FRANCO ITALIAN BISTRO
10160 W FOREST HILL BLVD #130
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/25/2024
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin next to ice machine
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone soup (50F - Cooling); lentil (53F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over 4 hours. Food did not cool to 41F within 6 hours. In large covered plastic containers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta Raw beef over ravioli bottom reach in coolers on cook line Removed Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon reach in cooler cook line Removed Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone soup (50F - Cooling); lentil (53F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over 4 hours. Food did not cool to 41F within 6 hours. In large covered plastic containers.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Food safety inspection conducted on 3/25/2024 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 8/29/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key on top of make table at cook line Operator stored properly Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Open bleach container stored on prep table at make table at cook line ; operator removed Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Educated and advised to date moving forward Repeat Violation
- 31A-11-4:Intermediate - Handwash sink at dishwashing area used for purposes other than handwashing- observed ice inside
Food safety inspection conducted on 8/29/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).