- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomato and fresh garlic mix is at an internal temperature of 49°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cheese, chicken, and fresh garlic that is/are located in the prep cooler has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed water bottle and apple juice in food prep areas and not in designated break area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave, ice machine, and soda nozzles located in the food establishment has/have adhering foreign material. Single service, single use and clean sanitized ice bucket stored in the kitchen are exposed to splash, dust, or other contamination. Observed employee filling ice bucket while it was on the floor.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Permit expired 11/10/15. Permit has been paid, but not posted.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloths stored in sanitizer bucket are not being stored at proper concentration. Observed sanitizer bucket at less than 50 ppm.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The chest/coffin freezer does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 11/23/2015 | 78 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The stromboli and variety pizzas,is in/on the steam table at a temperature of 82 and 91degrees F, respectively, and are not being maintained at 135 °F or above.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mixer bowl and paddle for pizza located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. 3 of 8 employees have FW food handler cards. Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Non-food Contact Surfaces - GRP
Leakage from condenser in walk in cooler.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at the salad bar and open pizza display.
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Follow-up | 04/07/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pepperoni is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The lasagna, stromboli, variety pizzas, pasta and meatballs is in/on the steam table at a temperature of 80°F, 95°F, 95-118°F, 116°F, and 127 degrees F, respectively, and are not being maintained at 135 °F or above.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing. The handwashing sink in the food preparation area is inaccessible to food service employees. Water was turned off due to a leak.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 50 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest/coffin freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mixer bowl located in the food preparation area has/have adhering insect. The mixer bowl, paddle for pizza and white dough container located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. 2 of 5 employees have FW food handler cards.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored water are not marked with the common name of the food it contains.
- Non-food Contact Surfaces - GRP
Leakage from condenser in walk in cooler.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. (stored in cabinet under handsink)
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant at the salad bar and open pizza display.
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Regular | 03/26/2015 | 72 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Food Manager's Certificate is not displayed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the kitchen has/have adhering foreign material.
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Regular | 06/22/2014 | 87 |
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