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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

January 4, 2024
Score & Grade: 21 Grade:
Site ID

2065

Observations & Corrective Actions

2: Potatoes observed between 44-46*F in cooler 1. The TCS food is not being maintained at 41°F or below.

2: Spinach observed at 65*F and shredded cheddar at 52*F on table near cook line 1. The TCS food is not being maintained at 41°F or below.

9: Raw beef observed over cooked bacon in walk in 1. Food is not protected from cross-contamination, or other contamination, during storage, preparation, holding, display or is in contact with unclean surfaces. Corrected On Site (COS)

18: Sanitizer buckets observed 200ppm chlorine 4. Toxic substances (chemicals/materials/first aid kits/employee medications) located in the food establishment are not used in a way to prevent the contamination of food or food items. Corrected On Site (COS)

27: Gravy and mashed potatoes cooling at room temp with lids on 1. Food establishment is not using an approved method to cool food based on the type of food being cooled. Corrected On Site (COS)

31: Large whisk observed in hand sink 2. Improper usage of hand-washing sink.

33: Dishwasher observed less than 50ppm chlorine 1. Mechanical Ware-washing: Inadequate Sanitizer Concentration

36: Observed sanitizer buckets on the floor 3. Containers of chemical sanitizing solutions are not stored off the floor and/or are not being used in a manner that prevents contamination.

37: Onions observed on floor in pantry 1. Food is not properly stored or is stored in prohibited areas. Corrected On Site (COS)

42: Chipped plates observed. Exposed Wood observed in bathroom 4. Non-Food Contact Surfaces Material not smooth and easy to clean.

44: Dumpster lid and side doors observed opened 1. Outside receptacles are not covered.

45: Damaged FRP observed near cook line 02. Damaged floor/wall/ceiling surfaces.

46: Employee bathroom door observed propped open 3. Toilet room is not equipped with a self-closing door; or the door is propped open. Corrected On Site (COS)

Additional Comments

No comments

Observations

IN
1 Proper cooling time and temperature
Compliant
Observations

1. Discard the TCS food that is not being maintained at 41°F or below.

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

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

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

IN
3 Proper Hot Holding temperature (135°F)
Compliant
Observations

IN
4 Proper cooking time and temperature
Compliant
Observations

IN
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations

IN
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

1. Raw animal foods, and unwashed fruits/vegetables, shall be stored in a manner that will not contaminate ready to eat, and prepared, food. Raw animal food shall be prepared and stored separately, by type, to prevent cross-contamination. Food shall only contact clean surfaces. Correct immediately.

OUT
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
COS
Observations

IN
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Compliant
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

4. Toxic substances (chemicals/materials/first aid kits/employee medications) located in the food establishment; MUST BE used in ways which prevent the contamination of food or food items.

OUT
18 Toxic substances properly identified, stored and used
COS
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

1. Food establishment must use an approved method for cooling food, based on the type of food being cooled.

OUT
27 Proper cooling method used; Equipment Adequate to Maintain Product Temperature
COS
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

2. The hand-washing sink in the food establishment must not be used for purposes other than hand-washing and must be accessible at all times.

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

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

1. The sanitizer in the warewashing machine must be at a concentration of 50-100 ppm chlorine, >200 ppm Quaternary ammonium, or 704-1875 ppm Lactic Acid compound to sanitize equipment and utensils.

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

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

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

3. Containers of chemical sanitizing solutions, in which wet wiping cloths are held between uses, shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, and single-service/single-use articles.

OUT
36 Wiping Cloths; properly used and stored
Observations

1. Food shall be protected from contamination by storing the food in a clean, dry location; and, not stored where it is exposed to splash, dust, or other contamination. Food shall be stored at least six (6) inches above the floor.

OUT
37 Environmental contamination
COS
Observations

NO
38 Approved thawing method
Compliant
Observations

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

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

IN
41 Original container labeling (Bulk Food)
Compliant
Observations

4. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling; or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

OUT
42 Non-Food Contact surfaces clean
Observations

IN
43 Adequate ventilation and lighting; designated areas used
Compliant
Observations

1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.

OUT
44 Garbage and Refuse properly disposed; facilities maintained
Observations

02. The physical facilities, including the premises, buildings, systems, fixtures, equipment, devices and materials shall be maintained in good repair.

OUT
45 Physical facilities installed, maintained, and clean
Observations

3. Except where a toilet room is located outside a food establishment, and does not open directly into the food establishment; such as a toilet room (that is provided by the management of a shopping mall), a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door; and, except during cleaning and maintenance.

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

IN
47 Other Violations
Compliant
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