- Cold Holding Temperature (corrected on site) - 5 penalty points
The large container of pico de gallo is/are at room temperature with an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The civeche is at an internal temperature of 42 to 44 degrees F and is not being maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The tomatoes is/are unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 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 .
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food 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 kitchen.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. Observed a foul gas, must check pipe systems.
- 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 storage room. Observed re-using cups for scoops. The yellow cutting board located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.Yellow cutting board must be discarded. The wiping towels located in the kitchen is/are not properly sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area are damaged. The roof is fixed and the ceiling was previous damaged from the roof and the panels need to be replaced.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 12/01/2015 | 74 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Ceviche at 36-38°F. The red salsa is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling cooked seafood with their bare hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. Cook doning gloves without washing hands.
- 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 food establishment.
- 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 concentration in the 3-compartment sink was over 200 ppm.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen seafood is/are being thawed improperly.
- 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. Bare wood observed under long reachin refrigerator by waiter's area. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. The stand fan in the food preparation area is dirty.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
Sanitizer concentration observed over 200 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
The stand
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Follow-up | 09/04/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
The tomato (sliced) is at an internal temperature of 48 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked fish is in/on the on top of a tray in the grill at a temperature of 99 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beans is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. They were using the hand sink to clean oysters.
- 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. They are not rinsing the utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine and in the walkin refrigerator are not stored in a manner to prevent contamination of the product. The ice scoop handle was in contact with the ice for customer consumption. The utensil used to scoop the cooked beans do not have a handle.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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. Wet wiping cloth stored/sitting on the counter. Sanitizer concentration for wiping cloth at ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for wall surfaces.
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Regular | 09/02/2015 | 69 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee drinks(opened) are stored on the top shelf of the reachin refrigerator.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. The light in the vent a hood is not shielded.
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Follow-up | 06/10/2015 | 93 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
No information available.
- Cold Holding Temperature - 5 penalty points
No information available.
- Proper/Adequate Handwashing - 4 penalty points
No information available.
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Follow-up | 06/03/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in the walkin refrigerator at an internal temperature of 37-41°F° and is not maintained at 34 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The tomatoes are unsound and should not be sold, served or consumed. The tomatoes in the walkin refrigerator are moldy.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef is stored in contact with or under the raw chicken. The raw fish is being stored under the raw chicken and raw beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the walkin refrigerator 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employees did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 kitchen or employees' restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of mice was observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticides are present in the kitchen and are not needed for food service operations. The rodenticides are present in the kitchen and are not needed for food service operations.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. The facilities is not rinsing their dishes. They are going straight from washing to sanitizing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and freezers in the kitchen do 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 kitchen are not stored in a manner to prevent contamination of the product. The forks are stored upright and the staff is grabbing the tops of them to give to the customers. A styrafoam cup is being used to scoop the salsa. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The knife located in the kitchen is/are not properly sanitized. The cook wiped the knife on a dirty wiping cloth.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ready to eat foods are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Lights in the storage room and vent-a-hood are not shielded.
- 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.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 06/01/2015 | 54 |
- Cold Holding Temperature - 5 penalty points
No information available.
- Sound Condition - 4 penalty points
No information available.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
No information available.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
No information available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
No information available.
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Regular | 03/02/2015 | 80 |
| No violation noted during this evaluation. | Follow-up | 12/03/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not maintained at 34 °F or below. I observed the shrimp under ice at 48°F, whole fish at 38°F, and crawfish at 41°F.
- Sound Condition - 4 penalty points
The canned good of ketchup°F is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sliced tomatoes is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the walkin refrigerator is/are not properly sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food establishment. Observed re-using cups for scoops and plastic grocery bags.
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Regular | 12/02/2014 | 77 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood (shrimp) is on the reachin refrigerator at an internal temperature of 45 degrees F, it has been maintained above 34°F for greater than four (4) hours. The salsa is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The container of butter is/are unsound and should not be sold, served or consumed. Solid blocks of ice fell in butter container.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The box of tomatoes is/are stored in contact with or under the shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin 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.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers of onions is/are not stored in food storage areas. The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 09/02/2014 | 76 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meats, seafood, and cooked food items that is/are located in the walkin 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.
- Approved Source/Labeling - 4 penalty points
The shell stock (oysters, clams, mussels) are not adequately identified or labeled. Observed the shell stock from one container may not be combined with another container at any time. The tag shall be with the container until stock is empty must include date served on tag.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the 3-compartment sink area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available. Manager cards need to be transferred to City of Fort Worth. Per phone call to instructor - the store had an on-site class taught by state instructor, the instructor is awaiting food handlers cards but inadvertently assumed management took there certification to the City of Fort Worth.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the grill area did not have a readily available and visible thermometer. The all employees in the kitchen did not have a properly calibrated food temperature measuring device. Manager is aware their thermometers are not accurate.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 06/04/2014 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
One bucket of unprepped shrimp is not held at 34°F in walk in cooler. Breaded fish fillet is not held at 34°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Cooked fish in walk in is not dated for 7 days.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Sanitizer spray bottle is stored on shelf with clean utensils and is not labeled.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Training Certificate is expired. Your employee's Fort Worth Food Manager's Certificate is expired.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The upright reach in freezer in the food service/dispensing area did not have a readily available and visible thermometer. The chest/coffin freezer in the storage room did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Freezer by chip warmer has rusted bottom shelf. Freezer in storage room has rusted top cover. Knives in rack are soiled and several are chipped. Ice maker has adhering foreign matter.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The shrimp is stored on floor.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp is/are being thawed improperly.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Door frame is missing some molding also.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Repaired surface is not painted/sealed.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 03/04/2014 | 79 |
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