Tarrant County Public Health
5001 N. Riverside Dr., Suite 105, Fort Worth, Texas 76137 | Visit Official Website

RUSTY TACO

775 GRAPEVINE HWY 400 HURST, TX 76054

Retail Food Establishment Inspection Report | Routine

December 10, 2020
Demerits & Grade: 25 Grade:
Observations & Corrective Actions

1: A large container of habanero sauce is sitting in ice on the counter. It was cooked at 8 am, it is now 2:30 pm, and is still 101 degrees F. It has not met the cooling requirements.
Corrective Actions: The cooling process requires that you cool to 70 degrees F in 2 hours or less, and down to 41 degrees F in 4 more hours or less. Assure that this time/temperature requirement is met. Manager discarded the food product that did not cool in the proscribed time.

2: The refrigerated unit under the chip dispenser is running 55 degrees F. It holds habanera sauce and salsa in small single use containers in it at this time.
Corrective Actions: Recommend you Discard the food product that has been in this unit. Repair this unit before returning it to use. It is not on the daily temperature log for refrigerated units. I suggest you add it to that list.

7: The ice machine has a mold-like substance inside. The "top" of the bin has a red rust-like substance on it.
Corrective Actions: The ice machine may not be used until the "top" of the ice machine is in good condition and has no mold-like or rust-like substance on it. It must be smooth, cleanable, in good condition with no scratches or rust.

8: There is not a log for temperatures of food delivered by 3rd party companies.
Corrective Actions: Assure that you keep a log of the delivery temperatures of TCS foods delivered by 3rd party companies. Maintain the log for inspectors to see.

9: A container of salsa is sitting directly on the floor, and has a scoop that is a Styrofoam cup.
Corrective Actions: Food containers may not sit directly on the floor. They must be at least 6" off the floor. Scoops for ready to eat foods must have handles that do not come into contact with the food product. Cup was discarded, a cup with a handle was provided. Make sure it does not come into contact with the food product.

9: Employees had a lot of food products out at the same time for food preparation, and were unable to work with all of the foods in a timely manner.
Corrective Actions: Work with employees to develop a pattern of what order to do food prep. Do not try to prep several foods at the same time when it requires that temperature as a control for food safety (TCS) foods are left out of safe temperatures while waiting for their turn to be prepared. Have very little out at the same time, work it quickly, and return to safe temperatures.

10: Long pans in the walk in cooler for holding smaller containers of food, and in some cases packages of meat, do not appear to have been cleaned in some time. They are damaged and have some pock marks.
Corrective Actions: Maintain all containers used for food or food products so that they are cleanable, smooth, non-absorbent, and in good condition. If pans cannot be cleaned and in good condition, they should be replaced.

27: The cooling process includes putting hot food on ice, but does not include time or temperature checks.
Corrective Actions: You must include time and temperature checks as part of cooling food to the proper temperatures in the proper times allowed. Provide good thermometers, and a means of watching and recording the times and temperatures as food cools.

29: All refrigerated units should have thermometers inside.
Corrective Actions: Assure all refrigerated units have thermometers placed inside, and check them for proper temperatures. We do not recommend that you depend on the thermometer dial outside a unit. They have not always been properly calibrated.

41: Large containers of bulk foods are not labeled as to contents. The lids were not put on well.
Corrective Actions: Label all containers of bulk foods as to contents, and keep the lids on and fastened well.

45: 1. There is a gap under the back door. 2. There is a piece of trim missing from the corner of the wall where the cooler and ice machine meet.
Corrective Actions: 1. Assure the gap is closed to prevent insect/rodent entry. 2. Replace the piece of missing trim where the cooler and ice machine meet.

47: There are no covers for the holes at the bottom of the floor drain covers.
Corrective Actions: Assure the floor drain holes have covers that will catch the debris

47:

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
OUT
1 Proper cooling time & temperature
Observed
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
Observed
Observations
OUT
8 Food received at proper temperature
Observed
Observations
Protection from Contamination
OUT
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Observed
Observations
OUT
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Observed
Observations
OUT
10 Food contact surfaces & returnables; cleaned and sanitized
Observed
Observations
NA
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
IN
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
NA
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
IN
19 Water from approved source; plumbing installed; proper backflow device
Compliant
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
NA
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Compliant
Observations
Conformance with Approved Procedures
NA
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
Consumer Advisory
NA
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Compliant
Observations
Food Temperature Control/Identification
OUT
27 Proper cooling method used; equipment adequate to maintain product temperature
Observed
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
IN
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Compliant
Observations
Prevention of Food Contamination
IN
34 No evidence of insect contamination, rodents/animals
Compliant
Observations
IN
35 Personal cleanliness/eating, drinking or tobacco use
Compliant
Observations
NO
36 Wiping clothes; properly used & stored
Compliant
Observations
IN
37 Environmental contamination
Compliant
Observations
NO
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
OUT
41 Original container labeling (bulk food)
Observed
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
OUT
47 Other violations
Observed
Observations
OUT
47 Other violations