- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 39 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Sound Condition - 4 penalty points
The flour tortilla is/are unsound and should not be sold, served or consumed. Observed flour and corn tortilla are wrap in cloth basket, must be protected with plastic. Towels or cloth are not used to hold food.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling tamales with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- 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. The all employees is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- 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.
- Food Protection - GRP (corrected on site)
The food workers's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The soda lines in the soda drink area is not maintained in good repair, observed leaking on the floor.
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Regular | 12/16/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The potato (boiled) is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. potatoes @ 50°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The fluan and milk are stored in contact with raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Hot water has been turned off The handwashing sink in the kitchen is not providing sufficient water for handwashing. Water at handwashing sink was turned off.
- 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
The storage containers, cutting boards, and plates located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine, microwave, and shelves located in the kitchen has/have adhering foreign material. The coffee/co co machine located in the food establishment has/have adhering food or food particles.
- 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. equipments in kitchen. Storage containers are not free of dust, dirt, food residue and other debris. Soda drink station - back splash area not free of food residue and other debris.
- 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 kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the dishwash machine area, kitchen, and bakery are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the both kitchens, walkin freezer and warewashing area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the bakery, back storage and warewashing area are damaged. -Floor in the bakery and back storage are not smooth, non-absorbent and easy to clean. -It's time to seal floor at bakery area. -There are some broken floor tiles in the warewashing area.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 2-compartment sink is not maintained in good repair. TFER 229.166(i)(5) - Page 94. The faulty sink in the kitchen area is not maintained in good repair. Handwashing station is leaking.
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Regular | 08/13/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and pico is in/on the reachin refrigerator at an internal temperature of 46 to 50 degrees F and is not being maintained at 41 °F or below.
- 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.
- Floors, Walls and Ceilings - GRP
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.
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Follow-up | 04/20/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa and orange juice that was placed in the broken cooler is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The pico, cheese, tomatoes, and guacamole is at an internal temperature of 45 to 58 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 hot hold case at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- 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 and walkin freezer 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 handwashing sink in the kitchen is used for purposes other than handwashing.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F). The hot hold unit is not holding hot beef product at 135°F.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the front prep room.
- 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 rotted wood board under the juicer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting board located in the kitchen has/have adhering grease. The rusty shelves located in the kitchen 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. The food containers located in the 3-compartment sink area is/are not properly sanitized. The hot hold box located in the customer service area 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 food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice in the waiters' station is/are not covered during storage.
- 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 handwash area (mold) and kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
Vent-a-hood is not on.
- 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.
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Regular | 04/18/2015 | 67 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham and raw bacon is at an internal temperature of 58 to 63 degrees 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 slice tomatoes is/are stored in contact with or under the bottom of the food container. Observed container of potatoes stored inside the slice tomatoes tray.
- 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 and walkin freezer 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 kitchen is used for purposes other than handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 115 to 120 degrees F.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or under cooked 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 under cooked animal derived product are not available in the facility.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The salsas is/are not stored in food storage areas. Observed food containers stored in the walkin floor.
- Non-food Contact Surfaces - GRP (corrected on site)
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 dishwash machine area and bakery are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the both kitchens, walkin freezer and warewashing area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the bakery, back storage and warewashing area are damaged. -Floor in the bakery and back storage are not smooth, non-absorbent and easy to clean. -It's time to seal floor at bakery area. -There are some broken floor tiles in the warewashing area.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 12/03/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, diced tomatoes, and guacamole is in/on the broken reachin cooler at an internal temperature of 70 to 76 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked meat is/are stored in contact with or under the raw meat. Containers of food are stacked on top of uncovered containers of food. The ice scoop handle is in the ice for drinks.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dishwash machine area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The two blenders 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 rusty shelves located in the kitchen and walkin 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 walkin refrigerator. The large chip container located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves, large container storing ice by the soda machine, under the grill, and the inside top of the microwave oven located in the kitchen have food particles, grease, and slime mold. 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 broken glass doors in the meat case located in the customer service area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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 Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice in the waiters' station is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The pots of food on the floor is/are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The numerous containers of food in the walkin freezer, walkin refrigerator, and kitchen shelves 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.
- 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. Wall surfaces in the dishwash machine area 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 waiters' station are damaged.
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Regular | 08/27/2014 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, tomatoes, meat, guacamole, pico, and raw bacon is in/on the reachin refrigerator at an internal temperature of 45 to 54 degrees F and is not being maintained at 41 °F or below. The several large containers of salsa is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried beef is in/on the display hot hold in the bakery area at a temperature of 125 degrees F and is not being maintained at 135 °F or above. The beef product is/are at an internal temperature of 95 to 99 degrees F.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cooks is/are handling tortillas with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken soup stock 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.
- Approved Source/Labeling - 4 penalty points
The packaged packages of pralines is/are not labeled as specified in law.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The steamer display unit in the bakery area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The steam display sliding doors, the cardboard and foil lining the shelves, the rusty shelves, the large, cracked food container, and the reachin refrigerator that is not working properly located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bread dough cutter, the large blender, the counters, cutting board, shelves, dish rack shelf, bulk bakery storage containers, the steam table, the reachin cooler, and under the grill located in the kitchen has/have adhering food particles and grease. The blender 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 in the waiters' station is/are not covered during storage.
- 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. Wall surfaces in the dishwash machine area 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 waiters' station are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the dishwash machine area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 04/07/2014 | 72 |
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