- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 41 degrees F, it has been maintained above 34°F for greater than four (4) hours. Observed shrimp was out of temperature stored overnight.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The food containers is/are stored in contact with or in the mop sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the cashier's 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 food preparation area. Observed re-using plastic bags.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bcuket of tortillas is/are not stored in food storage areas, observed stored on the floor of walkin cooler.
|
Regular | 12/04/2015 | 85 |
| No violation noted during this evaluation. | Follow-up | 08/13/2015 | 100 |
- Cold Holding Temperature - 5 penalty points
The potentially hazardous food(s) is/are at room temperature with an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The tripa is in/on the counter at a temperature of 70 to 74 degrees F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The lettuce and rice that is under ac unit is found unprotected in walkin cooler is/are unwholesome and should not be sold, served or consumed.
- 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 .
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin 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.
- Approved Source/Labeling - 4 penalty points
The packaged tortillas and fruit cups is/are not properly labeled as specified in law.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the 3-compartment sink area is obstructed and dirty water is backed up into the sink. Observed drain under 3 compartment sink is clogged, must fix the drain, and kitchen utensil shall not be used as a strainer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized knives and cutting boards stored in the bottom shelf of shelving exposed to splashing from water hoes are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cooked food in walkin cooler is/are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food prep sink area are not clean .
|
Regular | 08/12/2015 | 65 |
- Cold Holding Temperature - 5 penalty points
The pico is/are at room temperature with an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below. The cheese is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bowls and cups is/are stored in contact with or under the potentially hazardous food(s). Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board, wiping towels, and microwave located in the food preparation area is/are not properly sanitized.
- 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.
|
Regular | 04/08/2015 | 75 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Some of your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant, observed at 3 compartment sink area.
|
Follow-up | 12/08/2014 | 97 |
- Sound Condition - 4 penalty points
The ice is/are unsound and should not be sold, served or consumed. Observed cut peppers stored in dirty towel.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cooked beef is/are stored less than 15 centimeters (6 inches) above the floor. 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 raw bacon and peppers is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin 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 (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. Observed employee wearing gloves while washing hands.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled.
- 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 walkin refrigerator. Observed using cups in food items, for scoops.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
|
Regular | 12/03/2014 | 71 |
- 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 raw bacon. Observed bacon stored on top of ready eat food in a food container.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that is/are located in the walkin 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 cooks did not follow procedures for proper handwashing. Cooks must wash their hands before putting on gloves.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the dining area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of pink chemical are not properly labeled.
- 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 food preparation area. Observed re-using bags for food containers. Single service, single use and clean sanitized knife stored in the between food prep sink and mop sink are exposed to splash, dust, or other contamination. The microwave oven located in the food preparation area has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. New employees do not have cards.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cooked food is/are not stored in food storage areas. The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(1) - Page 38. The bag of onions is/are not covered during storage.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached.
|
Regular | 08/21/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 65 to 69 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 all ready to eat foods that is/are located in the walkin cooler and 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
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the food preparation area has/have adhering food or food particles. Single service, single use and clean sanitized pots and pans stored in the storage shelving area are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pot of preppers and containers of chicken and bag of onions is/are not stored in food storage areas. Observed food stored on the floor and stored on the walkin cooler floor.
|
Regular | 04/14/2014 | 84 |
Restaurant representatives - add corrected or new information about Taqueria Super Sabrosa, 5737 Crowley Rd, Fort Worth, TX 76134 »