- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked shredded chicken is in/on the grill at a temperature of 120°F and is not being maintained at 135 °F or above.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the 3-compartment sink in the kitchen and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed water bottles on the food prep counter and a open cup next to the breads and the tortillas.
- 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 men's restroom.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxes of food in the walkin freezer is/are not stored in food storage areas. Observed boxes of food stored on the floor in the walk in freezer.
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Regular | 11/09/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes, ranch, guacomole, pico de gallo, mayonaise is at an internal temperature of 44-46°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 onions and milk is/are stored in contact with or under the raw bacon and sausage.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cut lemons that is/are located in the cashier's 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 (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 food preparation area are not stored in a manner to prevent contamination of the product. Observed scoop handle in contact with the salt in container.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 07/13/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The cheese is at an internal temperature of 44 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw chicken is/are stored in contact with or over the coleslaw. Raw bacon next to ready to eat foods in kitchen refrigerator. Observed a pan containing raw chicken was above and in contact with a container with coleslaw in the walk in refrigerator. Observed raw bacon next to ready to eat foods in refrigerator in kitchen.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the water line in the 3-compartment sink area and the potable water system. Observed there was no vacuum breaker installed on the water line at the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Cutting Knife located in the food prep area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The flour scoop located in the food preparation area has/have adhering food or food particles. Observed scoop used for flour with caking of flour on it. The ice machine located in the kitchen has/have adhering foreign material.
- 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. Observed untreated wood used to hold shelf in the kitchen area.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Observed light in back food prep area missing light bulb shield.
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Shared | 03/17/2015 | 84 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The stewed tomatoes is in/on the walkin refrigerator at a temperature of 65 to 69 degrees F after cooling over night. The stewed tomatoes is in/on the walkin refrigerator at a temperature of 65 to 69 degrees F after cooling overnight.
- Cold Holding Temperature - 5 penalty points
The cheese is at an internal temperature of 56F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The stewed tomatoes and other containers of prepared foods that is/are located in the 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The roach bait 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 refrigerator. 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 plastic lid and the wooden screen 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, single use and clean sanitized lid to the sugar stored in the on top of roof shingles are exposed to splash, dust, or other contamination. The several food storage containers and the BBQ pit located in the kitchen has/have adhering food or food particles and grease.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not completely enclosed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
The BBQ pit is not enclosed.
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Regular | 11/07/2014 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoe and shredded cheese is at an internal temperature of 46°F and 49°F and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the customer service area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of 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 ice machine and reach-in cooler located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxed food items is/are not stored in food storage areas. The equipment or utensil that is in use does not provide protection from contamination.
- Premises - GRP
The dry storage are is cluttered and disorganized. The smoke pit area is not kept in a sanitary manner.
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Regular | 07/10/2014 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The 3 large containes of beans is in/on the reachin refrigerator at a temperature of 60 to 64 degrees F after cooling for over 20 hours. Cooling procedures are not being followed.
- Cold Holding Temperature - 5 penalty points
The shredded cheese on the make-ready cooler, the salsa with only the bottom of the container touching ice at the waiter station, the small container of salsa in the beer-type cooler in the waiter station is at an internal temperature of 44-78 and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The box with hamburger patties sitting on top of the raw chicken is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared foods that is/are located in the waiters' station 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. The ready-to-eat potentially hazardous prepared foods prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the ice machine located in the kitchen has/have adhering mold. The large metal block of unknown metal 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 locker room. 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. The ice machine door gasket that is made of door insulating material located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour are not marked with the common name of the food it contains.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection 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.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation. TFER 229.167(d)(4) - Page 103. Toilet room is not completely enclosed. Men's restroom toilet seat is not approved. Women's restroom toilet seat is loose.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. TFER 229.167(p)(1) - Page 106. Wall surfaces in the men's restroom are damaged. TFER 229.167(p)(1) - Page 106. Wall 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 | 03/12/2014 | 79 |
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