✓

California Pizza Kitchen

June 3, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: BBQ CHOP CHICKEN FOR TAKEOUT AT 57F.Aoili sauce at prep refridge at 52F.Salami stacked high in prep refridge at 47F.Recommend not piling product over lip of containers.Properly store to ensure cold holding temperatures of 41F and below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Staff in dishroom observed washing hands with gloves on and only using water from 3bay sink.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Sanitizer rinse temperature at 150F for high temperature unit.Provide an operating range of 180F-196F.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Bulk foods in store room not labeled.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 27, 2008: 4 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.