Sal's Pizza

Year by year

Inspections

1. Jan 30, 2026 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw burger patties are being stored above RTE items such as soda in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. During the inspection the establishment re-organized their food storage in the walk-in cooler so that all raw food items are stored below ready-to-eat items. Items that potentially subject to contamination were discarded.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in True 3-door prep cooler is not accurate to ± 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inside of the ice chute, located on the soda machine, is visibly soiled with an accumulation of mildew.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Oct 9, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink in the kitchen is not maintained in good repair. The hot faucet knob leaks and therefore, the establishment has to turn off the hot water at the in-line valve below the sink basin each time they wash their hands.

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

     Code 5-205.15 (B)

3. Sep 11, 2025 Routine · 1 priority, 2 priority foundation, 6 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) (chopped mushrooms and American Cheese) are cold held at 46°F and above in the top cold well of the True prep unit in the kitchen.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. During the inspection, the establishment moved the food items to a different cooling unit to cool. Adjust the temperature setting on the True prep unit so that it can cold hold food at or below 41°F for the top cold well; or, have a professional assess and repair the True prep unit. Regularly temp the food items in the prep u

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

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling.

     Correction: Provided education on the cooling requirements for foods prepared at ambient temperature and for foods cooked hot and then cooled. Provided the DATCP "Proper Ways to Cool Cooked Foods" fact sheet for the PIC to review.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Corrected on site

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

     No time as a public health control plan is available for review.

     Correction: During the inspection, the establishment filled out a Fond du Lac County Health Department Time as a Public Health Control procedure form.

     Code 3-501.19 (A)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Temperature control for safety (TCS) food items such as cheese cakes and canoli are being stored in the Koolaire 3-door beverage display cooler in the front counter area. This cooler is not ANSI certified or approved by the department to store TCS foods.

     Correction: The establishment discontinued use of the Koolaire 3-door beverage cooler for the storage of TCS foods during the inspection.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The handwashing sink, 3-compartment sink, and food prep sink in the back warewashing room AND the handwashing sink in the kitchen are not sealed to the wall or have broken/missing sealant. This risks having water and debris run down the wall behind the sinks and allows for bacteria and mold harborage.

     Correction: Seal the sinks to the wall.

     Code 4-402.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Sngle-service plastic sauce cup is being used to scoop pepper flakes from a pepper flakes container. The single-service cup is observed buried in the pepper flakes.

     Correction: Discontinue use of the single-service plastic sauce cup as a pepper flake scooper.

     Code 4-502.13 (A)

   • Not serious Core Corrected on site

     WAREWASHING - RINSING PROCEDURES

     Utensils are being washed in the 3-compartment sink and are not sanitized after cleaning. The establishment's procedure at the time of the inspection is to wash the utensils in degreaser in the first basin, wash again with detergent and bleach in the middle basin, and then rinse with water in the right basin.

     Correction: Training provided to the PIC to use a distinct, separate water rinse after washing and before SANITIZING. The establishment changed their procedure to wash with detergent in the left basin, rinse with clean water in the middle basin, and then sanitize in the right basin.

     Code 4-603.16

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink in the kitchen is not maintained in good repair. The hot faucet knob leaks and therefore, the establishment has to turn off the hot water at the in-line valve below the sink basin each time they wash their hands.

     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

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the sinks in the warewashing room has a building up of grime residue.

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

     Code 6-501.12

4. Apr 16, 2025 Pre-inspection · 2 core
   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     All sauces in squeeze bottles are unlabeled.

     Correction: All sauces portioned outside of their original packaging must be labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The walk in cooler fan is leaking.

     Correction: Fix the leak and ensure the fans on the cooling unit remain dust-free to ensure efficient operation.

     Code 6-501.11