MAZZA PIZZA N GRILL

Facility lacks a method of sanitization for washing, rinsing, and sanitizing their dishes. Per PIC, their sanitizer had ran out so they were using soap only. [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] PIC provided chlorine to sanitize dishes. A sanitizing solution was made and dishes were sanitized.

Raw chicken was found thawing on a counter at ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

Raw chicken was found on the counter and measured at 42F at the center and 58F around the edges that were submerged. Per PIC it had been thawing for a couple of hours on the counter at ambient temperatures. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was immediately fully cooked to 165F. Discussed proper thawing methods with PIC.

Facility has an open Service Request for the addition of a charbroiler. Plan check submittal has not been completed. Revisions were requested on 05/13/2025. Observed the charbroiler to be installed. [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. Complete plan check requirements and receive final approval of the charbroiler.

Raw chicken and other meat products were found stored on the top shelf of the walk in cooler stored over ready to eat products. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility did not have the exhaust ventilation hood turned on. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place.

Household insecticide was observed on the bottom shelf of a prep table. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Employee personal effects (keys, earphones, and lint roller) were found stored amongst seasonings. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Facility restroom lacks a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility has added a charbroiler grill without going through plan check. [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 approve the equipment or remove from the premises.

Facility has added a charbroiler grill without going through plan check. [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 approve the equipment or remove from the premises.

1. The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. 2. The hand wash station in the restroom is missing the hand wash sign reminder. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

2nd Repeat Violation: A Food Safety Certificate was not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food Safety Certification providers hand out provided. Failure to obtain the Food Safety Certificate may result in further enforcement from this department including an office hearing and any applicable fees.

The pizza oven is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

At the only hand wash station the hot water valve was turned off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned the hot water back on.

Repeat Violation: Facility is missing the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.