- Cold Holding Temperature - 5 penalty points
The slice tomatoes and slice cheese located in the prep-cooler are 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 butter and salsas is/are stored in contact with or under the eggs, raw in-shells inside the walkin refrigerator.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area/grill area is used for purposes other than handwashing. They were storing differentings inside the hand sink. Observed cell phone stored in the prep-table.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of window cleaner are not properly labeled. The insecticide are present in the storage shelving area and are not needed for food service operations. Observed a spray bottle of RAID stored in the storage.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. On site manager only have the Learn 2 Serv food manager certificate.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tomato and onions cutters, and ice shooter (soda fountains) located in the floor has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice machine and soda machine (ice bin) are not stored in a manner to prevent contamination of the product. The pollo regio (plastic bag) 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 rcooked rice stored inside pollo regio plastic bag.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored rice and beans are not marked with the common name of the food it contains.
- 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. Splashing areas in the soda fountains are not clean.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and grill area are not clean .
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Regular | 12/14/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cheeses and cooked chicken is in/on the food prep cooler at an internal temperature of 46°F - 49°F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. *Chemicals stored above bottled drinks
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink and the food prep sink. *discharging pipes are leaking underneath
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *employees have been employeed for over 2 weeks
- Cleaning Equipment - GRP
Stopper not working properly at sanitize compartment. Broom holders laying in compartment of mop sink.
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Follow-up | 08/04/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The shredded chicken is in/on the walkin refrigerator at a temperature of 53°F after cooling for over 6 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken, chorizo, ground meat, raw shelled eggs, shredded cheddar and monterrey cheeses, mixed cheese, whipped margarine, milk, containers of salsa and containers of cooked chicken (shredded and ground) is in/on the walkin refrigerator at an internal temperature of 47°F - 60°F and is not being maintained at 41 °F or below. Salsas at the cold hold unit at the front are around 60°F. The shredded mixed cheese, deli meats, ground chicken, and sliced cheeses is in/on the food prep cooler at an internal temperature of 46°F - 48°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The grilled chicken and onions is in/on the reachin warmer at a temperature of 90°F - 108°F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling shredded cheese with their bare hands.
- 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. *full sanitizer bucket in compartment of hw sink Other Food service worker (FSW) obtained water out HW sink for sanitizer buckets. - Corrected. 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. *bottle of water on food prep table and inside ice bin
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). *PHFs 47°F - 53°F
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The chlorine (bleach) solution in the cooking area are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm chlorine sanitizer Working containers of blue chemical 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. **FSW washed and rinsed equipment in food prep sink
- 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 manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available. (after certification has been obtained)
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink and the food prep sink. *discharging pipes are leaking underneath
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The blue Sterilite 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the steam table. *shopping bags used for cooked rice *styrofoam cup used as scoop in salsa The in-use utensils used for preparation or serving in the cooking line are not stored in a manner to prevent contamination of the product. *knife stored in between the food prep table and the steam table
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *employees have been employeed for over 2 weeks
- 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. sanitizer at 0ppm
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *bag of trash on the ground
- Cleaning Equipment - GRP
Stopper not working properly at sanitize compartment. Broom holders laying in compartment of mop sink.
- 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. *bleach test strips
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Regular | 08/03/2015 | 53 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The verde and red salsas are in the walkin refrigerator at a temperature of 44 - 49 after cooling since 4/12 in the afternoon.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses, pico de gallo, sliced tomatoes, deli meats, pieces of chicken, and other PHFs is in/on the food prep cooler in the cooking line in the kitchen at an internal temperature of 45°F - 50°F and is not being maintained at 41 °F or below. The salsas and pico de gallo at the front cold hold unit in the dining area at an internal temperature of 57°F - 62°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. *full sanitizer bucket in compartment of hw sink Other Food service worker (FSW) obtained water out of the mop sink for the sanitizer buckets. - Corrected.
- 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. **FSW washed and rinsed utensil for green salsa
- 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 - 3 penalty points
The in-use utensils used for preparation or serving in the food prep areas are not stored in a manner to prevent contamination of the product. *ice scoop was laying in ice bin at the drive thru The green cutting board located in the silver pot and knife in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting boards in the cooking/prep line, green cutting board, knives and knife holders located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
No sneeze guard/cover on the tortilla chips at the salsa bar. TFER 229.164(i)(2) - Page 38. The bagged onions is/are not stored in food storage areas.
- 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. *HW sinks have adhering food particles
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- 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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Follow-up | 04/13/2015 | 77 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The verde, red, and molcajete salsas is in/on the walkin refrigerator at a temperature of 45°F - 50°F after cooling for from 4/6 to 4/8. The soup is in/on the stove at a temperature of 105°F - 110°F after cooling for 2.5 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsas, sliced tomatoes, and pico de gallo is in/on the cold hold units at the front and in the cooking lines at an internal temperature of 45°F to 60°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 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 . **Cook did not change gloves after using them for cleaning and then handling corn tortillas
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. **Food service workers did not wash hands before putting gloves on
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the grill area is used for purposes other than handwashing. **knives inside handwash sink compartment There is evidence that food service workers is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *employee food and drink in middle cooking area
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of purple chemical and bleach are not properly labeled. Containers of chemicals by the office are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. at 200ppm bleach
- 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 - 3 penalty points
The pans on the drying rack in the warewash area, food prep tables, and microwave located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the food prep areas are not stored in a manner to prevent contamination of the product. *Knives stored in between food prep tables in the middle cooking line *Tongs stored in shelving unit Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the steam table and walkin refrigerator. *shopping bags used to store cooked rice and meats in *styrofoam containers used as scoops in the salsas
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The corn shells is/are not covered during storage. No sneeze guard on the tortilla chips at the salsa bar.
- 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. *HW sinks have adhering food particles
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. *stored on the ground under cabinets in the front dining area & in the kitchen
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 04/09/2015 | 69 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
Food worker was cutting onions without wearing gloves.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw beef is stored over ready to eat foods in the walk in refrigerator.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The sink in the grill area is not accessible. The sink in the prep area is not accessible.
- 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 grill area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Clean pots are stored on the floor. The cover of the bulk bin container has adhering grime.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The prepared onions and raw beef is/are not covered during storage. The ice scoops in the ice maker and post mix ice bin have their handles in contact with ice used as food.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
|
Regular | 12/10/2014 | 77 |
| No violation noted during this evaluation. | New Facility | 08/16/2014 | 100 |
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