Tarrant County Public Health
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| Tarrant County Public Health | MAR COSINA TEX MEX TO GOURMET | Retail Food Establishment Inspection Report | Follow-Up

MAR COSINA TEX MEX TO GOURMET

3 VILLAGE CIR 108 WESTLAKE, TX 76262

Retail Food Establishment Inspection Report | Follow-Up

October 19, 2023
Demerits & Grade: 11 Grade:
Observations & Corrective Actions

19: Observed air gaps missing at plumbing lines throughout the establishment.
Corrective Actions: Proper plumbing must be installed.

26: Observed consumer advisory statement missing on the menus.
Corrective Actions: Must provide consumer advisory statement on the menus due to raw and/or undercooked items on the menu.

29: Observed bleach test strips not available.
Corrective Actions: Must obtain bleach test strips to test the dishmachine sanitizer and 3 comp sink sanitizer to ensure proper concentration is maintained at all times while washing and sanitizing dishes.

33: Observed dish machine sanitizer (bleach) at 0PPM. Observed plumbing leak at the 3 compartment sink pipe.
Corrective Actions: Ensure dish machine sanitizer (bleach) maintains 50-100PPM at all times. Must repair and do not use dishmachine to sanitize until dish machine reaches proper levels. Must use 3 comp sink to sanitize dishes. Must repair leak at 3 comp sink plumbing pipe.

34: Observed gap under back door.
Corrective Actions: Must properly seal back door.

45: Observed cracked floor tiles in the kitchen area. Onserved damaged ceiling in kitchen area. Observed accumulation of unused equipment/clutter in the back storage area and throughout kitchen.
Corrective Actions: Must repair or replace damaged ceiling and floor tiles. Must remove all unused equipment/clutter.

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
IN
3 Proper hot holding temperature (135°F)
Compliant
Observations
IN
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Compliant
Observations
IN
8 Food received at proper temperature
Compliant
Observations
Protection from Contamination
IN
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Compliant
Observations
IN
10 Food contact surfaces & returnables; cleaned and sanitized
Compliant
Observations
IN
11 Proper disposition of food returned, previously service or reconditioned
Compliant
Observations
Employee Health
IN
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
NO
14 Hands cleaned & properly washed/gloves use properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Compliant
Observations
Highly Susceptible Populations
IN
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Compliant
Observations
Chemicals
IN
17 Food additives; approved, properly stored; washing fruits & vegetables
Compliant
Observations
IN
18 Toxic substances properly identified, stored & used
Compliant
Observations
Water/Plumbing
OUT
19 Water from approved source; plumbing installed; proper backflow device
Repeat Observed
Observations
IN
20 Approved sewage/wastewater disposal system, proper disposal
Compliant
Observations
Demonstation of Knowledge/Personnel
IN
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Compliant
Observations
IN
22 Food handler/no unauthorized persons/personnel
Compliant
Observations
Safe Water, Recordkeeping & Food Package Labeling
IN
23 Hot & cold water available; adequate pressure safe
Compliant
Observations
IN
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Compliant
Observations
Conformance with Approved Procedures
NO
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
Consumer Advisory
OUT
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Observed
Observations
Food Temperature Control/Identification
IN
27 Proper cooling method used; equipment adequate to maintain product temperature
Compliant
Observations
IN
28 Proper date marking & disposition
Compliant
Observations
OUT
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Observed
Observations
Permit Requirement, Prerequisite for Operation
IN
30 Food establishment permit (current & valid)
Compliant
Observations
Utensils, Equipment, and Vending
IN
31 Adequate handwashing facilities; accessible & properly supplied, used
Compliant
Observations
IN
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Compliant
Observations
OUT
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Repeat Observed
Observations
Prevention of Food Contamination
OUT
34 No evidence of insect contamination, rodents/animals
Repeat Observed
Observations
IN
35 Personal cleanliness/eating, drinking or tobacco use
Compliant
Observations
IN
36 Wiping clothes; properly used & stored
Compliant
Observations
IN
37 Environmental contamination
Compliant
Observations
IN
38 Approved thawing method
Compliant
Observations
Proper Use of Utensils
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Compliant
Observations
IN
40 Single-service articles; properly stored & used
Compliant
Observations
Food Identification
IN
41 Original container labeling (bulk food)
Compliant
Observations
Physical Facilities
IN
42 Non-food contact surfaces clean
Compliant
Observations
IN
43 Adequate ventilation & lighting; designated areas used
Compliant
Observations
IN
44 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
OUT
45 Physical facilities installed, maintained, & clean
Observed
Observations
IN
46 Toilet facilities; properly constructed, supplied, & clean
Compliant
Observations
IN
47 Other violations
Compliant
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