Jefferson County Department of Health

TAQUERIA APATZINGAN

1625 PINSON VALLEY PKWY TARRANT 35217

2/21/202511/18/202410/31/2024

85 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/21/2025

Deducted	Remarks
5	4-101.11 Provide food grade containers for storing all foods.// Grocery bags used to store cilantro in walk-in cooler; cloth covering dough is not food grade.
1	3-305.12 Cease the storage of food under open stairwells, unshielded sewer lines, leaking water lines or under lines with dripping condensate or under other sources of contamination.// Stew on range underneath dripping water coming from hood.
4	3-202.11(F) Reject all frozen TCS food received with evidence of temperature abuse (such as large ice crystals).// Tilapia, chicken, hot dogs, and another type of meat stored in freezer with large amounts of ice crystals, PIC stating foods were received in that state.
4	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Droppings next to mop sink and around corners of dry storage; dead insects throughout bottom of walk-in freezer.
1	5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in back of facility not draining adequately.

82 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/18/2024

Deducted	Critical	Remarks
1	No	5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in kitchen not draining.
1	No	4-502.13 Cease the reuse of single-service and single-use articles for food service.// Salsa stored in sour cream containers in walk-in cooler.
1	No	7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone stored on shelf in prep area.
1	No	3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shell eggs stored above produce.
5	Yes	4-101.11 Provide food grade containers for storing all foods.// Raw meat stored in grocery bags in walk-in freezer; molcajete made from lava rock stored underneath make area.
1	No	3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Tripe thawing in stagnant water by dish area.
4	Yes	4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Can opener soiled with residue.
4	Yes	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Live roach on wall by 3-compartment sink.

71 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	10/31/2024

Deducted

Remarks

6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sink behind bar does not have soap or paper towels.

6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink behind bar.

4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Cutting boards at make tables are heavily scorched and stained. 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No ambient thermometer for reach-in cooler near drink machine.

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Floors near bar damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Door to walk-in cooler soiled with residue; walls soiled with residue.

6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters heavily soiled with grease residue. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Several lights in kitchen area not operating or missing.

7-202.12 Use only pesticides labeled for use in a food establishment.// Store bought insecticide (Ortho Home Defense) stored under the 3-compartment sink.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Several cooked foods from previous days in walk-in cooler not date marked (rice, beans, beef, etc).

4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Incorrect test strips (quaternary ammonia strips, but they use beach) 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Blade of can opener heavily soiled with residue.

3-305.11 Store food at least 6 inches above the floor.// Rice water and tamarind water in tubs stored directly on the floor in the walk-in cooler.

3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Beef thawing in 3-compartment sink in running hot water.