Jefferson County Department of Health

TAQUERIA APATZINGAN

1625 PINSON VALLEY PKWY TARRANT 35217

1/8/20268/25/20258/22/2025

91 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	1/8/2026

Deducted	Remarks
1	6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.// Light out in storage area.
1	ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Expired permit posted at time of inspection.
1	7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee bag and cell phone in storage area.
1	5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak on ice bin.
1	4-901.11 Allow utensils to air dry before stacking.// Wet stacking of plastic cups.
1	3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer buckets set up during inspection.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.
1	6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop bucket not being air dried.

88 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/25/2025

Deducted	Critical	Remarks
4	Yes	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.// Beef and pork broth made Friday in walk-in cooler not date marked; Chorizo in make table not date marked. COS- PIC dated foods.
1	No	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Excessive residue/hemoglobin on floor of walk-in freezer.
1	No	3-304.14 Change dry wiping cloths when visibly soiled.// Three rags hanging from above 3-compartment sink, heavily soiled; COS-PIC discarded. 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// No sanitizer bucket available. COS- employee made sanitizer with correct concentration.
1	No	4-903.11 Store clean equipment and utensils covered or inverted.// Clean forks and spoons in basket with handles facing downward. COS-PIC inverted cutlery.
1	No	5-205.15(B) Repair condensate leak in refrigeration units.// Significant condensate leak in walk-in freezer.
2	No	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damage to floors, walls, and ceiling throughout facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling; stains on walls.
1	No	7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee purse stored directly next to drinks on table next to storage shelf; belt and other personal items stored on shelf above items for restaurant.
1	No	6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.// Several inoperable lights throughout facility. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filter dusty and dripping with residue.

58 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/22/2025

Deducted

Remarks

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damage to floors, walls, and ceiling throughout facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling; stains on walls.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.// Several inoperable lights throughout facility. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Residue accumulation on ventilation hood filters.

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Chicken at 70F and queso at 51F in make table after being left out at room temperature (per employees); variety of meats and house-made salsa in walk-in cooler ranging in temperature from 50-70F. COS- PIC discarded.

4-501.11(A) Maintain equipment in good repair (general).// Ice machine inoperable.

3-101.11 Provide safe, unadulterated, and honestly presented food.// Fish in walk-in freezer with signs of temperature abuse (excessive ice crystals). COS-PIC discarded.

5-205.11 Cease using hand sinks for any purpose other than handwashing.// Container stored in hand sink. 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.// No paper towels at hand sink in back of facility.

3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Scoops for rice and salt stored on top of lids for containers, not on a sanitized surface.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Excessive residue/hemoglobin on floor of walk-in freezer.

5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// No lid on receptacle in bathroom.

2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee seen washing hands, while wearing gloves and did not change gloves.