- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, soda dispenser backsplash and ice chute located in the food establishment have adhering mold, syrup buildup and algae.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(ii) - Page 103. Windows in the to-go window are open, not screened or fit poorly. Screen is peeled up in one corner leaving a large opening into the food establishment.
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Regular | 12/15/2015 | 94 |
- Cold Holding Temperature - 5 penalty points
The Salsa (62.2F), American Cheese (50.0F), Sliced tomato ( 44.2F) and Pico in FOH (53.4F). is at an internal temperature of 44 F to 62 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The salsa, cilantro and pico is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees were observed to not wash their hands for the twenty second duration. Other employees do not wash their hands when changing tasks and or switching gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the food establishment is at an excessive concentration of >200 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin freezer in the 3-compartment sink area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 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 kitchen. A cook was observed using a shovel that was stored on the bare floor to handle ready to eat onion.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Utensils such as tongs, knives and other food prep items are stored on bare countertop and need to be protected from potential contamination. The use of metal magnetic strip for knive storage is essential. The all employees's were observed to be wearing bracelets, watches and fake nails while preparing/handling food or contacting clean food contact surfaces.
- 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. Several of these areas include: shelving, railing, tops of equipment in kitcken.
- 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. There are towels around the food establishment that are not inside a sanitizer bucket.
- 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. All disposable items such as dishware and or utensils need to be stored on top of a tray not directly on top of the countertop. There are disposable cups and "to go items" that are stored on top of the countertop.
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Regular | 08/10/2015 | 74 |
- Hot Holding Temperature - 5 penalty points
The beans, refried are at an internal temperature of 110 to 114 degrees F.
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- 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 can opener located in the kitchen has adhering foreign material.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 04/06/2015 | 82 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing.
- 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 cutting board and plastic lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
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Regular | 12/04/2014 | 87 |
- 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.
- 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 front counter area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin salsa refrigerator in the front service counter area did not have a readily available and visible thermometer. Reachin freezer in 3- compartment area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. SCOOP HANDLE IN ICE.
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Regular | 08/06/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded chicken and shredded cheese is at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker 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 kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0ppm to sanitize equipment and utensils.
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Regular | 04/02/2014 | 85 |
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