Chef Fresh Pizza

Year by year

Inspections

1. Mar 6, 2026 Routine · 1 priority foundation
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. Training plan and employee signed forms should be avaiable during inspection. Person in charge was unable to locate documentation.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Reference information will be provided by email. Please reinforce requirments with staff and maintain reference for person in charge.

     Code 2-102.11 (C) (17)

2. Mar 7, 2025 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

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

     The chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. Numerous cycles were run along with prime on the sanitizer. No residual chlorine could be detected following the sanitize cycle.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Repair dish machine to provide appropriate chlorine sanitizer per data plate. In the interim all food contact equipment must be manually sanitized 100 ppm is recommended. Confirm concentration with test strips.

     Code 4-501.114 (A) - (E)

3. Mar 6, 2025 Routine · 1 priority
   • Serious Priority

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

     The chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. Numerous cycles were run along with prime on the sanitizer. No residual chlorine could be detected following the sanitize cycle.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Repair dish machine to provide appropriate chlorine sanitizer per data plate. In the interim all food contact equipment must be manually sanitized 100 ppm is recommended. Confirm concentration with test strips.

     Code 4-501.114 (A) - (E)

4. Mar 5, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used for pre-washing utensils during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Sink must be designated for hand washing only - sink may not be used for any other tasks.

     Code 5-205.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various squeeze bottles noted without labels identifying the 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