- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the reachin 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 cooks is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bread room is not in proper working order to permit adequate handwashing.
|
Regular | 10/14/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced pinapples and pears is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged bakery products is/are not labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- 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 buckets and plastic bags.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant, observed in the bakery area.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the food preparation area is not maintained in good repair. Observed damage floor drains.
|
Regular | 06/25/2015 | 82 |
- Sound Condition (corrected on site) - 4 penalty points
The prepackaged product(hot dogs) is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw eggs stored over ready to eat foods.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products in refrigerated cooler is/are not labeled as specified in law.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Also, doors should be self closing.
|
Regular | 03/23/2015 | 88 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells. The all ready to eat foods is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The POTENTIALLY HAZARDOUS and READY-TO-EAT FOODS that is/are located in the double door reachin refrigeration 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 food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the bakery area 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxed food products observed on the floor of the walkin coolers is/are not stored in food storage areas.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen beef product is/are being thawed improperly.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment 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.
|
Regular | 02/18/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the display reachin refrigerator at an internal temperature of 38 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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) (corrected on site) - 4 penalty points
The handwashing sink in the bakery walkin cooler is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed toxic containers observed on the prep table and on top shelf of pots and pans.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bakery products is/are not stored in food storage areas.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
|
Regular | 10/15/2014 | 84 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling tortillas with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The potentially hazardous foods that is/are located in the double door refrigerator, walkin freezer, meat display 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.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bakery and dishwashing areas.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized utensils stored in the 3-compartment sink area are exposed to splash, dust, or other contamination. Observed trays used to store utensil are exposed to dirty surfaces and on towels.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored bakery products are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cooked foods are not covered and is/are not stored in food storage areas.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- 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.
|
Regular | 06/20/2014 | 79 |
Restaurant representatives - add corrected or new information about El Porvenir, 5031 Wichita St, Fort Worth, TX 76119 »