Health Report #105896

Establishment Name: California Pizza Kitchen
Report Date: 09/30/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Fresh herb(basil and parsley) and oil mixtures are potentially hazardous and must be held at 41*f or less and marked to be used within 24 hours. I observed several pans of this mixture kept at room temperature and marked for use within 48 hours. Keep refrigerated at 41*f or below and date for one day use. I will be back to verify this is being done.
Critical When to Wash N/A N/A N/A I observed the dishwasher handle clean ware without washing her hands after handling dirty ware and a dirty cloth towel draped over her shoulder. Do not carry around cloth towels to wipe hands on and always wash hands after they become soiled before handling clean ware. Corrected through education.
Critical Potentially Hazardous Food (Ti N/A N/A N/A The expo, pasta and sandwich unit coolers were found holding foods at 44*f to 48*f. Must be holding foods at 41*f at all times. I temped many sauces, tomatoes, meats in the top and bottom portion of these units and all were above 41*f. Do not use these units until they have been repaired and i verify they are capable of holding 41*f or colder. After repaired, i want you to place cold water in the several top pans and inside the units so i can verify units are working properly. Water temps need to be in the mid to upper 30s in order to hold all foods below 41*f. All foods were transferred to the walk in coolers as they were not out of temp for over 4 hours. I also tomatoes that were cut this morning on the cold rail at 53*f at expo. Cut tomatoes and all potentially hazardous foods must be quick cooled down to 41*f or below in the walk in cooler or freezer before stocking on a cold rail. Staff need to be taking temps of foods before stocking into cold rails to assure they are below 41*f. Call me after repaired and i will be back out to temp the water you have in pans in these units.
Normal Nonfood-Contact Surfaces N/A N/A N/A I observed 2 different staff using cloth towels under cutting boards. Please be sure they are using the provided board stablizers that you have.
Normal Equipment and Utensils, Air-Dr N/A N/A N/A Cleaned kitchenware is being stacked together before air drying. You need to air dry ware before stacking or it won't dry.
Normal Food Storage N/A N/A N/A Opened bagged foods (pasta, peanuts, pecans) in your dry goods room were found not covered. You need to cover foods once opened.