitting and self-closing door.
- 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. Floor surfaces in the walkin refrigerator and warewashing area. are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs in the grill area are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. Missing filters in the vent hood located in the grill area. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment in the grill area are not clean.
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Regular | 07/07/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Salsas at self service cooler at 50°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Grilled chicken at 120°F in warmer. Grilled onions at 90°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The trash bags 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 Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is not covered during storage.
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Regular | 03/12/2014 | 80 |
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