- Cold Holding Temperature - 5 penalty points
The pork product is at an internal temperature of 55 °F and is not being maintained at 41 °F or below. The pork product is/are at room temperature with an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below. Observed a pot of cooked pork sitting on the stove for 4 hours (per employee). The cut lettuce, cut tomatoes, shredded chesse and guacamole w/tomatoes is at an internal temperature of 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked pork and cooked beans that are located in the reachin 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.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the storage shelving area by utensils.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of soap and off spray 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 microwave oven located in the kitchen has/have adhering foreign material. Single service, single use stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bag of meat is/are not stored in food storage areas. Observed a bag of meat stored in the floor by the pre-table.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the 3-compartment sink area are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. One of the filters in the vent hood is damage.
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Regular | 02/10/2016 | 82 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked pork is in/on the ice bath at a temperature of 90°F after cooling for 01 hour.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 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 shelled eggs.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine are not stored in a manner to prevent contamination of the product. Non-nsf bowl stored in the ice in the ice machine.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The disposable cups is/are not stored in food storage areas.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The microwave oven does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
|
Regular | 10/15/2015 | 77 |
- Sound Condition (corrected on site) - 4 penalty points
The baby food is/are unsound and should not be sold, served or consumed.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the fruits.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
|
Regular | 10/15/2015 | 90 |
- Sound Condition (corrected on site) - 4 penalty points
The baby food and bananas is/are unsound and should not be sold, served or consumed.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the fruits.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the produce section are not clean .
|
Shared | 10/15/2015 | 90 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The flour cutter located in the bakery has/have adhering food or food particles. The in-use utensils used for preparation or serving in the bakery reach in display case are not stored in a manner to prevent contamination of the product. Observed tongs in contact with door of reach in.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
|
Shared | 10/15/2015 | 94 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The shrimp is/are stored in contact with the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cut deli meats and lard containers that is/are located in the cold hold unit and walk 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The raw pork slab is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Broken and missing tiles in walkin refrigerator.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors - back door in meat department were left open.
|
Shared | 10/15/2015 | 82 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked pork is in/on the food warmer at a temperature of 108°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 workers is/are handling tortillas and cutting of onions with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food 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 tortilleria is inaccessible to food service employees.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the chicharones container are not stored in a manner to prevent contamination of the product. Observed handle in contact with chicharones.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The raw meat is/are not stored in food storage areas. Raw meat box stored on floor.
- 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. Use of paint brush for marination.
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Regular | 10/15/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The green salsa and cream containers is at an internal temperature of 44°F and is not being maintained at 41 °F or below. The tomato, onions, and guacamole is in/on the food prep cooler at an internal temperature of 65°F and is not being maintained at 41 °F or below. The raw fish/seafood is on the reachin refrigerator at an internal temperature of 41°F, it has been maintained above 34°F for greater than four (4) hours. The salsa is at an internal temperature of 75°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The green salsa, cream, and all cooked and ready to eat foods that is/are located in the food prep cooler and 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed bottle of water sitting on the edge of the food prep cooler.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of <50 PPM and in the sanitizer bucket it was >100 ppm to sanitize equipment and utensils.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available. One employee needs a food handler card.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pans is/are stored on the floor.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
|
Regular | 06/10/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa in the reach in refrigerator is at an internal temperature of 53 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The carnitas is in/on the food warmer at a temperature of 115 degrees F and is not being maintained at 135 °F or above.
- Approved Source/Labeling - 4 penalty points
The packaged salsa with tomato in it is/are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator for the salsa in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 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. The wooden paddle used 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. Observed floors were not clean.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. Observed leak below sink in drain area.
|
Shared | 04/23/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pickled pork skin is at an internal temperature of 70 to 74 degrees 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 tomato 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 3-compartment sink area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the raw meats area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the meat cutting room is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The beans in large pot in the walk in freezer is/are not stored in food storage areas and stored on floor.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered in Women's restroom. TFER 229.167(d)(4) - Page 103. Toilet rooms are not equipped with a tight fitting and self-closing door.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the meat cutting room are damaged and need to be repainted. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the meat cutting room are damaged and need to be repainted.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Observed lighting not shielded throughout the meat section.
