ROUTINE INSPECTION
Facility unable to provide documentation from the California Department of Public Health stating that the pizza sauce is non-PHF (non-perishable) at the time of inspection. Pizza sauce must obtain approval from the California Department of Public Health to be stored at ambient temperature. Supporting documentation shall be available for review on-site.
5 reported violations
- K21: Hot and cold water available
At the handwash sink in the restroom, measured the maximum water temperature at 69F. [CA] Water shall be supplied from 100-108F at handwash stations as measured from the faucet.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the under counter coolers at 67F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until this unit is repaired.
- K14: Food contact surfaces clean, sanitized
At the 3-compartment sink, measured the quaternary ammonia sanitizer concentration from the dispenser at 0 ppm. No active warewashing at the time of inspection. [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 manually filled the sink with quaternary ammonia sanitizer during inspection. Measured the sanitizer concentration at 400 ppm.
- K07: Proper hot and cold holding temperaturesCritical
1) In the under counter coolers, measured chicken wings, tenders, tater tots, and cheese from 55-67F. Per PIC, items were stocked in the under counter coolers more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods in the under counter cooler were voluntarily condemned and discarded. See VC&D form. 2) On the preparation counter, measured pizza sauce at 70F. Per label, pizza sauce has been stored at ambient temperature for more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Remaining pizza sauce was discarded. Pizza sauce shall be kept under refrigeration. NOTE: Per supervisor over the phone, the pizza sauce must be held at ambient temperatures. Facility unable to provide documentation from the California Department of Public Health stating that the pizza sauce is non-PHF (non-perishable) at the time of inspection.
- K01: Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards 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.