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| Tarrant County Public Health | PIZZERIA LA SCALA | Retail Food Establishment Inspection Report | Routine

PIZZERIA LA SCALA

1301 SOLANA BLVD 4115 WESTLAKE, TX 76262

Retail Food Establishment Inspection Report | Routine

November 30, 2023
Demerits & Grade: 25 Grade:
Observations & Corrective Actions

1: Observed marinara sauce cooling out at room temperature.
Corrective Actions: Must properly cool food items.

3: Observed marinara sauce, grilled chicken, and meat balls at a hot hokd temperature between 115-123F.
Corrective Actions: Must keep hot foods at 135F or higher.

6: Observed no time records for the pizzas and calzones left out at room temperature on the service line.
Corrective Actions: Must keep time control records on site at all times.

10: Observed the meat slicer with food debris build up and the can opener with food particles adhered to the blade.
Corrective Actions: Must wash, rinse, and sanitize food contact surfaces.

15: Observed bare hand contact with ready to eat pizza, ready to eat bread and ready to eat pasta noodles.
Corrective Actions: Must wear gloves or use a utensil to handle ready to eat foods.

22: Unable to provide food handler certifications for the employees on site.
Corrective Actions: Must keep food handler cards easily accessible.

28: Observed shredded cheese, lasagna, and marinara sauce in the walk in cooler without date markings. Observed cut italian sausage, cut pineapple in the toppings cooler in front of the pizza oven without date markings.
Corrective Actions: Must date mark all food items kept for longer than 24 hours.

32: Observed what appeared to be mold adhered to multiple gaskets in the oull out coolers in front of the grill area.
Corrective Actions: Must replace gaskets.

36: Observed multiple wiping cloths laying on the counters throughout the facility.
Corrective Actions: Must store wiping cloths in the sanitizer solution when not in use.

37: Observed garlic cloves, marinated chicken, and diced onions on the floor of the walk in cooler.
Corrective Actions: Must store food items 6 inches above the floor.

40: Observed to go bowls used as scoops in the salt and sugar bulk containers underneath the prep table.
Corrective Actions: Must use a scoop with a handle. Must properly use single-service articles.

47: Observed no employee must wash hand sign in the restrooms. Observed no designated hand sink sign at the hand sink located to the left of the beer cooler.
Corrective Actions: Must post hand signage in the restrooms and at the designated hand sink.

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
OUT
1 Proper cooling time & temperature
Observed
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
OUT
3 Proper hot holding temperature (135°F)
Observed
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
IN
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
OUT
6 Time as a public health control: procedures & records
Repeat Observed
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Compliant
Observations
NO
8 Food received at proper temperature
Compliant
Observations
Protection from Contamination
IN
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Compliant
Observations
OUT
10 Food contact surfaces & returnables; cleaned and sanitized
Repeat Observed
Observations
NO
11 Proper disposition of food returned, previously service or reconditioned
Compliant
Observations
Employee Health
IN
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
NO
14 Hands cleaned & properly washed/gloves use properly
Compliant
Observations
OUT
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Observed
Observations
Highly Susceptible Populations
NA
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Compliant
Observations
Chemicals
NA
17 Food additives; approved, properly stored; washing fruits & vegetables
Compliant
Observations
IN
18 Toxic substances properly identified, stored & used
Compliant
Observations
Water/Plumbing
IN
19 Water from approved source; plumbing installed; proper backflow device
Compliant
Observations
IN
20 Approved sewage/wastewater disposal system, proper disposal
Compliant
Observations
Demonstation of Knowledge/Personnel
IN
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Compliant
Observations
OUT
22 Food handler/no unauthorized persons/personnel
Repeat Observed
Observations
Safe Water, Recordkeeping & Food Package Labeling
IN
23 Hot & cold water available; adequate pressure safe
Compliant
Observations
NA
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Compliant
Observations
Conformance with Approved Procedures
NA
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
Consumer Advisory
NA
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Compliant
Observations
Food Temperature Control/Identification
IN
27 Proper cooling method used; equipment adequate to maintain product temperature
Compliant
Observations
OUT
28 Proper date marking & disposition
Observed
Observations
IN
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Compliant
Observations
Permit Requirement, Prerequisite for Operation
IN
30 Food establishment permit (current & valid)
Compliant
Observations
Utensils, Equipment, and Vending
IN
31 Adequate handwashing facilities; accessible & properly supplied, used
Compliant
Observations
OUT
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Repeat Observed
Observations
IN
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Compliant
Observations
Prevention of Food Contamination
IN
34 No evidence of insect contamination, rodents/animals
Compliant
Observations
IN
35 Personal cleanliness/eating, drinking or tobacco use
Compliant
Observations
OUT
36 Wiping clothes; properly used & stored
Observed
Observations
OUT
37 Environmental contamination
Observed
Observations
NO
38 Approved thawing method
Compliant
Observations
Proper Use of Utensils
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Compliant
Observations
OUT
40 Single-service articles; properly stored & used
Observed
Observations
Food Identification
IN
41 Original container labeling (bulk food)
Compliant
Observations
Physical Facilities
IN
42 Non-food contact surfaces clean
Compliant
Observations
IN
43 Adequate ventilation & lighting; designated areas used
Compliant
Observations
IN
44 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
IN
45 Physical facilities installed, maintained, & clean
Compliant
Observations
IN
46 Toilet facilities; properly constructed, supplied, & clean
Compliant
Observations
OUT
47 Other violations
Observed
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