Pizza Ranch Weston

Year by year

Inspections

1. Aug 7, 2026 Re-inspection · 5 priority, 7 core, 4 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employees observed not washing hands during food prepration and in between task.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. (cutting cuccumbers)

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     The splash guard for the ice machine needs to be cleaned and sanitized.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator. Dishwasher is scheduled to be repaired and currently set up to sanitize with chlorine.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Serious Priority

     TOXIC SUBSTANCES - CHEMICALS FOR WASHING FRUITS AND VEGETABLES

     The chemical dispenser in the food prep sink needs to be removed. Not the proper chemical station for washjing fruits and vegetables.

     Correction: Discontinue use until approved chemicals for washing, treatment, storage and processing of fruits and vegetables is obtained or information is provided to the department that the chemical used meets the requirements under 7-204.12 (A).

     Code 7-204.12 (A)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all bulk storage bins as to contents.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     WASHING FRUITS AND VEGETABLES

     Cucumbers observed being prepared without being washed first.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

     Code 3-302.15 (A)

   • Not serious Core Repeat

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

     Wiping cloth used for wiping surfaces not stored in a container of sanitizer.

     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 PREPARATION SINK

     Do not use the food prep sink for pot and pans soaking. Food prep sink can only be used for food prep.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Some of the sheliving is rusty and needs to be replaced.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Corrected on site

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The back storeroom needs to remove the accumalation of card board boxes.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Jul 31, 2026 Routine · 4 priority, 1 priority foundation, 7 core, 1 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employees observed not washing hands during food prepration and in between task.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. (cutting cuccumbers)

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     The splash guard for the ice machine needs to be cleaned and sanitized.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator. Dishwasher is scheduled to be repaired and currently set up to sanitize with chlorine.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees. Staff need training on handwashing, food prep, sanitization and cleaning.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all bulk storage bins as to contents.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     WASHING FRUITS AND VEGETABLES

     Cucumbers observed being prepared without being washed first.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

     Code 3-302.15 (A)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces not stored in a container of sanitizer.

     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 PREPARATION SINK

     Do not use the food prep sink for pot and pans soaking. Food prep sink can only be used for food prep.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Some of the sheliving is rusty and needs to be replaced.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The back storeroom needs to remove the accumalation of card board boxes.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

3. Jul 30, 2025 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring handwashing. Must train staff on handwashing and glove usage.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The storage shelf for dish rack is very rusty and recommend replacement..

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

     Code 4-501.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The dishwasher booster unit is lesaking and needs repairing. Booster heater parts are on order per staff.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Flies and fruit flies noted in dishwashing area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

4. Aug 6, 2024 Routine · 1 priority, 3 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple items on the salad bar are not being maintained below 41 degrees. Recommend using the 4 hour rule or add ice the the salad bar to keep product at 41 until the unit can be repaired.

     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

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding. The salad bar is not keeping product below 41 degrees. The unit needs to be serviced.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The salad bar in not maintaining proper food temperature and is in need of repair or replacing.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink located by the pizza prep area.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The bottom of the Delfield cooler needs cleaning to remove food debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The area around the cooking oil tank needs cleaning. Cooking oil all over the floor.

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

     Code 6-501.12

5. Aug 29, 2023 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     The dishwasher in not reaching proper sanitzation temperature.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Recommend testing dishwasher on a weekly basis.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)