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
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.
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	5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in back of facility not draining adequately.
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.

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

Deducted	Critical	Remarks
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.
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	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.
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.
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	5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in kitchen not draining.
1	No	3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shell eggs stored above produce.

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

Deducted

Remarks

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).

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.

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.

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.

2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No clean-up procedures available. 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training certificates for any employees available.

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.

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.

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

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.