- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employees is eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the waiters' station is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Ice scoop is cracked. 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. Ice scoop is stored with the handle down into the ice.
|
Regular | 11/02/2015 | 93 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dish washer handled clean dishes after handling soiled utensils without properly washing his hands. He also used a cloth towel to dry his hands and arms from moisture.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is not providing sufficient hot water for handwashing. One hand sink has inadequate flow of water.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board in the prep area is badly stained and has deep grooves that will not allow for proper sanitizing of board.
- Food Protection - GRP (corrected on site)
The tortillas are in close proximity of the hand sink in the grill area.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light above prep table in kitchen is missing a shield.
|
Regular | 08/03/2015 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Shredded cheese is not dated.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is not providing sufficient hot water for handwashing. One hand sink has inadequate flow of water.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Furniture polish stored with packaged food items in dry storage.
- 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 < 50 PPM to sanitize equipment and utensils. Sanitizer is depleted.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Stored knife on knife rack is soiled.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light above prep table in kitchen is missing a shield.
|
Regular | 05/04/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ceviche and shredded cheeses is at an internal temperature of 40°F and 45°F and is not being maintained at 41 °F or below (34°F raw seafood). The diced tomatoes is in/on the reachin refrigerator at an internal temperature of 53°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled vegetables is in/on the steam table at a temperature of 110°F-120°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous recado and tequila sauce (1/22) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. -uncovered beverages The handwashing sink in the cooking line is used for purposes other than handwashing. -Cook washing knife in the hw sink
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. The shell stock (oysters, clams, mussels) are not adequately identified or labeled. *dates of use are not on tags
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Particles of food inside rinse compartment of 3-compartment sink Sink is being stopped with white cloths
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets located in the reachin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. (far one in the cooking line)
- 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. -HVAC vents in kitchen have adhering dust
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. - floors damaged under warmer - damaged throughout kitchen TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged. TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. -in the restrooms (not smooth and easily cleanable)
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -kitchen
|
Regular | 02/03/2015 | 72 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The bar gun and holder located in the bar has/have adhering foreign material.
|
Regular | 02/03/2015 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken broth is in/on the walkin refrigerator at a temperature of 50°F after cooling for since last night 11/2.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled vegetables is in/on the steam table at a temperature of 112°F and is not being maintained at 135 °F or above.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of <50 PPM to sanitize equipment and utensils.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Consumer Advisory is not clearly for other
- Garbage and Refuse Disposal - GRP
Liquid dry waste on concrete under dumpster.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. - floors damaged under warmer - damaged throughout kitchen
|
Regular | 11/03/2014 | 84 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The enchiladas is in/on the steam table at a temperature of 85°F - 95°F and is not being maintained at 135 °F or above.
- 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 drink station.
- 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. Food manager on duty did not have a food manager certification.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Knife stored in between opening of food prep cooler and food prep table. The reachin refrigerator located in the back of the kitchen has/have adhering condensation.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Asterick (*) is not placed on the oysters and ceviche on the menu Consumer Advisory is not clear for other
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *New employee has been employeed for 3w and does not have FH training
- 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. HVAC vents in the kitchen are dusty
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. - floors damaged under warmer - damaged throughout kitchen
|
Follow-up | 08/29/2014 | 80 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The ceviche and refried beans is in/on the walkin refrigerator at a temperature of 45°F - 47°F after cooling since yesterday 8/26. The charro beans is in/on the walkin refrigerator at a temperature of 99°F - 103°F after cooling for 04 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomatoes and salsa is in/on the food prep cooler at an internal temperature of 45°F - 47°F and is not being maintained at 41 °F or below. The shredded cheeses and the cooked vegetables is at an internal temperature of 50°F - 55°F and is not being maintained at 41 °F or below. The salsa and cocktail sauce are at an internal temperature of 64°F - 70°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 refried beans is/are stored in contact with or under the breaded raw fish.
- 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 drink station.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach sanitizer was at 200 ppm for the wiping cloths
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Particles of food inside sanitizer compartment of 3-compartment sink
- 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. Food manager on duty did not have a food manager certification.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener and knife located in the kitchen has/have adhering foreign/food material. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Knife stored in between opening of food prep cooler and food prep table.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Asterick (*) is not placed on the oysters and ceviche on the menu Consumer Advisory is not clear for other
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *New employee has been employeed for 3w and does not have FH 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. - many on food prep tables
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. - floors damaged under warmer - damaged throughout kitchen
|
Regular | 08/27/2014 | 65 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The salsas, soup, queso, and diced tomatoes is in/on the walkin refrigerator at a temperature of 47°F to 53°F after cooling for over 6 hours. Diced tomatoes were at 53°F since 9am. Salsa, queso and soup were cooling since 04/13/14
- Cold Holding Temperature (corrected on site) - 5 penalty points
The brisket, shredded cheddar cheese, queso fresco, cooked sauces, shredded Monterrey Jack cheese, guacomole, cooked beans, cocktail sauce, flan, raw beef products (brisket and steaks) and salsas is in/on the walkin refrigerator at an internal temperature of 45°F to 48°F and is not being maintained at 41 °F or below. The ceviche is on the walkin refrigerator at an internal temperature of 47°F - 48°F, it has been maintained above 34°F for greater than four (4) hours. The breaded raw fish in the walkin refrigerator was at 53°F
- Hot Holding Temperature (corrected on site) - 5 penalty points
The vegetable soup is in/on the stove at a temperature of 122°F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach was at 200 ppm for the wiping cloths and dishmachine
- 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 walkin refrigerator. Paper cup and black plastic container used for salsa The in-use utensils used for preparation or serving in the dried flours and rice are not stored in a manner to prevent contamination of the product.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Asterick (*) is not placed on the oysters and ceviche on the menu Consumer Advisory is not clear for other
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. Paint is peeling from the floors in the ktichen TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the 3-compartment sink area are not installed or attached. TFER 229.167(p)(1) - Page 106. Wall surfaces in the storage room are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
Drain plugs not provided for the 3-compartment sink.
|
Regular | 04/14/2014 | 76 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. STAINED The bottom shelf located in the reachin refrigerator has/have adhering food or food particles (syrup).
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
Plastic cup of pieces of fruit for alcoholic drinks are not covered.
- 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. Unfinished wood used for shelving for beer. Cardboard used as shelving for beer in store room.
- 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. not avaliable for quaternary ammonia
|
Regular | 03/31/2014 | 91 |
Restaurant representatives - add corrected or new information about La Playa Maya Westside, 6209 Sunset Dr, Fort Worth, TX 76116 »