- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 42 to 44 degrees F and is not maintained at 34 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the customer service area is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda machine ice chute and can opener located in the food establishment has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
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Regular | 02/08/2016 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The seafood is stored in contact with or under the chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The employee 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 knives located in the kitchen has/have adhering food or food particles. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The plastic bowl 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.
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Regular | 10/16/2015 | 89 |
| No violation noted during this evaluation. | Regular | 10/16/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pizza toppings is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The cream is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The noodles is at an internal temperature of 45 to 49 degrees 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 prepared food that is/are located in the 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
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 cooks in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the tongs are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The rolls is/are not covered during storage.
- 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.
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Regular | 06/30/2015 | 79 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cold cuts is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The pasta is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The cheese and containers of cream is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The kitchen employee is/are handling bread with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cooked chicken has been refrigerated for more than 24 hours and is 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
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lids to the bulk storage containers such as flour located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 02/16/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pasta is at an internal temperature of 46 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the container at an internal temperature of 50 to 54 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lettuce is/are stored in contact with or under the raw chicken.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The "Thank you" bags 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 Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The container of squid sitting on the floor is/are not stored in food storage areas.
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Regular | 10/10/2014 | 85 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
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Regular | 10/10/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cream, chicken, pasta, and beans is in/on the two reachin coolers on the cook line at an internal temperature of 50-64 and is not being maintained at 41 °F or below. The pastas and chicken is at an internal temperature of 51-66°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin coolers at an internal temperature of 36-40°F and is not maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your employee's Fort Worth Food Manager's Certificate is not available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination. The can opener, reachin refrigerators including the door handles, and counters located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Fort Worth Food Handler Card(s) are not displayed or available.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The bread and spices is/are not covered during storage.
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Regular | 06/04/2014 | 76 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee food at the serving station The handwashing sink in the kitchen across from the walkin refrigerator is used for purposes other than handwashing. Ice inside sink compartment
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of dark chemical are not properly labeled. The bleach (chlorine) are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach concentration >200 ppm
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door handle to the food prep cooler in the cooking line located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves located in the food prep cooler in the cooking line has/have adhering food or food particles.
- Food Protection - GRP
Straw inside drink for customer refill.
- 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.
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Shared | 02/20/2014 | 90 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The marinara sauce and chicken broth is in/on the steam table at a temperature of 128 to 130°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 all ready to eat foods is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The eggplant parmesan and sausage 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The soap/bleach mixture for the wiping cloths and bleach sanitizer at the 3-compartment sink are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach sanitizer >200 ppm
- 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. Mgr not present during inspection.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The rolls stored in cardboard boxes 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. The top lid of the chicken food prep cooler and the can opener located in the kitchen has/have adhering foreign material. The door handle to the food prep cooler in the cooking line located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired (kitchen staff).
- Food Protection - GRP
Flounder stored in melted ice. TFER 229.164(i)(2) - Page 38. The box of cheese in the walkin refrigerator is stored on the floor is/are not stored in food storage areas.
- 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.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Single service bowls are stored up and not inverted
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Jackets stored on the shelf by the walkin refrigerator that had clean equipment (pots and pans)
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Not for bleach
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Shared | 02/11/2014 | 72 |
Restaurant representatives - add corrected or new information about Italy Pasta & Pizza, 800 E Loop 820 , Fort Worth, TX 76112 »