- Cold Holding Temperature (corrected on site) - 5 penalty points
The grilled onions, diced tomatoes and grilled serranos is in/on the food prep table and the reachin refrigerator at an internal temperature of 55°F - 66°F and is not being maintained at 41 °F or below. The pico de gallo is at an internal temperature of 55°F-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 all ready to eat foods is/are stored in contact with or under the raw bacon.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *open drink by reachin refrigerator
- Toxic Items Properly Labeled/Stored/Used - 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. >200ppm - bleach (bucket)
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mechanical tools used as spatulas in the food establishment 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. 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. *trash bag placed on top of raw meat in the walkin refrigerator and shopping bag used to store masa
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. Dumpster door is damaged
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area and are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. -3 compartment sink area
- Cleaning Equipment - GRP
No information available.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The household blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/09/2015 | 81 |
- 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. *using hw sink to obtain water for food prep
- 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. >200ppm - bleach (bucket)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tupperware (for cheese) and mechanical tools used as spatulas in the reachin refrigerator 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. The gaskets located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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. *fan vents in the walkin refrigerator
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area and are damaged.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The hand and household blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Follow-up | 07/14/2015 | 87 |
- Cold Holding Temperature - 5 penalty points
The grilled jalepenos is in/on the food prep table at an internal temperature of 68°F and is not being maintained at 41 °F or below. *were cooked at 9am this morning The pico de gallo is at an internal temperature of 48°F and is not being maintained at 41 °F or below (reachin refrigerator).
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw meat product in the walkin refrigerator. The cooked meat is/are stored in contact with or under the raw ground beef patties. The ready to eat foods 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. *knife inside hw sink There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *open can inside reachin refrigerator
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom or in the mop sink area. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the mop sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 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. >200ppm - bleach (in spray bottle)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tupperware in the reachin refrigerator 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. 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. -styrofoam containers used for food items -shopping bags used to store the chichorones and also the cilantro
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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. *fan vents in the walkin refrigerator *ice built up in the reachin freezer at the back *shelving under the reachin refrigerator
- 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. - food prep tables
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area and are damaged.
- 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. **for the bleach
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/10/2015 | 69 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The shredded cheeses is/are stored in contact with or under the chorizo.
- Approved Source/Labeling - 4 penalty points
The packaged CapriSuns is/are not properly labeled as specified in law.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the mop sink area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. -under wash and rinse compartment (slow leak)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream chest freezers in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the storage room has/have adhering foreign material.
- Food - GRP
TFER 229.167(n) - Page 106. Distressed hot dogs and sour cream are not segregated from other stored wholesome food products
- 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. -coffee (powder machine) -soda dispensing machine -shelves in the reachin refrigerators (bottled drinks)
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area and walkin refrigerator at the back are damaged.
- 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. - for bleach sanitizer N/A for bleach
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Regular | 03/03/2015 | 80 |
- Cold Holding Temperature - 5 penalty points
The salsas, pico de gallo, grilled onions and girlled peppers is at an internal temperature of 50°F - 65°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The refried beans is/are stored in contact with or under the raw ground meat in the walkin refrigerator.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the mop sink area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. -under wash and rinse compartment (slow leak)
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and reachin freezer in the kitchen did not have a readily available and visible thermometer. The cook in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tupperware in the reachin refrigerator 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. 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. -styrofoam containers used for food items
- 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. - food prep tables
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area and are damaged.
- 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. - for bleach sanitizer N/A for bleach
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The blender does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 03/03/2015 | 76 |
- 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. <100°F at the 3-compartment sink and handwashing sinks in the back
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. Did not wash hands before changing gloves
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerators and reachin freezer in the kitchen did not have a readily available and visible thermometer.
- 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 food establishment. Shopping bags used for cooked rice and for frozen meats in the reachin freezer and walkin refrigerator Styrofoam containers used to store pico de gallo, cilantro, and onions in
- 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. - food prep tables
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. -faucet is damaged
- 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. - for bleach sanitizer N/A for bleach
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Regular | 11/12/2014 | 83 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the warewash area is used for purposes other than handwashing. Bowl inside compartment of hw sink Employee is washing his/her hands in a sink which is not the designated hand washing sink. - washed hands at mop sink
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom. No hand drying provisions were available at the handwash facilities in the restroom.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- 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. Mgr stated FM certificate is at house
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and reachin freezer in the kitchen did not have a readily available and visible thermometer. The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and 3-compartment sink located in the warewash area has/have adhering foreign material. 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. Shopping bags used for shredded pork and for frozen meats in the reachin freezer
- 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. - food prep tables
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Plumbing- GRP
The faucet at the 3 compartment does not reach all 3 compartments.
- 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. N/A for bleach
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Regular | 07/07/2014 | 81 |
- Sound Condition (corrected on site) - 4 penalty points
The raw eggs are unsound and should not be sold, served or consumed.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical 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 cappuccino machine, refrigerator, display case, storage container, counter and ice cream freezers located in the customer service area have adhering foreign material. The gasket located in the customer service area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the customer service area are damaged.
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Regular | 03/26/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo and salsa are on ice at an internal temperature of 55°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ready to eat potato is in the warmer at a temperature of 130°F and is not being maintained at 135 °F or above.
- 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. Employees are washing their hands in the mop sink. The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Other Food service employee is wiping her hands on her apron.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the in the kitchen by the 3 compartment sink.
- 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, 3-compartment sink, soda machine and shelf located in the kitchen have adhering foreign material. The pan located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. 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.
- Cleaning Equipment - GRP (corrected on site)
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.
- 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.
- Plumbing- GRP
The faucet at the 3 compartment does not reach all 3 sinks.
- 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.
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Regular | 03/26/2014 | 74 |
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