RISK FACTOR INSPECTION
A risk factor inspection is an inspection focusing on factors known to directly contribute to causing a foodborne illness. Structural issues and good retail practices are not assessed during this inspection. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite.
1 reported violation
- K07: Proper hot and cold holding temperaturesCritical
Pizza measured at 47-53F in upright refrigerators. Ambient temperature of both units at 43-44F. Per PIC, refrigerator doors were fixed 10 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC directed employees to moved most of the PHFs from refrigerator to walk in cooler in main kitchen. Only small batch stored in the refrigerators until ambient temperature is 41 or below.