CALIFORNIA PIZZA KITCHEN

Observed the cold water knob at the handwash station across from the main cook line is nonfunctional. Measured the hot water above 108F. Nearby handwash stations with functional water knobs are available for use. [CA] Water at handwash stations shall be supplied from 100-108F as measured from the faucet.

Observed cooking equipment (insert containers, etc.) stored directly outside of the facility. [CA] Equipment and utensils shall be stored in a sanitary condition inside the enclosed food facility.

Observed employee personal belongings (cell phones and purses) stored directly on food preparation counters or on food storage shelves. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Actively working employee lacks food handler certification for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Facility's test strips for sanitizer (Sink and Surface Sanitizer) have expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed handwash facility near the front entrance (next to cook line) is lacking paper towels. Another handwash sink was available nearby and was fully stocked with soap and paper towels. [CA] Handwash sinks shall be supplied with soap and paper towels at all times. [COS] PIC stocked the handwash facility with paper towels.

Observed several gnats in the back area, nearby the janitorial sink and syrup storage. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

At the cook line, observed tray of cooked chicken stored on top of the trash can. [CA] Food shall be separated and protected from possible contamination. [COS] Tray of chicken was relocated to food preparation counter.

At the preparation line inserts, measured cut tomato at 41-47F and cheddar cheese at 45-49F. Per PIC, foods were transferred from the walk-in cooler less than 4 hours prior to temperature measurement. The cut tomato was stored in a double stacked, plastic container. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] The cut tomato was removed from the double container. The cut tomato and cheddar cheese were relocated to the drawer refrigeration for rapid cooling.