- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Employee handled raw fish with gloved hands and touched utensils,spices and seasoning with gloved hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the tortilla prep area is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Excessive chlorine sanitizer solution at prep area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired. No food manager available during inspection, also. 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea nozzles located in the waiters' station has/have adhering foreign material. The microwave and 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. Towel underneath cutting board.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Your employee(s) have not attended required food handler training.
- 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.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged. Need to seal all damaged flooring at main prep line. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food preparation area are damaged above the freezer and in the tortilla prep room. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces in restrooms. TFER 229.167(p)(1) - Page 106. Wall surfaces in the in ladies' restroom and by mopsink are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in prep area.
- 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. Old equipment and appliances stored outside areas.
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Regular | 01/15/2016 | 74 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, pico de gallo, cheese, wraps, sour cream, and other foods in the food prep cooler is at an internal temperature of 45-47°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen meat, items in metal pans, and various other zip lock bag foods that is/are located in the chest freezer, reach in freezer, and walk in 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 ladies restroom. The dispenser was out of battery power and not functioning.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen and the small fridge in the waiters station by soda machines did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the flour container in the kitchen are not stored in a manner to prevent contamination of the product. Found scoop handle in contact with the flour. The ice machine and ice tea nozzle located by the waiter station is/are not properly sanitized, observed black mold and pink mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your annual health permit is not displayed.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored zip lock bag foods, and food in metal pans in the walkin refrigerator, reach in chest/reachin freezer are not marked with the common name of the food it contains.
- 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 | 09/08/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo, diced tomatoes, chimachanga and dip, sour cream, cheese, raw fajita beef and chicken in the salad prep reach in cooler by dish warmer is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen packaged items in chest freezers, cut vegetables, salsa, prepared foods & raw meats in containers that is/are located in the walk in refrigerator and reach in refrigerators 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 Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the waiters' station did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda dispenser and ice machine located in the waiters' station has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. Your annual health permit is not displayed.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Observed flour scoop bowl in contact with flour.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. Observed outside dumpster is placed on grass and not concrete surface.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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 handwash area in the tortilla prep room is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 05/06/2015 | 76 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the kitchen did not have a readily available and visible thermometer.
- 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 ice machine, can opener, and soda machine located in the food establishment have adhering foreign material. The storage containers 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 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)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the walkin refrigerator are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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.
- 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 kitchen is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 01/08/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The guacamole, diced tomatoes, corny dogs, chicken nuggets and sour cream is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. Raw meat inside food prep cooler at 47°F. The fish/seafood is in/on the walkin refrigerator at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing. The hot water pedal is not attached to the handwashing sink in kitchen The handwashing sink in the tortilla prep area is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticides are present in the kitchen and are not needed for food service operations. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from warewash sink at bar.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, pans and tea nozzle located in the food establishment has adhering foreign material. Pans with food debris on shelf with cleaned items. Single service, single use and clean sanitized spoons stored in the wait area near kitchen are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags(grocery bags), buckets, etc., are being reused for food product storage in the freezer. Reusing portion cups as scoops.
- Food Protection - GRP
Raw meat stored above ready to eat foods.
- 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. No sanitizer in wiping cloths at wait station.
- Floors, Walls and Ceilings - GRP
The door leading from the kitchen to the dining area is damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the dishwash machine area are not fitted with coving or closed and sealed.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- 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 | 09/11/2014 | 80 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling taco shell and toppings with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. The handwashing sink in the kitchen has a drink dumped inside of it.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing. The hot water pedal is not attached to the handwashing sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemicals are not properly labeled. The insecticides are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener and ice machine located in the food establishment has adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The all ready to food eat are not stored in food storage areas.
- 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.
- Floors, Walls and Ceilings - GRP
The door leading from the kitchen to the dining area is damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- 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 | 05/06/2014 | 83 |
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