- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomato is at an internal temperature of 46.0 F and is not being maintained at 41 °F or below. This also includes: chocoflan cake 46.0 F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw chicken, raw red meat, and raw shelled eggs. The items mentioned above are all stored on the same shelf. The walk in refrigerator also have a shelf where melon and watermelon is stored along with raw red meat, raw chicken and raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The desserts (rice w/milk, chocoflan and gelatin based w/ cream) that is/are located in the food establishment 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 preparation area is used for purposes other than handwashing. Handwashing sink has a mini drainage sink for ice cream scoops that drains into it. The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils (ice scoop, mixing spoons, tongs) used for preparation or serving in the preparation area are not stored in a manner to prevent contamination of the product.
- 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. These areas include: stops of all equipment, doors and door handles of all equipment, gaskets of all equipment, storage areas, and railings.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(A) - Page 98. Inside trash receptacles are not covered.
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Regular | 11/02/2015 | 77 |
- Cold Holding Temperature - 5 penalty points
The watermelon ( 47.1 F), Melon (48.3 F), Flan cake (43.5F), red meat (44.4 F), chicken (47.1 F) and cooked beans (48.2F) is at an internal temperature of 43 F to 48 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The red meat, bacon and eggs, along with cooked ham and cooked hot dogs and fruit (guayava) is/are stored in contact with or below the raw chicken.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. Employees were observed not washing their hands for a 20 sec duration, along with changing tasks and not washing their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. There was evidence of employee food inside reach in refrigerator and an uncovered cup of unidentified drink. The handwashing sink in the food establishment is used for purposes other than handwashing. the food establishment has their ice cream draining water equipment draining into the handwashing sink. Employee was observed touching face and articles of clothing and not washing her hands.
- Evidence of Insect Contamination - 3 penalty points
flies and gnats were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the food establishment is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and reach in freezer in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep counter tops located in the food preparation area has/have adhering food or food particles. The slicer located in the food preparation area has/have adhering foreign material. The can opener located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. All equipment and utensils that are used for food need to be covered to avoid contamination from flies and gnats around the food establishment. The employee's should not be wearing bracelets and or watches 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. Some of these areas include food storage item shelving, walkin railing and reach in refrigerator gaskets.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. There is a vent that is uncovered above the walkin refrigerator.
- 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 | 07/21/2015 | 71 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the front of service area is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin freezer and microwave located in the kitchen have adhering food or food particles.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
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Regular | 03/09/2015 | 94 |
- 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.
- Approved Source/Labeling - 4 penalty points
The packaged cut fruit and gelatin food items are not labeled as specified in law.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving at front counter and plastic containers located in the food establishment are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
- 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/10/2014 | 89 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the walkin and reachin refrigerators have been refrigerated for more than 24 hours and 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 front area is used for purposes other than handwashing.
- Approved Source/Labeling - 4 penalty points
The packaged food items are not labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the front counter area.
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Regular | 07/07/2014 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The salsa that is/are located in the walk-in cooler 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach 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 - 3 penalty points
The in-use utensils used for preparation or serving in the customer service area are not stored in a manner to prevent contamination of the product.
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Regular | 03/06/2014 | 83 |
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