- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced lemons in the waiters station is at an internal temperature of 70°F and is not being maintained at 41 °F or below. The tamales, cut peppers, cream, and quesidillas are in/on the food prep cooler at an internal temperature of 50°F and is not being maintained at 41 °F or below. The cut tomatoes, vegetables, and cheese are in the food prep cooler by the grill are at an internal temperature of 48°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 the food worker is drinking in the waiters area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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. Food manager cards not transferred to Ft. Worth food manager cards.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler located in the kitchen is not working properly and is not holding a temperature of 41°F or below and was measured at 50°F. The ice dispenser located in the waiters' station has/have adhering foreign material. The tea nozzle located in the waiters' station is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The raw meats, cut vegetables is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The potato boxes are stored under dirty dishes.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed dumpster was not covered and open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the hot water heater are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment 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.
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Regular | 11/13/2015 | 85 |
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not labeled as specified in law.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the bar is at an inadequate concentration of < 30 PPM to sanitize equipment and utensils.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop located in the bar is/are not properly sanitized.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer. Servers are walking around with towels in their back pockets while performing their serving duties.
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Regular | 07/22/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw meat, eggs, milk, cut veggies in the bottom portion of food prep cooler is at an internal temperature of 50°F and is not being maintained at 41 °F or below. The tomato, cheese, guacomole, pico de gallo, and sour cream 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 kitchen by the grill is used for purposes other than handwashing. Observed utensils stored inside sink basin.
- 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 < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the in the flour container are not stored in a manner to prevent contamination of the product. The soda nozzles located in the waiters' station has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cut lemons and sauce is/are not covered during storage in the walk in refrigerator.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Clean linens are not stored in a clean dry location, found they were stored on cutting board.
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Regular | 07/21/2015 | 85 |
- 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 3-compartment sink area.
- 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 < 50 PPM to sanitize equipment and utensils.
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Regular | 07/21/2015 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The carnitas is in/on the heat lamp unit at a temperature of 124°F and is not being maintained at 135 °F or above.
- 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. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda fountain and ice machine located in the server station have adhering foreign material.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Walkin refrigerator.
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Regular | 03/09/2015 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The salsa is under the heat lamp at a temperature of 90°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods are stored in contact with or under the raw meat products. Reachin freezer.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bakery counter area and prep sink area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda fountain and ice machine located in the kitchen have adhering foreign material.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Vent hood and walkin refrigerator.
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Regular | 11/14/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomato and shredded cheese is at an internal temperature of 50 and 64°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. The handwashing sink in the server station is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 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
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soft drink dispenser located in the kitchen has/have adhering foreign material.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. EMPLOYEE restroom.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Venthood and walkin refrigerator.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back of kitchen were left open.
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Regular | 07/07/2014 | 82 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- 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.
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Regular | 07/07/2014 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The salsa is in/on the single-use article at a temperature of 115 to 119 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 flan in bakery area and reachin refrigerator by dough area that is/are located in the food preparation area 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent/sanitizer used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized large pots stored in the kitchen under shelving are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
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Follow-up | 03/11/2014 | 82 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The reachin refrigerator countertop is at an internal temperature of 50-56°F degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The beef product is/are being prepared on or with the mop sink that was contaminated by the mop waste.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the kitchen 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 cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The all the handwashing sinks in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, observed stored at the grill area at plate shelf.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Observed sewage water being poured down the drain observed improper usage of mop sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the walkin refrigerator did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven and cutting boards located in the grill area has/have adhering food or food particles. The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product, observed knives stored between equipment.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Some of the employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The all bulk items is/are not stored in food storage areas, observed uncovered in the reachin refrigerator and box of eggs on the floor. The all employees's hair is not restrained 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, observe grill outside surface is 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. TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer, observed tortilla stored on cloth during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment 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 | 03/06/2014 | 65 |
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