- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the food warmer at a temperature of 95 to 99 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cilantro is/are stored in contact with or under the raw beef product.
- 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 reachin refrigerator, bowls cannot be used as scoops. The broken containers located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 10/06/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The parsley and sliced flour tortillas is/are unsound and should not be sold, served or consumed. Observed parsley under the AC unit in walkin cooler, and flour tortilla slices in non NSF container.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw is/are stored in contact with or under the wrapped tamales.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of flies strip 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 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 knives stored between wall and equipment.
|
Regular | 06/25/2015 | 81 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chumparrado is in/on the drink warmer at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw meat products and sliced vegetables in walkin cooler and double door reachin refrigerator 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 cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the tortilla production room is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer.
- 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. The cracked tubs for tortilla chips located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the ice machine area has/have adhering dirt.
|
Regular | 02/17/2015 | 81 |
- Cold Holding Temperature - 5 penalty points
The lettuce in water, tomatoes, and potentially hazardous food items is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The salsa and ready eat foods is/are stored in contact with or under the raw beef product.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Observed a pitcher stored in the sink.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- 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 knives stored behind equipment. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the in bulk food containers. Cannot re-use cups for scooping food. all scoops must have a handle. The ice machine located in the food service/dispensing area has/have adhering dirt.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the tortilla making area are not clean .
|
Regular | 10/10/2014 | 78 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans, refried is in/on the steam table at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef paties.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticide are present in the storage room and are not needed for food service operations.
|
Follow-up | 06/23/2014 | 88 |
- Cold Holding Temperature - 5 penalty points
The sliced carrots and eggs is/are at room temperature with an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pork and fijita steak is in/on the on the grill and on steam table by cashier area at a temperature of 100 to 104 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Observed use gloves to do multiply tasks.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all cooked food and potentially hazardous foods that is/are located in the walkin refrigerator and double door refrigerator 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) (corrected on site) - 4 penalty points
The food service workers 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
Flies were observed in or around the food establishment.
- 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. Observed using bowls to scoop up meat products. 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 knives stored behind prep tables. The ice machine located in the food service/dispensing area has/have adhering algae.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The beans, tomatoes, and bags of flour is/are not stored in food storage areas.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer. Observed using sponges to wash dishes.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The drain strainer in the 3-compartment sink area is not maintained in good repair. Do nut use kitchen equipment for floor drain.
|
Regular | 06/18/2014 | 72 |
Restaurant representatives - add corrected or new information about La Super Sabrosa, 3251 Mansfield Hwy, Fort Worth, TX 76119 »