- 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. Observed employee drink on the food storage shelves.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food establishment is not providing sufficient hot water for handwashing. Observed all hand sinks unable to reach 100°F.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of blue chemical are not properly labeled. The bug spray are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The pot of salsa are not stored in food storage areas. Observed the pot of salsa stored directly on the floor.
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Regular | 02/12/2016 | 87 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The pre made sauces and dressings and cooked maccaroni and cheese that is/are located in the reach in 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.
- 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 (corrected on site) - 3 penalty points
The in-use utensils (knives and tongs) used for preparation or serving in the kitchen and preparation areas are not stored in a manner to prevent contamination of the product. Knives and tongs are being stored in between dirty equipment.
- Food Protection - GRP (corrected on site)
TFER 229.164(j)(1) - Page 39. Unpackaged cooked rice is/are not protected from contamination during preparation. Cooked rice is not protected from contamination while being cooled down.
- 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. These areas include: tops of all equipment, equipment gaskets, doors/handles of all equipment, storage areas and railing.
- 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. Towels around the kitchen are left outside of the sanitizer bucket after use. Towels around the kitchen are used for other means aside from cleaning.
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Regular | 10/05/2015 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Observed drink items stored without a way of documenting time as a measure of control for temperature in the front food prep area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knife located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the rice container are not stored in a manner to prevent contamination of the product.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 06/16/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked meat product is at an internal temperature of 45°F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the men's restroom is not providing sufficient hot water for handwashing. 96°F
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the women's restroom .
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 02/09/2015 | 86 |
- 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.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The household pesticide is present in the storage room and is not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The plastic food containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener located in the kitchen has adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. STORAGE ROOM ceiling not smooth and easily cleanable.
- 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.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 10/06/2014 | 91 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom is not providing sufficient hot water for handwashing.
- 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 women's restroom.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The 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 microwave, can opener and scale located in the kitchen have adhering foreign material.
- 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.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 06/02/2014 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The microphone used to call out food orders is being stored on open to-go containers.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the drink machine area and women's restroom is not providing sufficient hot water for handwashing.
- Toxic Items Properly Labeled/Stored/Used - 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The small salsa cooler in the customer self-service area did not have a readily available and visible thermometer.
- Food Protection - GRP (corrected on site)
Rodent control box is stored next to bulk bagged sugar.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. There is a foul odor in men's restroom.
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Follow-up | 02/17/2014 | 87 |
- Cold Holding Temperature - 5 penalty points
The raw tripe is at an internal temperature of 68°F-70°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The cooked fajita meat is in/on the counter at a temperature of 127°F and is not being maintained at 135 °F or above.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) - 5 penalty points
The rice reheated in the microwave is at a temperature of 165°F and is not properly heated, stirred, covered or allowed to stand for two minutes after microwaving.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cilantro is in contact with a soiled container and the top of the ice machine which is filled with dust.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 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.
- Proper/Adequate Handwashing - 4 penalty points
All employees did not follow procedures for proper handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of prescription pill and chlorine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The small reach-in salsa cooler in the customer service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop and holster, soft drink machine and microwave oven located in the food establishment has/have adhering foreign material. The food containers located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The pots of tripas is/are not stored in food storage areas. The equipment or utensil that is in use does not provide protection from contamination.
- 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 above ice machine is filled with dust.
- Toilet Facilities - GRP
Women's restroom has a foul odor.
- Plumbing- GRP
The 3-compartment sink is not adequately sized to submerge the large pots that are used to cook the tripe.
- 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 | 02/13/2014 | 64 |
Restaurant representatives - add corrected or new information about Salsa Limon, 4200 South Freeway , Fort Worth, TX 76115 »