- Cold Holding Temperature (corrected on site) - 5 penalty points
The butter and fresh garlic mix is on the prep table at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below. Observed fresh garlic butter mix stored on prep table at room temperature (75°F) for more than 4 hours.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed around the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of window cleaner are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Observed the dishwash machine unable to produce sanitizer. Manager called repairman. Agreed to use 3 comp sink with manual bleach sanitizer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave,ice chute, and tea nozzles located in the kitchen and drink station have adhering foreign material. The microwave oven 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 sauce and boxed food items are not properly stored 6 inches above the floor in the walk-in refrigerator.
- Ventilation - GRP
Observed the ventilation system in the women's restroom currently not working.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed jackets, phones, and other personal items stored with or next to food and food prep areas.
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Regular | 11/16/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The marinara is at an internal temperature of 95 to 99 degrees F and is not being maintained at 41 °F or below. The cheese and ricotta are at an internal temperature of 42- 46 degrees F at pizza prep cooler and are not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready to eat foods that are located in the freezer that have been frozen are 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). The lasagna, deli meats, cheese, spinach stuffed pasta, cooked pastas, and other ready to eat products 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. The desserts that is/are located in the Coke 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 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 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. Knives stored between prep cooler and wall. The food prep sink located in the food preparation area has/have adhering dirt. The microwave oven 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. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Reusing vegetable oil container and water bottle for dressing and olive oil. Single service, single use and clean sanitized utensils stored in the customer service area are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your 2 employee(s) have not attended required food handler training.
- Food Protection - GRP
Raw shrimp touching precooked beef in freezer Pans of raw and precooked products touching in wic. TFER 229.164(i)(2) - Page 38. The cheese and lettuce is/are not stored in food storage areas. TFER 229.164(i)(1) - Page 38. The dry foods and spices is/are not covered during storage.9 Product in cans in walk in cooler. The equipment or utensil that is in use does not provide protection from contamination for sugar. TFER 229.164(j)(2) - Page 39. Displayed lemons must be protected from contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Shelf for small trays badly damaged with exposed nails.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged. One tile badly damaged by stove.
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Regular | 01/20/2015 | 82 |
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