- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken is at an internal temperature of 64°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the marinara sauce.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers located in the kitchen has/have adhering foreign material. The lids for salt and sugar are not clean.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The foods in walkin cooler are not stored in food storage areas. Food on the floor in walkin cooler.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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 | 02/02/2016 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded mozzerella cheese and cottage cheese is in/on the cold hold unit at an internal temperature of 55°F and 50°F, respectively and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The shredded cheese 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 - 3 penalty points
The bleach and soap mixture are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. *soapy towel was placed inside bleach sanitizer container
- 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. *food manager not available during time of inspection
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pizza dough is stored in containers on floor and not stored in food storage areas.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. *under salad bar
- Lockers/Dressing Rooms - GRP
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. *employee drinks stored in reachin refrigerator
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Follow-up | 10/15/2015 | 85 |
- Cold Holding Temperature - 5 penalty points
The cottage cheese and shredded mozzerella cheese is at an internal temperature of 46°F and 53°F, respectively and is not being maintained at 41 °F or below. The shredded mozerella cheese is at an internal temperature of 44°F - 46°F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. *dishwasher did not wash hands before picking up clean dishes going from dirty dishes and did not wash hands for 20 seconds
- 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. *ice and pizza trays inside hw sink
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach and soap mixture are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. *dishwasher was drying dishes with a wiping cloth
- 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. *food manager not available during time of inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep coolers and tables located in the kitchen has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Facility has permit that expires on 3/10/15
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The pizza dough is stored in containers on floor and 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.
- Lockers/Dressing Rooms - GRP
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. *employee drinks stored in walkin refrigerator
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Regular | 10/12/2015 | 66 |
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the food establishment. -around drink station -around 3-compartment sink area in kitchen -around restrooms
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device. Device does not read from 0°F to 220°F (device goes from 50°F to 450°F)
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the server station has/have adhering foreign material. The food container lids located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired. Facility has permit that expires on 3/10/15
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. **above vent hood
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Regular | 06/11/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Date of discard for pepperoni, shredded cheese, sausage, and tomato sauce dated improperly.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach and soap mixture are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 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 ice (ice scoop) are not stored in a manner to prevent contamination of the product.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar are not marked with the common name of the food it contains.
- 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 | 02/09/2015 | 87 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach and soap mixture are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. bleach/soap mixture >200 ppm
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The white panel to the ice machine located in the dining room has/have adhering foreign material.
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Regular | 10/07/2014 | 94 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods 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. Sliced sausage, bacon pieces, sliced tomatoes, shredded cheese, prepared potato & macoroni salads were date marked improperly. The ready-to-eat potentially hazardous shredded pork prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- 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 Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. Could not locate
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Cleaning Equipment - GRP
No information available.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food establishment do not fit properly. Front and back doors - emits daylight
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Regular | 06/12/2014 | 90 |
Restaurant representatives - add corrected or new information about Partons Pizza, 2813 Cherry Ln, Fort Worth, TX 76116 »