- Cold Holding Temperature (corrected on site) - 5 penalty points
The pasta in the prep table is held at 47°F.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The sauces on the steam table have not been reheated to 165°F.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The sliced cheese and frozen prepared lasagna have not been dated at time of preparation.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Sanitizer also has soap added.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Food Manager is not on duty. A Certified Food Manager must be on duty at all times of operation. 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 reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 10/08/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and meat items in one reach in refrigerator are held at 48°F. Thermometer shows temp of unit to be 60°F.
- Sound Condition (corrected on site) - 4 penalty points
Many dented cans in dry storage area.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The frozen lasagna in the coffin freezer is not dated at time of preparation.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Employee used a container that held detergent to fill ice machine.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Food Manager is not on duty. A Certified Food Manager must be on duty at all times of operation. 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
Cardboard used on shelves in food prep area.
- 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.
- 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. Chlorine strips are needed, not quat strips.
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Regular | 06/24/2015 | 75 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw eggs stored over bags of greens.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Pan of lasagna in reach in refrigerator is not dated.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Styrofoam cup at greeters station stored over clean tableware. Bottle of water stored in reach in refrigerator.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
Only hand sink in facility is blocked by rack of pizza dough.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored on a rack containing food items.
- 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) are not certified food managers and/or has had critical violations during this inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Container used for lettuce storage is not a commercial container.
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Regular | 02/05/2015 | 73 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The covered pasta noodles that were cooked one hour ago are in the prep table at 92°F and will not be cooled to 70°F after two hours,
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meat balls and sauce are held at 110°F for less than 2 hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sliced mozzarella in the prep table will be held more than 24 hours and is not date marked.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Chemicals are stored on the dish machine water well. Window cleaner is stored on the take out pan rack.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) are not certified food managers and/or has had critical violations during this inspection. Your employee's Fort Worth Food Manager's Certificate is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Lettuce bin is not commerical grade, Take out platter used as scoop for lettuce. Ice maker has adhering foreign matter.
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Regular | 10/10/2014 | 77 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cooked pastas/rice that is located in the coffin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Change of Ownership | 06/19/2014 | 93 |
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