- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed. Observed dented can.
- 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 bacon and hotdogs. The ice is/are stored in contact with or under the raw meat.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food worker is coughing 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
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 food prep coolers in the kitchen did not have a readily available and visible thermometer.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed the dumpster lids open. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Observed residue build up on floor of refuse area and also a foul odor with many flies.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back door do not fit properly. Daylight emitting around door and seal is missing in some areas or damaged.
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Regular | 11/10/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The sliced tomatoes, mayonaise, chipotle sauce, cheese, deli meats is at an internal temperature of 44-48°F for less than one hour and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
All ready to eat foods is/are stored in contact with or under the raw meat and raw bacon packages.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed food inside handwash sink.
- 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. Observed no manager with a food manager card on duty.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils (food scoops) used for preparation or serving in the flour and salt containers in the kitchen are not stored in a manner to prevent contamination of the product. The ice machine located in the cashier's area is/are not properly sanitized, observed pink slime mold.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored salt, pinto beans, and flour are not marked with the common name of the food it contains.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back area do not fit properly.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead roaches were in the storage closet of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair and is dripping.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The scoops for the salt does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 07/15/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Ham, cheese hot dogs and sliced tomatoes are held at 47°F for less than 2 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Beef on the grill is held at 119°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the back area do not fit properly.
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Regular | 03/16/2015 | 84 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
Employees are washing vegetables in the dish wash sinks instead of the food prep sink.
- 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. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lid that the bread is stored on and the microwave oven 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 food container located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting board located in the kitchen is/are not properly sanitized.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored salt are not marked with the common name of the food it contains.
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Regular | 11/07/2014 | 90 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked pork is in/on the counter at a temperature of 85 to 89 degrees F after cooling for almost 2 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat items and the cheese is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The cut tomatoes is at an internal temperature of 75 to 79 degrees F and is not being maintained at 41 °F or below.
- Approved Source/Labeling - 4 penalty points
The packaged bags of pumpkin seeds is/are not labeled as specified in law.
- 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 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food containers storing bread and salt 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, single use and clean sanitized toothpicks stored in the customer service area are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure 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)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the food prep sink area is not maintained in good repair.
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Regular | 07/02/2014 | 77 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the warewashing sink in the kitchen and the potable water system. The faucet located underneath the warewashing sink has a hose connected without a backflow preventer.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The cooks in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available. One employee have the Tarrant County Food Hnadler Card.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. Damage drain plug. The dumpster container is damage in the bottom right side next to the front side is leaking.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly. Damage weather strip.
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Regular | 03/12/2014 | 90 |
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