- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing. Coffee pot was rinsed in the handwashing sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven(outside doors/handle and inside) located in the kitchen has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering foreign material. The food containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Food container was heavily cracked/chipped. Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. Ice scoops is stored directly on top of the ice machine.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Woman's restroom door is not self closing.
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Regular | 01/09/2016 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, guacamole, sour cream, sliced ham,chorrizo and salsas is at an internal temperature of 46 to 56 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked potatoes is/are at an internal temperature of 95 to 99 degrees F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the drive thru area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
They are adding water to the chlorine container used as sanitizer for the dishwasher machine.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves, and knives located in the food establishment has/have adhering foreign material. The to go bags 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. They are storing the torillas directly inside the to go bags. The gaskets located in the reachin refrigerator (prep-cooler) 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. The outside of all the equipments in thekitchen are dirty.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 09/10/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The deli meats, salsas, sauces, cooked meats and rotisserie chicken is in/on the food prep cooler at an internal temperature of 50°F - 60°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The partially cooked bacon is/are at an internal temperature of 80°F. The potatoes is in/on the steam table at a temperature of 85°F - 95°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 food service worker is/are handling tortillas with their bare hands.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen and food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The soap/bleach solution for wiping cloths are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Containers of purple 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 shelves in the reachin freezer and can opener located in the kitchen has/have adhering food or food particles. 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. The white cloths for the tortillas 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.
- 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 are dusty **Food prep tables and food prep coolers have adhering food on them
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
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Regular | 05/19/2015 | 77 |
- Sound Condition (corrected on site) - 4 penalty points
The beans and lettuce are unsound and should not be sold, served or consumed. Small amounts of cut lettuce and cooked beans are not in sound condition and should be discarded.
- 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 slicer and chip container located in the kitchen have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 01/08/2015 | 90 |
- Hot Holding Temperature - 5 penalty points
The cooked potatos is in the food warmer are at a temperature of 110 to 114 degrees F and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs stored over ready to eat foods.
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine 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 grill, stove, fryer, tables, and shelves located in the kitchen has/have adhering food or food particles. The reach in refirgerator(gaskets, shelves, and handles) and reach in freezer(shelves and handles) located in the kitchen has/have adhering food or food particles.
- 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.
- 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 .
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Regular | 09/04/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsas are at an internal temperature of 46-58°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 cheese are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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. The handwashing sink in the kitchen is used for purposes other than handwashing. There is food in the handwashing sink by the dish machine.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Roaches and flies were observed in or around the mop sink area.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The cook is cleaning his knife on a wiping cloth.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. Ice scoops is stored directly on top of the machine. Ice scoop in the waitress station is stored with the handle into the ice. The microwave oven located in the kitchen has/have adhering foreign material. The reach in refirgerator(gaskets, shelves, and handles) and reach in freezer(shelves and handles) located in the kitchen has/have adhering food or food particles. The can opener and holder located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The hominy and syrup are not stored in food storage areas. The hominy and syrup are stored directly on the ground in the storage area.
- 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. The top of the dish machine is covered with debris and dust.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 05/21/2014 | 72 |
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