Salsa Limon Museo, 929 University Dr, Fort Worth, TX 76107 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ready to eat chicken, cheeses and salsa are in the refrigerator at an internal temperature of 48-60°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The refried beans and black beans are in the warmer at a temperature of 100°F and are not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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 Employee wiped her hands on her apron.
- Manager Demonstration of Knowledge/Certified Food Manager (corrected on site) - 3 penalty points
There is no certified food manager on duty.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice dispenser located in the kitchen has adhering foreign material.
- 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. Gaskets are torn.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the 3-compartment sink area is not maintained in good repair.
|
Regular | 08/29/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The rice is on the counter top at an internal temperature of 67°F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. 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 (corrected on site) - 3 penalty points
The lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Toilet Facilities - GRP (corrected on site)
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- 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.
|
Regular | 02/19/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ready to eat beef, chicken, pork and cheese are in the prep cooler at an internal temperature of 50-53°F and are not being maintained at 41 °F or below. The raw eggs are in the prep cooler at an internal temperature of 67°F and are not being maintained at 45 °F or below.
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
|
Regular | 07/28/2014 | 85 |
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