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Tarrant County Public Health
5001 N. Riverside Dr., Suite 105, Fort Worth, Texas 76137 | Visit Official Website (opens in a new tab)
| Tarrant County Public Health | RUSTY TACO | Retail Food Establishment Inspection Report | Routine

RUSTY TACO

775 GRAPEVINE HWY 400 HURST, TX 76054

Retail Food Establishment Inspection Report | Routine

December 28, 2021
Demerits & Grade: 29 Grade:
Observations & Corrective Actions

2: Refrigerated unit with orange juice is running 50F.
Corrective Actions: Orange juice was discarded. Use another unit until this one is repaired.

3: The hot hold unit on the left is running about 132F.
Corrective Actions: Raise the unit temperature so that it maintains product at 135F or above.

4: Employee cooked raw chicken on the grill. He did not check the temperature before putting it on the line. The temperature ranged from 160F to 175F.
Corrective Actions: Use a stem thermometer to check the temperature of food product before putting it on the service line. Chicken must cook to 165F or higher internal temperature.

7: The ice machine has a mold-like substance inside.
Corrective Actions: Empty all ice, including in service bins. Clean and sanitize the ice machine before returning to use.

8: There is no delivery temperature log being maintained. They started one last December but have not maintained it.
Corrective Actions: Maintain the delivery temperature log for inspectors to see.

9: Raw beef products are over raw fish in the walk in cooler. Raw pork is over raw fish in the cooler.
Corrective Actions: Assure that you have the raw meats in the cooler in the proper species order. Top to bottom: Fish, Pork, Beef, Chicken.

10: 1 The sanitizer is out and the person doing dishes is not aware of it. 2. The person doing dishes is not even attempting to do a sanitize step. 3. There are cracked and damaged containers on the shelves for use.
Corrective Actions: 1. Replace the empty sanitizer container with a full one. 2. Train the person doing dishes to sanitize all items washed 3. Do no use cracked or damaged containers. They can harbor bacteria. Discard all cracked/damaged containers.

12: Employees are not demonstrating a knowledge of food rules, temperatures, sanitation
Corrective Actions: Train employees to follow the food rules.

22: There are no current food handler cards on file for inspector to observe.
Corrective Actions: Assure employees who do not have Food Manager Certifications have current food handler cards. Keep copies on site for inspectors to see.

29: Cooks do not have stem thermometers for checking cook/holding temperatures. Cook did not appear to know what one would be for.
Corrective Actions: Provide calibrated stem thermometers for cooks to use, and train them in when/how to use them, and what temperatures food product should be.

45: There is a gap at the back door.
Corrective Actions: Fill the gap under the back door to prevent insect/rodent entry.

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
OUT
2 Proper cold holding temperature (41°F/45°F)
Observed
Observations
OUT
3 Proper hot holding temperature (135°F)
Observed
Observations
OUT
4 Proper cooking time & temperature
Observed
Observations
NA
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
Repeat Observed
Observations
OUT
8 Food received at proper temperature
Repeat Observed
Observations
Protection from Contamination
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
NO
11 Proper disposition of food returned, previously service or reconditioned
Compliant
Observations
Employee Health
OUT
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Observed
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
NO
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
OUT
22 Food handler/no unauthorized persons/personnel
Observed
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
NA
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
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
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
NA
47 Other violations
Compliant
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