Tarrant County Public Health
5001 N. Riverside Dr., Suite 105, Fort Worth, Texas 76137 | Visit Official Website (opens in a new tab)
5001 N. Riverside Dr., Suite 105, Fort Worth, Texas 76137 | Visit Official Website (opens in a new tab)
MAR COSINA TEX MEX TO GOURMET
3 VILLAGE CIR 108 WESTLAKE, TX 76262
Retail Food Establishment Inspection Report | Routine
September 27, 2022
Observations & Corrective Actions
7: CLEAN ICE MACHINE.
9: STORE BAGS OF ONIONS 6 INCHES OFF THE FLOOR IN WALK IN COOLER.
DISPOSE OF 2 PACKAGES OF FILET MIGON THAT HAD USE BY DATE OF 9/22/22. MEAT WAS BLACK.
20: DISH MACHINE PIPING LEAKING WATER ON TO FLOOR.
28: Date all food product in walk in coolers and freezers . Also in all refrigeration units.
31: PROVIDE SOAP AND TOWELS AT EACH HANDSINK.
CLEAN EACH HANDSINK.
REPLACE HANDSINK THAT WAS TAKEN OUT IN TORTILLA PREP AREA.
REPAIR OR REPLACE ALL NON WORKING HANDSINKS.
Corrective Actions: HAVE ALL SINKS REPAIRED BY 10/4/22 OR FACE CLOSURE.
32: CLEAN ALL WALK IN COOLER SHELVES.
CLEAN DIRTY CAN OPENER.
CLEAN MICROWAVE.
33: EWPAIR DRAIN PIPE LEAK ON 3 COMPARTMENT SINK BY 10/4/22
34: INSTALL NEW FLOOR SWEEP ON BACK DOOR.
40: PLACE OPEN CONTAINERS OF SPICES IN A SEALED CONTAINER.
43: WHEN WORKING ALL LIGHTS MUST BE KEPT ON IN HALLWAYS, FOOD PREP AREAS AND SERVER AREAS.
45: CLEAN MOP SINK.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
1 Proper cooling time & temperature
Observations
2 Proper cold holding temperature (41°F/45°F)
Observations
3 Proper hot holding temperature (135°F)
Observations
4 Proper cooking time & temperature
Observations
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Observations
6 Time as a public health control: procedures & records
Observations
Approved Source
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Observations
8 Food received at proper temperature
Observations
Protection from Contamination
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Observations
10 Food contact surfaces & returnables; cleaned and sanitized
Observations
11 Proper disposition of food returned, previously service or reconditioned
Observations
Employee Health
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Observations
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Observations
Preventing Contamination by Hands
14 Hands cleaned & properly washed/gloves use properly
Observations
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Observations
Highly Susceptible Populations
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Observations
Chemicals
17 Food additives; approved, properly stored; washing fruits & vegetables
Observations
18 Toxic substances properly identified, stored & used
Observations
Water/Plumbing
19 Water from approved source; plumbing installed; proper backflow device
Observations
20 Approved sewage/wastewater disposal system, proper disposal
Observations
Demonstation of Knowledge/Personnel
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Observations
22 Food handler/no unauthorized persons/personnel
Observations
Safe Water, Recordkeeping & Food Package Labeling
23 Hot & cold water available; adequate pressure safe
Observations
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Observations
Conformance with Approved Procedures
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Observations
Consumer Advisory
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Observations
Food Temperature Control/Identification
27 Proper cooling method used; equipment adequate to maintain product temperature
Observations
28 Proper date marking & disposition
Observations
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Observations
Permit Requirement, Prerequisite for Operation
30 Food establishment permit (current & valid)
Observations
Utensils, Equipment, and Vending
31 Adequate handwashing facilities; accessible & properly supplied, used
Observations
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Observations
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Observations
Prevention of Food Contamination
34 No evidence of insect contamination, rodents/animals
Observations
35 Personal cleanliness/eating, drinking or tobacco use
Observations
36 Wiping clothes; properly used & stored
Observations
37 Environmental contamination
Observations
38 Approved thawing method
Observations
Proper Use of Utensils
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Observations
40 Single-service articles; properly stored & used
Observations
Food Identification
41 Original container labeling (bulk food)
Observations
Physical Facilities
42 Non-food contact surfaces clean
Observations
43 Adequate ventilation & lighting; designated areas used
Observations
44 Garbage and refuse properly disposed; facilities maintained
Observations
45 Physical facilities installed, maintained, & clean
Observations
46 Toilet facilities; properly constructed, supplied, & clean
Observations
47 Other violations