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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

September 5, 2024
Score & Grade: 10 Grade:
Site ID

2065

Observations & Corrective Actions

14: OBSERVED EMPLOYEE DONNING GLOVES WITHOUT WASHING HIS HANDS 2. The food employee did not wash their hands, as required, after engaging in activities that contaminate the hands or before donning gloves.

32: OBSERVED TIN CAN USED TO CUT BISCUITS 1. Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning. Corrected On Site (COS)

34: OBSERVED OUTER OPENING AT 3-COMPARTMENT SINK AND BY ICE MACHINE 1. Outer openings (walls, doors, roof, and windows) are not protected against the entry of insects and rodents.

42: OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION IN BETWEEN FRYERS 3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.

43: OBSERVED HVAC VENTS WITH DUST ACCUMULATION 1. Heating, ventilating, and air conditioning systems (HVAC) not properly designed, installed, and/or maintained.

45: OBSERVED CEILING TILES STAINED. 02. Damaged floor/wall/ceiling surfaces.

47: 1. Permit/License is not posted for public view. Corrected On Site (COS)

Additional Comments

No comments

Observations

IN
1 Proper cooling time and temperature
Compliant
Observations

IN
2 Proper Cold Holding temperature (41°F/45°F)
Compliant
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

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

2. Food employees shall wash their hands, and exposed portions of their arms, before engaging in food preparation/donning gloves.

OUT
14 Hands cleaned and properly washed/Gloves used properly
Repeat
Observations

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

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

IN
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

IN
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
COS Repeat
Observations

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

1. Outer openings (walls, doors, roof, and windows) must be protected against the entry of insects and rodents.

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

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

IN
36 Wiping Cloths; properly used and stored
Compliant
Observations

IN
37 Environmental contamination
Compliant
Observations

IN
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

3. Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.

OUT
42 Non-Food Contact surfaces clean
Repeat
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
Repeat
Observations

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

IN
46 Toilet Facilities; properly constructed, supplied and clean
Compliant
Observations

1. Post the permit in a location that is conspicuous to consumers within the food establishment.

OUT
47 Other Violations
COS Repeat
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