Joes Pizza Pasta, 8645 N Beach St, Fort Worth, TX 76248 - Restaurant inspection findings and violations
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Inspection findings | Inspection type | Date | Score |
|---|
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pizza is on the counter at a temperature of 69°F-75°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the cooler has 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 food workers are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open drinking cup in food prep area. There is evidence that the food workers are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed apple slices near food prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cooler located in the kitchen has adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment were left open. Back door was propped open.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the handwash area is not maintained in good repair.
|
Regular | 10/15/2015 | 84 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The prepared pastas is/are stored in contact with or under the raw chicken in the walkin refrigerator. The lemons is/are stored in contact with or under the raw shelled eggs.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in prep coolers located in the pizza oven and stove top area has/have adhering food or food particles. All surfaces of the reach in prep cooler must be cleaned. Including the gaskets and all surfaces and shelves. The microwave located in the food prep area has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food establishment are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents in the food establishment and bathrooms must be cleaned to be free of dust and other debris.
|
Regular | 04/22/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ham and canadian bacon is in/on the reachin refrigerator at an internal temperature of 44°F - 45°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food prep sink area is used for purposes other than handwashing. -wiping cloths inside hw sink
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. -area under the slicer
- 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.
|
Regular | 10/19/2014 | 91 |
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