- Cold Holding Temperature (corrected on site) - 5 penalty points
The marinara sauce is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced meat and pasta that is/are located in the reachin refrigerators and walk in 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.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the ice machine area is not maintained in good repair. Observed leaking into a large pot.
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Regular | 12/04/2015 | 91 |
- Cold Holding Temperature - 5 penalty points
The pizza ingredients at top portion reachin refrigerator is at an internal temperature of 45 degrees F or below and is not being maintained at 41 °F or below.
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Regular | 08/12/2015 | 95 |
- Cold Holding Temperature - 5 penalty points
The chicken and pasta is/are at room temperature with an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employees have not obtained a Fort Worth Food Handler Certificate or it is not available.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 04/16/2015 | 88 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the hallway are not installed or attached.
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Regular | 12/10/2014 | 96 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
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Regular | 08/21/2014 | 88 |
- Cold Holding Temperature - 5 penalty points
The pizza ingredients on countertop portion of reachin refrigerator is at an internal temperature of 48 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tomato sauce is in/on the steam table at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw chicken is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin cooler and reachin refrigerator 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) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored between equipment.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 04/15/2014 | 72 |
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