|
Shared | 04/23/2015 | 75 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw vegetables is/are stored in contact with or under the raw beef product and raw chicken. Raw chicken stored next to raw beef and raw pork products and bloody water pooled in the bottom of the refrigerator where items where stored.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink next to the ice machine is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- 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 kitchen. The microwave, coffee pot, and clay bowls 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 cast iron pots located in the pots and pans storage area has/have adhering baked on grease and carbon.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces and pipes in the pots and pan storage are not clean .
|
Follow-up | 02/16/2015 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pigs feet and fried pork is/are at an internal temperature of 97 to 105 degrees F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Fried pork after being cooked was being placed in a cardboard box that had previously contained plastic bags.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food warmer is not holding hot pigs feet and fried pork at 135°F. Manager says that they built the food warmer and use at all other stores.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The scented bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food warmer 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 shelves located in the food preparation area has/have adhering food or food particles. The tile counter located in the food preparation area is/are 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.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen foods is/are not stored in food storage areas.
- 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. 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen and the walkin refrigerator are not clean . 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. Floor surfaces in the walkin refrigerator and kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
|
Regular | 02/13/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans, refried is in/on the refrigerator at a temperature of 65 to 69 degrees F after cooling for 4 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked peppers and tomatoes and cut tomatoes sitting on the counter is/are at room temperature with an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The salsa and cut peppers in the 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.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the right corner of the kitchen is inaccessible to food service employees.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The manager 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
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for cheese scooping in the reachin refrigerator. The microwave oven, coffee pot and the plastic grocery 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. The cutting boards, shelves, pots and top of the microwave oven located in the food preparation area has/have adhering food or food particles. The ice chest located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
- 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 peppers is/are not stored in food storage areas.
- 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. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area 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. Ceiling surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Cleaning Equipment - GRP
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.
- 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.
|
Regular | 02/13/2015 | 64 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The canned goods is/are not properly stored in food storage areas. Dusty lids on canned items.
|
Regular | 10/09/2014 | 96 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the men's restroom.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The boxed food is/are not stored properly in food storage areas.
|
Regular | 10/09/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 75 to 85 degrees F and is not being maintained at 41/45 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Approximately 2 dozen flies were observed in or around the food preparation area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The food products is/are not covered during storage.
|
Regular | 10/09/2014 | 89 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose attachment in the food establishment and the potable water system.
- 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. The handwashing sink in the food establishment is used for purposes other than handwashing. Utensils stored in sink.
- Evidence of Insect Contamination - 3 penalty points
Flies and roaches were observed in or around the food preparation area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the meat mkt area are damaged. TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the meat market area are not fitted with coving or closed and sealed.
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Regular | 10/09/2014 | 89 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ribs is in/on the hot hold unit at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose attached to the faucet in the food establishment and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking and eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food preparation area are damaged.
|
Regular | 10/09/2014 | 84 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc .
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells. Observed the eggs stored on top shelf of refrigeration.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees.
- 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
Containers of fly trap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the in the ice machine and on a dirty surface are not stored in a manner to prevent contamination of the product. Metal container used as an ice scoop, and tongs were stored on a dirty surface. The wiping towels located in the 3-compartment sink area is/are not properly sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The vegetables and pots is/are not stored in food storage areas. Observed a pot of vegetables stored on the floor and large pots are stored on the floor.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food serving area and dinning room area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- 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
The owner/operator of this facility has voluntarily elected to close the facility for retail sales to the public. This site is no longer used as a commissary.
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Regular | 08/20/2014 | 73 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The milk is unwholesome and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked vegetables that are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is coughing in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees.
|
Regular | 04/30/2014 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef and chicken is at an internal temperature of 48-51F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Food service worker wiped the slicer blade with a cloth that was not stored in sanitizer solution.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is chewing gum in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged.
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Regular | 04/05/2014 | 87 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Observed food handler wiping hands on cloth towel and then handling ready to eat food without gloves or washing hands.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Washed hands in the 3-comp sink for approx 4sec
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping.
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Regular | 04/05/2014 | 82 |
Restaurant representatives - add corrected or new information about Super Mercado Monterrey #6, 2916 Hemphill St, Fort Worth, TX 76110 »