ROUTINE INSPECTION
Facility must obtain a variance from CDPH for keeping the pizza sauce on TPHC for more than 4 hours.
3 reported violations
- K09: Proper cooling methodsCritical
Multiple trays of pizza sauce held inside the walk in refrigerator measured between 45F and 51F. PIC stated the sauce is being cooled since yesterday. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC VC&D PHF.
- K33: Nonfood contact surfaces clean
Mold like substance buildup on door gasket inside pizza prep unit. [CA] Clean and sanitize routinely to prevent buildup.
- K01: Demonstration of knowledge; food safety certification
Some food handler cards are expired. [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.