Pizza Corral

Year by year

Inspections

1. Sep 2, 2026 Routine · 2 priority, 3 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Diced tomatoes observed sitting on counter being cold held at 55°F. These had been sitting out for less than 2 hours, it was discussed that they need to remain in cold holding. Ice is an option as long as temperatures stay below 41F. They were put back into cooler during inspection

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0PPM in the dishwasher. The bucket was empty. Bucket was changed and concentration was at 50PPM

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep tables

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Two opened boxes of frozen food are observed being stored on the floor in the walk in freezer

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of running fans in kitchen are observed with excessive dust.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Aug 28, 2025 Routine · 2 priority, 3 priority foundation, 4 core
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 155 DEGREES

     Raw taco meat (ground beef) was not cooked to a temperature of 155°F for 15 seconds. It was cooked to 100F and observed with some pieces still red. Taco meat was put back into the oven and cooked to 192F

     Correction: Adjust procedures and methods to cook [food item] to 155 °F for 15 seconds.

     Code 3-401.11 (A) (2)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Diced tomatoes, shredded lettuce and shredded cheese are being stored on the counter and are at or above 58°F. Items were not out of temperature control for long, they were put back into the walk in cooler. These items need to remain in cooler at all times. Parmesan in front display cooler was being held at 49.5 due to equipment failure. Parmesan was discarded and will no longer be stored in this cooler

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures. Facility has raw beef and raw chicken. Employees that are cooking these foods need to know the minimum cook temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for pizzas with raw pork sausage has no prior approval from health department. At time of inspection partially cooked pizzas with raw pork sausage were observed sitting at room temperature (70F). Pizzas were moved to the cooler to cool properly. It was stated that partially cooked sausage pizzas are sold to customer to take home and bake ("pre-bakes"). No partially cooked animal meats can be sold until fully cooked. Partial cooking of the pizzas with raw sausage cannot be continued or sold until plan is approved by the health department.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for taco meat. Taco meat was put into walk in cooler in 1 gallon covered container. All foods in the cooling process should be cooled in ice bath or shallow pans, uncovered. Provided cooling fact sheet

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloths used for wiping surfaces stored on prep tables in kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Totes of proofing dough are also observed on the floor. Whole boxes of potatoes stored on the floor. Both were moved off the floor

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Front display cooler is not maintained in good repair and is at 49F. No TCS foods can be stored in this cooler until repaired. Cooler holds mostly non-TCS beverages, only TCS food that was in cooler was parmasan cheese

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The two fans running in the kitchen and prep area are observed with excessive dust accumulations

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Sep 3, 2024 Routine · 1 priority, 3 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Redco potato cutter in back room used with time/temperature controlled for safety food is not cleaned every 4 hours. Observed with dried buildup of potatoes

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces held in a mix of soap and sanitizer. Discussed that sanitizer and soap should not be used in same bucket. Bucket will now be filled with soapy water and a bottle of sanitizer will be used for sanitizing

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Ice cream is not protected from potential contamination. Ice creams are left uncovered within freezer and freezer has excessive buildup of frost.

     Correction: Defrost freezer.

     Code 3-307.11

4. Aug 8, 2023 Routine · 1 priority, 1 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Taco meat in crock pots is hot held at 130°F. Crock pot had just been turned down from high - turned to low. Crock pot needs to remain on low, not warm

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review. Cheese is held at room temperature

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple boxes are stored on the floor in the back walk in freezer

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pots are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17