Health Report #105901

Establishment Name: California Pizza Kitchen
Report Date: 05/06/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed the sandwich station cold holding unit to be maintaining proper temperatures. Corrected. Observed the pasta prep station to be maintaining proper temperatures expect one column of the top rail where phf's were found to be 47*f-48*f. These items include the sundried tomatos, blue cheese butter and tomato based salsa. This may a circulation problem. Drawers below toprail blocking air flow. Corrected by repositioning the containers on the top rail and removing some containers from the top pull out draw to improve air circulation in the unit. The foods found with elevated temperatures were checked again after repositioning and were found to be cold held at 41*f or below. The blue cheese butter was discarded into the trash. From now on, the blue cheese butter shall be precooled in the freezer after preparation to 41*f or below prior to placing into the top rail for cold holding. Observed phf's including portioned chicken, ham, pepperoni, tomato's and other assorted potentially hazardous foods including the gluten free phf's section in the right side pull out drawers of the pizza prep station. Corrected by pic discarding the above mentioned items into the trash. It appears that the unit is working, however its possible that there is a air circulation issue with the containers blocking air flow to allow foods to be kept at 41*f or below.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed assorted potentially hazardous foods in the "expo" cooler to be elevated in temperature (47-57*f) in both top and bottom sections. Cold held phf's must be maintained at 41*f or below to prevent the growth of bacteria. Corrected by person in charge discarded all potentially hazardous foods into the trash. The expo unit is ordered out of service until this unit can be repaired and is capable of holding foods at 41*f or below.
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed assorted potentially hazardous foods in the "expo" cooler to be elevated in temperature (47-57*f) in both top and bottom sections. Cold held phf's must be maintained at 41*f or below to prevent the growth of bacteria. Corrected by person in charge discarded all potentially hazardous foods into the trash. The expo unit is ordered out of service until this unit can be repaired and is capable of holding foods at 41*f or below. In addition, cover lids are removed from all top rail section of all prep units and are not replaced until the end of the day when facility is closing. This may contribute to improper cold holding temperatures. Place covers back on top rails during non rush periods for proper efficiency of unit and proper food protection. Observed the sandwich station cold holding unit to be maintaining proper temperatures. Corrected. Observed the pasta prep station to be maintaining proper temperatures expect one column of the top rail where phf's were found to be 47*f-48*f. These items include the sundried tomatos, blue cheese butter and tomato based salsa. This may a circulation problem. Drawers below toprail blocking air flow. Corrected by repositioning the containers on the top rail and removing some containers from the top pull out draw to improve air circulation in the unit. The foods found with elevated temperatures were checked again after repositioning and were found to be cold held at 41*f or below. The blue cheese butter was discarded into the trash. From now on, the blue cheese butter shall be precooled in the freezer after preparation to 41*f or below prior to placing into the top rail for cold holding. Observed phf's including portioned chicken, ham, pepperoni, tomato's and other assorted potentially hazardous foods including the gluten free phf's section in the right side pull out drawers of the pizza prep station. Corrected by pic discarding the above mentioned items into the trash. It appears that the unit is working, however its possible that there is a air circulation issue with the containers blocking air flow to allow foods to be kept at 41*f or below. Refrigeration monitoring charts shall be kept every day with recordings taken from all cold holding units every 2-3 hours. Fax documention of all coolers every monday to 734-222-3930 (attn:jonathan),