CLOSURE NOTICE
Pizza Joint Closed by Health Department
August 19, 2025
10:45 AM - 11:35 AM
Follow_up Inspection
5
Total Violations
1
Critical
4
Minor
Violations Cited
5
#36
CRITICAL
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
1) Observed baking trays in the mop sink. *RELOCATE and WASH and SANITIZE the baking trays before using.*
CA Retail Food Code: Section 114161, 114178
#14
MINOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED (CORRECTED ON SITE)
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
1) Observed inadequate sanitizer bucket concentration at the food prep area. COS- Inspector instructed employees how to properly make sanitizer. *Prepare adequate sanitizer concentration and have enough buckets for specific tasks if needed. Remake sanitizer solution every 4 hours.*
CA Retail Food Code: Section 114099, 114099.6, 114117
#44
MINOR
FLOORS, WALLS AND CEILING: BUILT, MAINTAINED AND CLEAN
Why This Matters
Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.
What Was Observed
1) Observed paint peeling off at the walls next to the three compartment station and hand-washing station. *REPLACE with material that is durable, easy-to-clean, and nonabsorbent.*
CA Retail Food Code: Section 114143, 114266
#7
MINOR
PROPER HOT AND COLD HOLDING TEMPERATURES (CORRECTED ON SITE)
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
1) Observed the sandwich prep refrigeration unit's top service counter temperature ranging from 46 F to 58 F. There is also ice build-up at the sides of the refrigeration unit. COS- Operator relocated the items to another refrigeration unit to keep the PHFs at 41 F or below. *KEEP all PHFs at 41 or below.*
CA Retail Food Code: Section 113996, 114037
#7
MINOR
PROPER HOT AND COLD HOLDING TEMPERATURES (CORRECTED ON SITE)
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
1) Observed the sandwich prep refrigeration unit's top service counter temperature ranging from 46 F to 58 F. There is also ice build-up at the sides of the refrigeration unit. COS- Operator relocated the items to another refrigeration unit to keep the PHFs at 41 F or below. *KEEP all PHFs at 41 or below.*
CA Retail Food Code: Section 113996, 114037