CAMPBELL PIZZA COMPANY

Permit owner has not submitted plans to DEH Plan Check regarding unapproved installation of prep sink with no drain board (directly plumbed) and hand sink at dining area. Per Owner, hand sink at dining area will be removed and plans will be submitted to Plan Check for the prep sink. Specialist to follow up with Owner regarding removal of hand sink at dining area. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. 30 days noticed (03/25/2026) issued to submit plans for prep sink at kitchen.

Pizza prep line unit's bottom reach in provided an ambient temperature of 46F. [CA]: All cooling units shall be capable of cold hold PHFs at 41F or below. Assess/repair/adjust unit as needed. Discontinue use of bottom reach in until it is properly working.

Prep line unit's bottom reach in has an ambient temperature of 51F. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Food at 41F or below at all times. Comply by date: 01/30/2026

1. Evidence of fire burn on the wall behind pizza oven. 2. Stainless steel around 3 comp sink has began to erode. [CA]: Repair walls and maintain in good condition. Walls shall be smooth, easily cleanable, nonabsorbent and durable.

Knives stored in between crevice of 3 comp sink and wall as well as between 3 comp sink and prep sink. [CA]: Clean utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Maximum water temperature at all sinks measured at 61F. [CA]: Provide hot water of at least 120F at all sinks. Hand wash sinks shall be able to provide at least 100F of warm water.

*REPEAT VIOLATION* 1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training certificates not provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Cheese pizza is under Time As A Public Health Control but is not time marked. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Employee voluntarily discarded cheese pizza as a precaution. Specialist was unable to ask further questions due to employee's decision to discard the pizza.

Unpermitted Food Vending being operated on the dining area. Business is called Mariscos Los Osunas owned by Raul. Separate transaction observed. [CA]: Facility shall not operate without obtaining a health permit from this department. CEASE AND DESIST OPERATION. Obtain health permit for Mariscos Los Osunas on ehinfo.org.

Accumulation of dust and debris on baffle filters. [CA]: Clean baffle filters.

*REPEAT VIOLATION* 1. Ambient temperature for prep line unit used for pizza measured at 60F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Comply by date: 01/30/2026 2. Walk in cooler door is in disrepair. Walk in cooler door is shut closed using a keg. [CA]: Repair walk in cooler door 3. In the back of the facility, observed the following: a single burner, two door under counter cooler, and a white van with coolers inside. [CA]: Remove unused equipment. 4. Unapproved household 1 door freezer at back storage area near ice machine. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable

*REPEAT VIOLATION* In the only prep line cooler, multiple Potentially Hazardous Food (PHFs) measured between 53F - 58F. Ambient temperature of unit measured at 60F. PHFs were placed in the unit approximately 4 hours prior to measurement per employee. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.

Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

Observed the installation of the following equipment WITHOUT obtaining approval from DEH Plan Check: -two prep line coolers on dining area -one hand sink on dining area -single compartment prep sink with no drain board (directly plumbed) note: frozen seafood observed in chest cooler. Facility is not approved to be serving seafood to customers due to lack of prep sink. Per employee, frozen seafood is for Mariscos Los Osunas. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check regarding the above equipment installation. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

Unapproved makeshift prep area for seafood observed setup at the corner of dining room. Area has two ice chests and salad bar unit. Exposed ceiling observed above prep area. One ice chest had Potentially Hazardous Food items. No food preparation at the time of inspection. [CA]: Food preparation shall only occur in approved areas. Immediately cease operation of the seafood section in unapproved areas of the facility AND remove all equipment from the dining area. Salad bar may remain if used for intended purpose only (cold holding salsas for self service). No open food shall be stored in an unapproved area. Operate in approved areas or submit plans to this department to approve the area. note: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. PHFs in the ice chest relocated to walk in cooler.

*REPEAT VIOLATION* Raw shrimp was thawing in stagnant water at the back 3 comp sink. Raw shrimp measured at 31F. Raw octopus thawing in basket on floor next to 3 comp sink. Raw octopus measured at 30F [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw shrimp and and raw octopus relocated to walk in cooler.

*REPEAT VIOLATION* Unapproved makeshift prep area for seafood observed setup at the corner of dining room. Area has two ice chests and cold holding prep line unit storing PHFs (PHFs measured at 41F or below). Exposed ceiling observed above prep area. [CA]: Food preparation shall only occur in approved areas. Immediately cease operation of the seafood section in unapproved areas of the facility. Operate in approved areas or submit plans to this department to approve the area. note: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

At the back restroom hand sink, no single use towels were provided in the dispenser. [CA]: Hand wash sinks shall be equipped with single use towels within the dispenser at all times. [COS: Single use towels were provided to the restroom hand sink.

*REPEAT VIOLATION* Exposed ceiling observed over pizza prep area and bar area. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

1. At the prep line cooler, multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperature measured at 67F. 2. At the 1 door reach in cooler next to pizza prep table, multiple PHFs measured above 41F. Per Owner, PHFs were placed in the unit approximately 2.5 hours prior to measurement. Ambient temperature measured at 62F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: At the prep line cooler, PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. PHFs at the prep line cooler and at the 1 door reach in unit that have been out of temperature for less than 4 hours were relocated to walk in cooler. PHF's will temporarily be placed on ice bath until units are able to properly cold hold PHFs. 3. Cheese pizza stored in room temperature (measured at 80F). Per Owner, cheese pizza has been out since 3 hours prior to measurement. Owner stated cheese pizza is usually discarded 2 hours after it's cooked. No time markings observed nor Time As A Public Health Control (TPHC) documents provided. [CA]: PHFs shall be hot held at 135F or above at all times. Discussed TPHC with Owner. TPHC procedures provided. [COS]: Pizza time marked to be discarded on the 4th hour after it was removed from temperature control.

Personal cellphone and unsecured beverage bottle stored on prep table where employee was preparing shrimp. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.

*REPEAT VIOLATION* Flies observed at prep areas. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination

1. MAJOR: Employee rinsed soiled knife (after using for preparing raw shrimp) and placed back on knife rack with cleaned knives without properly sanitizing knife prior. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Knife was relocated to 3 comp sink to be ware-washed and sanitized. 2. MINOR: Dish machine is dispensing 0 ppm of Chlorine sanitizer. Chlorine sanitizer observed empty. No active ware-washing at the time. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. [SA]: Sanitizer compartment sink with 100 ppm of Chlorine sanitizer was set up. *REPEAT VIOLATION* 3. Accumulation of black debris on the interior of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION 1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training certificates not provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATION* 1. Prep line unit's ambient temperature measured at 67F and 1 door reach in's ambient temperature measured at 62F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs. Assess/repair/adjust unit as needed. 2. Walk in cooler door is in disrepair. Walk in cooler door is shut closed using a keg. [CA]: Repair walk in cooler door. 3. At the back outdoor area of the facility, there are unused equipment stored underneath a canopy. [CA]: Remove unused equipment.