Skip to main content
The City of Fort Worth Environmental Services Department Consumer Health
Hazel Harvey Peace Center for Neighborhoods 818 Missouri Ave, Fort Worth, TX 76104 | Visit Official Website (opens in a new tab)
| The City of Fort Worth Environmental Services Department Consumer Health | OL SOUTH PANCAKE HOUSE | Restaurant | Regular

OL SOUTH PANCAKE HOUSE

1509 S UNIVERSITY DR FORT WORTH, TX 76107-6545

Restaurant | Regular | Fixed Food

October 6, 2023
Score & Grade: 18 Grade:
Site ID

2065

Observations & Corrective Actions

2: Raw chicken observed at 47*F and raw pork at 48*F in Breading station, cold holding in cook line as observed with ham at 45*F and cheese at 43*F. Prep cooler at end of cook like observed tomatoes at 48*F, and lettuce at 47*F. 1. The TCS food is not being maintained at 41°F or below. Corrected On Site (COS)

3: Cooked fried chicken observed at 120*F. Cooked sausage observed on shelf under grill at 96*F 1. The TCS food is at an improper internal temperature and not being maintained at 135°F or above.

10: Mild black residue observed in nozzles of soda machine 1. Food contact surface is not clean to sight or touch, and was not cleaned before use or storage.

32: Multiple chipped plates observed and chipped spatulas 1.Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning.

34: Flies observed inside kitchen 2. Insects or pests are present in the food establishment.

36: Quat in sanitizer bucket observed at 50ppm 2. The wiping cloth sanitizer solution concentration is inadequate. Corrected On Site (COS)

37: Syrups observed next to hand sink 2. Food is not protected from contamination. Corrected On Site (COS)

39: Observed clean utensils stored on rusted hooks near dish washing area 01. In-use utensils used for food preparation or dispensing are not properly stored between uses. Corrected On Site (COS)

43: Dust observed on air vents on cook line and second bathroom 1. Heating, ventilating, and air conditioning systems (HVAC) not properly designed, installed, and/or maintained.

45: Dust observed on ceiling on cook line. Food residue observe under grills and under shelves in dry storage room 01. Floors/walls/ceilings are not clean

45: Observed personal drinks next to food items next to breading area 03. Employees' own clothing, or other possessions, improperly stored.

46: Employee bathroom observed without a lid in trash can 1. Toilet room trash receptacle is not covered.

Additional Comments

No comments

Observations

IN
1 Proper cooling time and temperature
Compliant
Observations

1. Rapidly cool the TCS food to 41°F or below.

OUT
2 Proper Cold Holding temperature (41°F/45°F)
COS
Observations

1. Rapidly reheat the TCS food to 165°F and maintain the temperature at 135°F or higher throughout the hot holding period. Corrections must be made immediately.

OUT
3 Proper Hot Holding temperature (135°F)
Observations

IN
4 Proper cooking time and temperature
Compliant
Observations

NO
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations

NO
6 Time as a Public Health Control; procedures & records
Compliant
Observations

IN
7 Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction
Compliant
Observations

IN
8 Food Received at proper temperature
Compliant
Observations

IN
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
Compliant
Observations

1. Follow proper cleaning procedures prior to use, or storage, of utensils, dishware, or pans.

OUT
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Observations

IN
11 Proper disposition of returned, previously served or reconditioned food items
Compliant
Observations

IN
12 Management, Food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations

IN
13 Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
Compliant
Observations

IN
14 Hands cleaned and properly washed/Gloves used properly
Compliant
Observations

IN
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Compliant
Observations

NA
16 Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required
Compliant
Observations

NA
17 Food additives; approved and properly stored; Washing Fruits & Vegetables
Compliant
Observations

IN
18 Toxic substances properly identified, stored and used
Compliant
Observations

IN
19 Water from approved source; Plumbing installed; proper backflow device
Compliant
Observations

IN
20 Approved Sewage/Wastewater Disposal System, proper disposal
Compliant
Observations

IN
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Compliant
Observations

IN
22 Food Handler/ no unauthorized persons/ personnel
Compliant
Observations

IN
23 Hot and Cold Water available; adequate pressure, safe
Compliant
Observations

NA
24 Required records available (shell stock tags; parasite destruction); Packaged Food labeled
Compliant
Observations

NA
25 Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations

IN
26 Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet plate)/Allergen Label
Compliant
Observations

IN
27 Proper cooling method used; Equipment Adequate to Maintain Product Temperature
Compliant
Observations

IN
28 Proper Date marking and disposition
Compliant
Observations

IN
29 Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
Compliant
Observations

IN
30 Food Establishment Permit (Current & Valid)
Compliant
Observations

IN
31 Adequate hand washing facilities: Accessible and properly supplied, used
Compliant
Observations

1. Food contact surfaces an non-food contact surfaces MUST BE free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections to allow for easy cleaning/facilitate maintenance.

OUT
32 Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used
Observations

IN
33 Warewashing Facilities; installed, maintained, used/Service sink or curb cleaning facility provided
Compliant
Observations

2. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: 1) routinely inspecting incoming shipments, 2) routinely inspecting the premises, and 3) using standard pest control methods.

OUT
34 No Evidence of insect contamination, rodent/other animals
Observations

IN
35 Personal Cleanliness/eating, drinking or tobacco use
Compliant
Observations

2. The sanitizer in the bucket must be at a concentration of 50-200 ppm bleach or 150-400 ppm quaternary ammonium compound.

OUT
36 Wiping Cloths; properly used and stored
COS
Observations

2. During preparation and storage, food shall be protected from environmental sources of contamination; or, from other miscellaneous sources of contamination.

OUT
37 Environmental contamination
COS
Observations

NO
38 Approved thawing method
Compliant
Observations

Dishes were removed and cleaned after notification 01. During pauses in food preparation, or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container edge 2) on a clean portion of the food preparation table or cooking equipment, when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 135°F, or greater.

OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
COS
Observations

IN
40 Single-service & single-use articles; properly stored and used
Compliant
Observations

IN
41 Original container labeling (Bulk Food)
Compliant
Observations

IN
42 Non-Food Contact surfaces clean
Compliant
Observations

1. Heating, ventilating, and air conditioning (HVAC) systems shall be designed, installed, and maintained so that make-up air intake and exhaust vents do not cause contamination of food, contact surfaces, equipment, or utensils.

OUT
43 Adequate ventilation and lighting; designated areas used
Observations

IN
44 Garbage and Refuse properly disposed; facilities maintained
Compliant
Observations

01. The physical facility, including the floors, walls, and ceiling shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

OUT
45 Physical facilities installed, maintained, and clean
Observations

03. Dressing rooms or areas with lockers or other suitable facilities shall be located in an area where contamination of food, equipment, linens and single-service/single-use articles cannot occur and provided for the orderly storage of employees' clothing and other possessions.

OUT
45 Physical facilities installed, maintained, and clean
Observations

1. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

OUT
46 Toilet Facilities; properly constructed, supplied and clean
Observations

IN
47 Other Violations
Compliant
Return to top of page