La Perla Negra, 910 Houston St, Fort Worth, TX 76102 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells box is at an internal temperature of 51°F and is not being maintained at 41 °F or below (for less than 4 hours). The eggs, raw in-shells carton is in/on the walkin refrigerator at an internal temperature of 55°F and is not being maintained at 41 °F or below. This item was in there for more than 4 hours. The salad dressing is at an internal temperature of 60°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 salad package and deli meats is/are stored in contact with or under the raw chicken and raw bloody cut steak.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of <200 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walk in refrigerator and food prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored food such as, cut vegetables in prep cooler are not marked with the common name/date of the food it contains.
- 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 stored in a chemical sanitizer.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
|
Regular | 11/11/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses and deli meat in the container stored in ice is at 50°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the server station has/have adhering slime. Ice scoop stored on top of the ice machine that has dust.
|
Regular | 07/21/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
3 compartment pvc discharge pipe does not have an air gap.
- 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. Wooden crate used to store the chemicals.
|
Change of Ownership | 03/25/2015 | 92 |
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is/are not covered during storage.
|
New Facility | 03/25/2015 | 100 |
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