- Hot Holding Temperature (corrected on site) - 5 penalty points
The refried beans and rice is in/on the food warmer at a temperature of 86 to 104 degrees F and is not being maintained at 135 °F or above.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Acetametaphine is present in the kitchen and is not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensil (ice scoop) used for preparation or serving in the ice box is not stored in a manner to prevent contamination of the product. Scoop handle observed in the ice.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed tortilla chips must be protected from contamination. The establishment has ready to eat tortilla chips that are on display stored on top of each other. The red basket for storage touches the tortilla chips.
- 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 | 12/15/2015 | 85 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling lettuce with their bare hands. There was an employee cutting lettuce with her bare hands and making a shrimp cocktail with avocado, handling the avocado with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The french fries, chicken tenders and pre cooked sausage and cooked shrimp is/are stored in contact with or under the raw (red meat, chicken, fish, shrimp).
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. All employees are not properly washing their hand whether it be for the 20 sec required duration and or when changing stations/tasks.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in refrigerator in the kitchen 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 soda station are not stored in a manner to prevent contamination of the product. The ice scoop was stored directly on top of the soda machine.
- Food Protection - GRP (corrected on site)
TFER 229.164(j)(1) - Page 39. Displayed tortilla chips must be protected from contamination. The establishment has ready to eat tortilla chips that are on display stored on top of each other. The red basket for storage touches the tortilla chips.
- 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. Towels around the kitchen are left outside of the sanitizer bucket.
|
Regular | 08/07/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the reachin refrigerator at an internal temperature of 39°F and is not maintained at 34 °F or below. CEVICHE. FUTURE VIOLATION MAY RESULT IN CITATION.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The salsa is in the electric kettle at a temperature of 130°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The seafood is stored in contact with or under the raw beef product. Reachin freezer.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired. CITATION WILL BE ISSUED IF NOT CORRECTED IN 10 BUSINESS DAYS.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the oyster bin.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the kitchen of the establishment.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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.
- 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.
|
Regular | 04/03/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ceviche is on the reachin prep cooler at an internal temperature of 48°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The frozen foods are stored in contact with or under the raw meat and seafood.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat food that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has adhering food or food particles. The reachin freezer 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.
- Lockers/Dressing Rooms - GRP (corrected on site)
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 plastic food containers does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 12/16/2014 | 78 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked octopus that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is 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 cook is eating and drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- 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 Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven ice machin e and shelf above 3-compartment sink located in the kitchen have adhering foreign material. 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.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The reachin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 08/07/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is in the reachin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the raw beef product.
- 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
Flies were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is expired.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
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.
|
Regular | 04/08/2014 | 79 |
Restaurant representatives - add corrected or new information about La Playita, 4200 South Freeway , Fort Worth, TX 76115 »