- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef and raw pork is/are displayed in contact with or under the raw chicken. They did not have the dividers in when they change between the different kind of meats.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner stored in the prep-table.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 01/05/2016 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo, chicken salad, green & red salsas, fruit salads, turkey & ham sandwich, jello w/ yogurts, flans, arroz con leche, tres leches, and bionico is in/on the reachin refrigerator at an internal temperature of 48 to 52 degrees F and is not being maintained at 41 °F or below.
- Sound Condition - 4 penalty points
The dented cans are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employees drinks stored next to food and/or utensil/equipments.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is not in proper working order to permit adequate handwashing.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the utensil storage area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The fruit shelves under the counter 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. Bare wood shelves.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair.
|
Regular | 01/05/2016 | 75 |
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the handwash 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 bakery products in the customer service area are not stored in a manner to prevent contamination of the product. The can opener and knives located in the food prep area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored bakery powder 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bakery are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the bakery are not clean .
- 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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area (tortilleria area) is not maintained in good repair.
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Regular | 01/05/2016 | 91 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicharon w/meat, enchiladas, and beef is in/on the display case and steam table at a temperature of 105 to 129 degrees 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 pico de gallo and ham is/are stored in contact with or under the pork product (chorizo).
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. There is a small wastewater leak underneath the 3-compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusty shelves located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. Employee with moustache is not wearing a beard guard.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in both 3-compartment sink area is not maintained in good repair.
|
Regular | 01/05/2016 | 85 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
|
Regular | 01/05/2016 | 94 |
- Cold Holding Temperature - 5 penalty points
The chicken and beef is at an internal temperature of 65°F and 60°F respectively and is not being maintained at 41 °F or below. Chicken and beef were observed being left out on counter.
- Hot Holding Temperature - 5 penalty points
The grilled onions and peppers is in/on the grill at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The chicken is/are being prepared on or with the 3-compartment sink that was contaminated by the dripping faucet.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage container lids for salt and flour located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the beans and rice are not stored in a manner to prevent contamination of the product. Bowls are being used for serving beans and rice. The microwave oven located in the front serving area has adhering food or food particles.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is being thawed improperly.
|
Follow-up | 10/06/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The flautas and chicken are at an internal temperature of 70 to 74 degrees F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The chicken is being prepared in the 3-compartment sink was contaminated by the leaking faucet.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Employee did not change gloves or wash hands before handling raw meat.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the both areas of the kitchen are used for purposes other than handwashing. Observed gloves in hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler and large Ascend refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage container lids for salt and flour located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the beans and rice are not stored in a manner to prevent contamination of the product. Bowls are being used for serving beans and rice. The microwave oven located in the front serving area has adhering food or food particles.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen chicken is being thawed improperly. Chicken was being thawed in three compartment sink with 80°F running water.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the food prep area.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty hand sink in the 3-compartment sink area is not maintained in good repair.
|
Regular | 10/02/2015 | 71 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Observed fajita meat blood leaked onto floor in warehouse area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food service/dispensing area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 07/01/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The yogurt and dairy food items in the reach in refrigerator is at an internal temperature of 55°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 food preparation area is used for purposes other than handwashing. Observed sponges and hand towel in the sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of ammonia are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Glass cleaner stored in contact with honey dew.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice shaver, sugar container are not stored in a manner to prevent contamination of the product.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
|
Regular | 07/01/2015 | 85 |
- Sound Condition (corrected on site) - 4 penalty points
The Nestle Nido baby milk cans were dented is/are unsound and should not be sold, served or consumed.
- 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.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The floor drain in the warehouse is obstructed and dirty water is backed up into the drain.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the warehouse has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
Observed seals for back walk in refrigerators and freezers with broken seals around doors.
|
Regular | 07/01/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw meats and cut vegetables in the back reach in refrigerator is at an internal temperature of 45-49°F and is not being maintained at 41 °F or below. The pico de gallo and various salsa's is at an internal temperature of 50-55°F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the server station did not have a readily available and visible thermometer.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair in the back area of the restaurant.
|
Regular | 07/01/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the top open cold hold unit at an internal temperature of 35-40°F and is not maintained at 34 °F or below.
|
Regular | 07/01/2015 | 95 |
- Cold Holding Temperature - 5 penalty points
The pico and salsas is at an internal temperature of 49 to 50 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 handwash area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of few chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven, and knifes located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . Observed dirt/dust on the vent and on the ceiling next to the vent.
- 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 kit needed.
|
Follow-up | 04/06/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, pulled egg, batter with fish juice, and green salsa is in/on the kitchen at an internal temperature of 64 to 89 degrees F and is not being maintained at 41 °F or below. Observed sliced tomatoes and green salsa sitting on the prep table at 64°F to 89°F Observed pulled egg, and batter with fish juice sitting on the prep table at 60°F to 65°F The fish/seafood is in/on the prep table at an internal temperature of 60°F and is not maintained at 34 °F or below. Observed fish sitting on the prep table at 60°F The pico and salsa located in the salad bar is at an internal temperature of 45 to 46 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The chicharron is in/on the food warmer at a temperature of 96 °F and is not being maintained at 135 °F or above.
