Spartan Pizza LLC

Year by year

Inspections

1. Sep 24, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     Two filters observed missing on hood vent in kitchen.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

2. Sep 17, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     House ranch being cold held in walk in cooler and marinara sauce in Victory 2 door cooler are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Two filters observed missing on hood vent in kitchen.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Bag of onions stored on the floor near the walk in cooler. Box of peppers and bread stored on the floor in the walk in cooler.

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

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Parmesan cheese in beverage cooler being cold held at 65F. Cooler indicating thermometer shows 55F, ambient temperature taken indicates 53F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in condiment cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for pizza toppings.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Feb 18, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Feb 13, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Foam on door handles on back upright freezer across from the walk-in cooler that is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dish machine is 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Ice scoop is being stored with the handle touching the ice, in the bar ice bin closest to the main entrance to the establishment.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for pizza toppings held on center island counter in the kitchen, including: marinara sauce, sausage, pepperoni and canned mushrooms.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Mar 29, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Utensils and food contact surfaces of equipment were not being sanitized. Operator using Beer Clean Cleaner packets for the sanitizing solution in the 4 compartment sink since supplier accidently sent the wrong packets. The operator typically uses the Beer Clean Sanitizer packets for warewashing in the kitchen.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

6. Jan 29, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jun 20, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 19, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 19, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. May 8, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Dec 3, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jan 3, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Dec 11, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

14. Jan 13, 2012 Routine Inspection · No Reinspection Required

    No violations cited.