Paddy's Pizza

Year by year

Inspections

1. Oct 29, 2025 Routine · 3 priority
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Mozzarella cheese and cooked chicken are cold held in The Delfield prep unit in the kitchen at 48°F and 44°F, respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment moved the foods to a different cooler to cool down the foods.

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

   • Serious Priority Corrected on site

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

     The dishmachine tested at 0 PPM chlorine sanitizer concentration for the State Avance Chlorine Sanitizer.

     Correction: The establishment primed the dishmachine and it was able to sanitize at the proper sanitizer level (100 PPM) during the inspection.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Two spray bottles of Keystone Multi-Quat sanitizer (diluted in-house) are not being used according to manufacturer’s use directions and the spray bottles tested at 500 PPM quaternary ammonium compound (QAC) sanitizer concentration. The manufacturer instruction states to use the sanitizer in the 150-400 PPM range.

     Correction: Provided training to the employee and the establishment diluted the bottles down to 400 PPM QAC concentration.

     Code 7-202.12 (A)