- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the cashier's area is used for purposes other than handwashing. Observed ice is dumped in the handsink. There is evidence that the food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. Manager are certified but not City of Fort Worth cards.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the ice bin by cashier area containing soft drinks is not equipped to prevent backflow into the potable water system.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The buckets located in the cashier area is/are not properly sanitized. The broken handle of spatula located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Follow-up | 12/23/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa bar (salsa,pico) is in/on the display counter at an internal temperature of 61 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The tomato sauce is/are unsound and should not be sold, served or consumed Observed a small pitcher engulf in a large container of tomato sauce.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 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 . Observed a food worker serve as cashier and cook handling money with gloves and preparing food.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat food items that is displayed or held for service on or near the walkin cooler is marked with mutliple labels and identified to indicate four (4) hours past the time when it was removed from temperature control.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing.
- 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. 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the multiple locations is not in proper working order to permit adequate handwashing. Observed the hot water pedals were kicked off the holders.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the multiple handsinks. No hand drying provisions were available at the handwash facilities in the multiple handsinks.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the pina colada .
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The detergent-sanitizer combination agent used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils. Observed bag of sanitizer at 3 compartment sink was empty.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available. Manager are certified but not City of Fort Worth cards.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The plumbing in the ice bin by cashier area containing soft drinks is not equipped to prevent backflow into the potable water system.
- 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 preparation area are not stored in a manner to prevent contamination of the product. Observed utensils stored under equipment. The sanitized buckets containing wiping towels located in the food establishment is/are not properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth or ANSI approved Food Handler Certificate.
- Food Protection - GRP (corrected on site)
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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. Observed broken shelving in the freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant, in walkin cooler.
- 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.
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Regular | 12/22/2015 | 51 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsas(firehouse and original )and pico de gallo are at an internal temperature of 48 to 54 degrees F and is not being maintained at 41 °F or below. The guacamole, pico de gallo and tomatoes on the prep line and salsa in walk in cooler are at an internal temperature of 46 to 50 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area near 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop holder and doors to ice maker located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Shelving rusted in walk in cooler and handle to the chip and tortilla upright warmer is broken. The ice machine located in the kitchen, tea nozzles, and undersides at both beverage dispensers has/have adhering foreign material. Shelving in walk in cooler has food debris and mold. Single service, single use and clean sanitized utensils stored in the drawer at prep station are exposed to splash, dust, or other contamination. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the cinnamon sugar. Reusing a black " to go" container for taking up product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Non-food Contact Surfaces - GRP
Door frame damaged at women's restroom. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris at the front food prep station opposite cash register.
- 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.
- 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. Plasticware at salsa bar is not inverted to present handles to consumer.
- Garbage and Refuse Disposal - GRP
Hole in pavement in front of dumpster.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Also, endcaps missing at salsa bar lighting.
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Regular | 03/24/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsas and pico are at an internal temperature of 47 to 53 degrees F and is not being maintained at 41 °F or below. The cheese and tomatoes on the prep line and salsa in walk in cooler are at an internal temperature of 49 to 51 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the ice maker area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The salsa reach in and walk in cooler in the food establishment did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. Need to clean condensation inside reach in. The ice scoop holder located in the kitchen 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) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The onions is/are not covered during storage.
- Non-food Contact Surfaces - GRP
Door frame damaged at women's restroom.
- 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.
- Garbage and Refuse Disposal - GRP
Hole in pavement in front of dumpster.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Also, endcaps missing at salsa bar lighting.
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Regular | 06/30/2014 | 76 |
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