- Cold Holding Temperature (corrected on site) - 5 penalty points
The sauce and pasta is in/on the reachin refrigerator at an internal temperature of 45 to 50 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The sauce is/are stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food prep area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 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 - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Knives stored b/n steam table and prep table.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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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Regular | 11/03/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Sliced salami in bottom of prep table is held at 47°F for more than 4 hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Several items are not dated. Overall date marking is good.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment. Gnats were observed in or around the warewash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Prep table in rear area has food particles on its surface from night before. Can opener has adhering food matter. Knives are exposed to splash from hand sink.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The breading and flour is/are not covered during storage.
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Regular | 07/13/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
The pasta in the prep table is held at 46°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The lunch meat and sliced cheese in the reach in refrigerator is not dated for 7 days. Overall date marking is good.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The pizza prep table in the food preparation area did not have a readily available and visible thermometer.
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Regular | 03/09/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Cheese and deli meat not dated for 7 days. Calzone is not marked for 4 hour discard.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Facility has only one food manager.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Pots, strainer and knives are in contact with wall which is not a clean surface. Microwave oven is soiled.
- 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 | 11/11/2014 | 90 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The sauce is in/on the reachin refrigerator at a temperature of 70 to 74 degrees F after cooling for 18 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp is at an internal temperature of 35 to 40 degrees F and is not being maintained at 41 °F or below.
- 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 and chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the women's restroom.
- 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 - 3 penalty points
The microwave oven and can opener located in the food establishment has/have adhering food or food particles.
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Regular | 07/14/2014 | 73 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Eggs are stored over the ready to eat foods and vegetables.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The 3 compartment sink waste water discharge pipe does not have an air gap.
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Regular | 03/04/2014 | 92 |
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