- Hot Holding Temperature (corrected on site) - 5 penalty points
The pork and beef tamales is in/on the food warmer at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above. Observed pork and beef tamales hot holding at 91°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The chopped vegetables for salsa are stored in contact with or under the eggs, raw in-shells. Observed raw eggs stored above chopped vegetables in walkin refrigerator.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser is not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the tortilla factory has adhering foreign material. Observed build up inside ice machine.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The honey bottles is/are not stored in food storage areas. Observed honey bottles stored on floor under dish machine.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed margarita mix build up on the bottom of the margarita glass chiller.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Top lid and side door were observed open on dumpster. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. Drain plug is missing from recycle dumpster.
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Regular | 12/09/2015 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The salsa in walk in cooler is in/on the at a temperature of 45-55°F after cooling for overnight.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked bell pepper/onions are in/on the counter at a temperature of 120 to 124 degrees 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 dishwash machine area is used for purposes other than handwashing. Honey bottles stored in sink with food that was disposed into handsink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the tortilla prep station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. Water at 125-126°F at drive through(steam table). Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the meat prep station. Reusing portion cup to hold salt.
- 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. Shelf for plates has dust accumulation.
- 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. Wiping cloth sanitizer weak at meat prep station.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Items on floor.
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Regular | 08/19/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico, sour cream, cheese and diced tomatoes is at an internal temperature of 45°F, 46-50°F, and 57°F, respectively, and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hand held blender 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. Reusing styrofoam cups.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the dishwash machine area are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Self closure device on drive through window is not working.
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Regular | 04/08/2015 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the tortilla prep is used for purposes other than handwashing. Employee set a tray full of utensils on top of the handsink.
- 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 3-compartment sink area. No hand drying provisions were available at the handwash facilities in the tortilla prep.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area especially in the middle compartment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rusted shelving in the reach in units and rusted interior of glass freezers located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the mop sink area is not maintained in good repair.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The Dewalt drill does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 12/13/2014 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The tamales is in/on the walkin refrigerator at a temperature of 95 to 99 degrees F after cooling more than 2 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes on top area of prep cooler, salsa being portioned and thawed red sauce is at an internal temperature of 43-44°F, 54°F and 90°F, respectively, and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The jalapenos is in/on the steam table at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above. Employee failed to properly pan the peppers on steam table.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen queso and red sauce 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. Chipped paint on shelving at front unit.
- 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)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. Some tiles are broken.
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Regular | 08/21/2014 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomatoes and salsa at the front prep cooler is at an internal temperature of 44 to 48 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cheese enchiladas and tamales is in the Crescor food warmer at a temperature of 129 degrees F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwash employee did not follow procedures for proper handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving in the two reach ins and in the walk in cooler(1) has chipped paint leaving rusty surfaces located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Can opener is rusted. The container holding clean and sanitized utensils located in the 3-compartment sink area has/have adhering food or food particles.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Grease recycle unit open.
- Plumbing- GRP
Cold was off at the front service area handsink and water is very hot.
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Regular | 04/04/2014 | 80 |
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