- Personnel with Infections Restricted/Excluded (corrected on site) - 4 penalty points
The employee has open wound of infection.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Observed emplyoee not washing hands between glove use.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open drink container in food prep area. Observed employee wiping hands on dirty apron and proceeding to workstation with out washing hands.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the front service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven, and knifes located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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. Observed wet wiping clothes sitting on prep table Observed sanitizer solution over 200ppm of bleach.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . Observed dirt/dust on the vent and on the ceiling next to the vent.
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Regular | 04/03/2015 | 69 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The meat market display cases in the meat market did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic meat storage containers located in the display case is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required annual food handler training. Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the meat market are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the meat market cutting room are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the meat cutting room is not maintained in good repair.
|
Regular | 01/05/2015 | 91 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The hand sink pipe in the small storage room is dripping water on the floor.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glass door glides and refrigerator door handles located in the kitchen has/have adhering food or food particles. The microwave oven 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 kitchen. The container holding the cut cactus before it is placed in a bag on the produce floor located in the produce area has/have adhering dirt.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed vegetables for juicing must be protected from contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the small storage room is not maintained in good repair.
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Regular | 01/05/2015 | 88 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bulk food storage containers, shelves, racks, mixers, counters, bakery pans, fryer, handles to equipment, equipement, and storage drawers for plastic decorations, located in the kitchen has/have adhering food particles, grease, and dirt. The microwave oven 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 kitchen.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. 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 bakery are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the bakery are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Plumbing- GRP
Sinks are not caulked to the wall.
|
Regular | 01/05/2015 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tamales in two large pots on the floor at 130-132°F, cooked onions at 93°F, and peppers on the flat grill at 115°F are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prepared 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The can of bed bug and flea spray are present in the kitchen and are not needed for food service operations.
- 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 kitchen. The microwave oven (Magic Chef) 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. The damaged food and plastic food scoop located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The refrigerator door handles, shelves, and cans of food located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The large containers of food is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- 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. Wall surfaces in the kitchen are not clean . 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 kitchen are damaged.
|
Regular | 01/05/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The raw fish is at an internal temperature of 40 degrees F and is not being maintained at 41 °F or below. The shrimp cocktail and other prepared foods in the plastic containers sitting on ice is at an internal temperature of 48-50 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The chest freezer 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.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 01/05/2015 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bucket of veggies is/are stored in contact with or under the raw beef product.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent/sanitizer used as the sanitizer in the 3-compartment sink area is at an excessive concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized buckets of cream sauce and cups for scooping stored in the food preparation area are exposed to splash, dust, or other contamination. Observed re-using buckets of cream and cups used for scoops stored in food products.
- 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.
|
Regular | 10/01/2014 | 90 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The large containers of salsa and green sauce is in/on the walkin refrigerator at a temperature of 95 to 99 degrees F after cooling for 07 hours. The tamales, beans, and stewed tomatoes is in/on the counter at a temperature of 110 to 114 degrees F after cooling for almost 2 hours. Only one employee working on chilling the food and after 30 minutes she is still working on the beans while the other foods sit on the counter.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potentially hazardous foods is in/on the Coke refrigerator in the back kitchen and the reachin cooler in the customer service area at an internal temperature of 46 to 55 degrees F and is not being maintained at 41 °F or below. salsa meats cheese sour cream tamales The tomatoes and cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The potentially hazardous foods is/are at an internal temperature of 115 to 119 degrees F.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin cooler and the Coke cooler is not holding cold potentially hazardous foods at 41°F (raw seafood at 34°F).
- 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 employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The hot hold box, hot hold steam table with the broken thermometers, and all refrigerators in the kitchen did not have a readily available and visible thermometer. The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- 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 kitchen. The shelves, including the shelves lined with foil, counters, and cutting board located in the kitchen has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
- Food - GRP
Lettuce was not washed before cutting.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The ketchup is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen 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 surfaces in the kitchenq are damaged.
|
Regular | 07/23/2014 | 73 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
|
Regular | 06/01/2014 | 91 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the juice bar area is not in proper working order to permit adequate handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- 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. Chemicals on food preparation table.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
|
Regular | 06/01/2014 | 88 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
|
Regular | 06/01/2014 | 94 |
| No violation noted during this evaluation. | Regular | 06/01/2014 | 100 |
- Cold Holding Temperature - 5 penalty points
The sliced melons and tomatoes is at an internal temperature of 47 to 60 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The eggs in shell is/are unsound and should not be sold, served or consumed, observed crack eggs in a bucket.
- 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 .
- 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, observed handsink containing a pan filled with water.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and walkin cooler in the kitchen did not have a readily available and visible thermometer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the cashier's area are damaged.
|
Regular | 03/14/2014 | 80 |
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