The Pizza Shop

Year by year

Inspections

1. Dec 16, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

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

     The chlorine bleach being dispensed into the sanitize sink is not being used according to EPA registered label use instructions and is at 0 to 10 PPM. Corrected during inspection - staff shall manually add bleach and verify concentration of 50 to 100 PPM.

     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 Priority Foundation Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of chlorine. Inspector provided partial vial of test strips. Operator shall obtain test strips for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

2. Dec 26, 2024 Routine · No items found

   No violations cited.

3. Mar 15, 2024 Follow Up · No items found

   No violations cited.

4. Feb 16, 2024 Routine · 1 priority, 2 priority foundation, 8 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can opener used with time/temperature controlled for safety food is not cleaned every 4 hours.

     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 Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Pizza sauce, mushrooms, diced onions and sausage in walk-in cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in the food prep area. The four compartment sink is being used for handwashing.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Person in charge presented a food handlers certificate.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • 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 - NOT EXPOSED TO SPLASH AND DUST

     Pizza crust is stored uncovered on soiled wire shelving in walk-in cooler. .

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Cheese, canned mushrooms and tomato puree is stored on sheet pans on the floor in the walk-in cooler.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of wire shelving in Walk-in cooler are soiled.

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

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     An absorbant mat is used in the 4th compartment of the sink. Person in charge indicated that it is used to protect pots/pans. Absorbant mat is saturated and soiled.

     Correction: Discontinue use of absorbant mat. Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Repeat

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walls are not cleaned at a frequency to maintin them clean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12