California Pizza Kitchen Degrades its Sanitary Rating

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded beverage **Corrected On-Site**

Basic - Employee personnel cell stored in or above a food preparation area. Removed phone. **Corrected On-Site**

High Priority - Cook failed to wash hands before changing gloves and/or putting on gloves to work with food. Reviewed proper procedure **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pumpkin cheese cake 50°F, red valves cake 49°F, for less than 2 hours cakes were moved into walk in cooler. Fish 45°F, shrimps 45°F, chicken 46°F, for less than one hour,items were iced down Butter at pizza prep 65°F, cook placed butter in refrigerator.. **Corrective Action Taken**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.

Basic - Employee personal items stored in or above a food preparation area. Drinks next to Lemonade **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Used to dump ice. Wait station

Intermediate - Handwash sink used for purposes other than handwashing. Dump ice, Wait station

No Violations Were Observed

Basic - Grease on the ground and/or pad under Dumpster **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**

Basic - Uncovered food stored near sink exposed to splash. Drink ice at Wait stations. **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher. Dishwasher changed gloves, wash hands, put clean gloves on. **Corrective Action Taken** **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

High Priority - Raw animal food stored over cooked food. Eggs, Front line cooler. **Corrected On-Site**

Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Pantry Station **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Vegetable prep area.

Basic - Working containers of food removed from original container not identified by common name Flour at Pizza station.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Cook at salad bar wearing only one glove Salat bar .

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container panko.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 118F at grill.

Basic - scoops to portion food stored with handle in contact with food. Along entire front line in flip top coolers.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at front line 50 ppm. **Corrected On-Site**

Intermediate - No soap provided at handwash sink in kitchen. **Corrected On-Site**

Basic - Outer openings of establishment cannot be properly sealed when not in operation bottom right of back door.

High Priority - Toxic substance/chemical stored by or with clean dishes,scrubbing soap. **Corrected On-Site**

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at flour container . Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at panko container in dry storage and lettuce container in salad prep area.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. at cheese, egg and chicken containers in salad prep cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed nonfood-contact equipment in poor repair, broken door frame on VICTORY cooler in rear prep area.

Observed old labels stuck to food containers after cleaning.

Observed build-up of debris, dust or dirt on nonfood-contact surface. gaskets at milk storage cooler by server's station .

Critical - No handwashing sign provided at a handsink used by food employees. salad prep station .

Observed personal care item stored with food. cell phone stored in shelving at cookline . Corrected On Site.

Critical - Observed toxic item stored by food. chemical cleaning bottle stored next to olive oil. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. panko, salt in dry storage area.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. panko container .

In-use utensil not stored with handle above the top of potentially hazardous food and the container. throughout salad prep area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. shelving by prep sink near walkin cooler.

Observed old labels stuck to food containers after cleaning.

Critical - Handwash sink not accessible for employee use at all times. salad prep area.

Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils .

In-use utensil not stored with handle above the top of potentially hazardous food and the container. at cooked garlic and spice containers in pizza prep area.Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink at cookline area. Corrected On Site.

Observed single-service items stored on floor. napkins in storage area in upper dining room.

Plumbing system in disrepair. handwash sink leaking in drink station nearest to restrooms. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils in salad prep area. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. server's drink station . Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half at 60 degrees . Corrected On Site. ice added to product fill level.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salad container .

Observed employee with no hair restraint. server's serving soups.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. Corrected On Site.

Observed single-service articles improperly stored. takeout containers not inverted. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Training expired . This violation must be corrected by : 4/2/11.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at noodle and salad containers. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher did not wash hands from handling dirty dishes to handling clean dishes. Corrected On Site.

Observed employee with no hair restraint.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Hot water not provided/shut off at employee hand wash sink. all sinks in front counter bar area. water at 91 degrees .

Observed wall in disrepair. cookline area near door leading to dishwashing area.

Observed ceiling in disrepair. water damaged ceiling tile in dishwashing area.

Observed personal care item stored next to clean plates in bar area.fanny pack.

Critical - Observed unlabeled spray bottle.Corrected On Site.

No Heimlich maneuver sign posted.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. cookline cooler

Violation: 15-31-1Observed nonfood-contact equipment in poor repair, rusted shelving in dry storage room

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline

Violation: 23-07-1Observed gaskets with dust / dirt build-up. server's area and salad prep area coolers

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top

Violation: 29-17-1Waste line missing at soda gun holster. at bar

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline coolers by cooking equipment and pizza prep areaThis violation must be corrected by : 4/29/09.

Critical - Hot water not provided/shut off at employee hand wash sink. at cookline rear

Critical - Hot water not provided/shut off at employee hand wash sink. by front counter / prep area

Critical - Hot water not provided/shut off at employee hand wash sink. by front counter / prep area

Critical - Hot water not provided/shut off at employee hand wash sink. by salad prep area

Critical - Hot water not provided/shut off at employee hand wash sink. server's area

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at lettuce cold hold drawer

Critical - No conspicuously located thermometer in holding unit. cookline cooler

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline

Observed gaskets with dust / dirt build-up. server's area and salad prep area coolers

Observed leaking pipe at plumbing fixture. under sink by dishwashing machine

Observed nonfood-contact equipment in poor repair, rusted shelving in dry storage room

Critical - Observed objectionable odors in bathroom. men's restroom

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46 degrees at walkin cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sou cream 50 degrees, jumbalaya 48 degrees , cheese 46 degrees , shrimp 47 degrees , pesto sauce 48 degrees , ham 47 degrees , chicken 47 degrees at cookline coolers This violation must be corrected by : 4/29/09.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top

Critical - Observed uncovered food in holding unit/dry storage area. ice cream Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated black debris in prep area by 2 compartment sink.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door

Plumbing system in disrepair. handwash sink in front counter area not draining properly

Waste line missing at soda gun holster. at bar

Critical - Boiler certificate not posted in boiler room. For reporting purposes only.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.scoop line

Critical - No current boiler certification provided/available. For reporting purposes only.

Critical - No handwashing sign provided at a handsink used by food employees.s. wait station

Critical - Observed handwash sink used for purposes other than handwashing.macaroni in it Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese wic

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.egg product wic

Observed single-service articles improperly stored.lids Corrected On Site.

Observed single-service articles improperly stored.take outs

Critical - Observed soiled reach-in cooler gaskets.hobart

Critical - Observed uncovered food in holding unit/dry storage area.beans ric

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.