1: Observed cooling black beans at 135*F and habanero sauce at 100*F in walk in. Manager said items were cooked 2-3 hours prior to inspection. Corrective Actions: Ensure to follow approved cooling method. Food items must be cooled to 70*F within 2 hours and 41*F or lower within 4 hours for a total of 6 hours. Thicker items may need to be portioned into smaller quantities and put in an ice bath to meet requirements.
2: Observed individual salsas in front self service salsa cooler at 56*F. Corrective Actions: Ensure tcs(time/temperature as a control for safety) foods, such as salsa, maintain 41*F or lower at all times.
7: Observed mold like growth in the ice machine. Corrective Actions: Ensure ice machine is drained, washed, rinsed, and sanitized regularly to prevent mold/bacterial growth.
9: Observed chips in large bulk container with no lid.
Observed open bag of potatoes in walk in.
Observed raw bacon on cookie sheet above cooling black beans in walk in.
Observed raw fish above tater tots in the reach-in refrigerator.
Observed salt and pepper mixture on counter with no lid. Corrective Actions: Ensure all food items are covered when stored to prevent contamination.
Ensure to follow FDA food storage recommendations to prevent cross contamination.
17: Observed dirty dishes being soaked in prep sink. Corrective Actions: Ensure prep sink is only used for prepping food items and 3 comp sink is only used for wash, rinse, and sanitizing dishes.
28: Observed individually packaged sauces in large container with no expiration date labels and no item name labels.
Observed salt and pepper in secondary storage container with no item name label. Corrective Actions: Ensure all food items are labeled with the item name and expiration date when put in a secondary container. Individually packaged items can be put in a large container labeled with the item name and expiration date.
31: Observed no hand towels at hand sink nearest to the register. Observed an empty container in the hand sink near the grill. Corrective Actions: Ensure all hand sinks are fully stocked with soap and paper towels at all times.
Ensure all hand sinks are easily accessible at all times and only hand washing is done in the hand sinks.
39: Observed forks stored in all directions in self service area. Corrective Actions: Ensure all fork handles are up at all times, to prevent contamination.
45: Observed a large gap at the bottom of the back door.
Observed dust accumulation in back room on ceilings near vents and on vents. Corrective Actions: Ensure door is completely sealed to prevent pest.
Ensure ceiling and vents are dusted regularly to prevent environmental contamination.
Additional Comments
Ensure to get integrated pest management plan information from pest control company during each visit.
Ensure a current Tarrant County Public Health permit is posted to the public at all times.
Observations
1.Time and Temperature for Food Safety
OUT
1 Proper cooling time & temperature
COSObserved
Observations
OUT
2 Proper cold holding temperature (41°F/45°F)
Observed
Observations
IN
3 Proper hot holding temperature (135°F)
Compliant
Observations
NO
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
OUT
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
