California Pizza Kitchen

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Shredded cheese piled high(bottom of container at 41F but product on top) in an open prep refridge at 50F.Chopped avacado at 48F being put in refridge for service shrimp in rear prep area with pan on top of ice at 50F+ sandwich wrap at 50F multiple products above 41F but below 45F.Please ensure all products are 41F orbelow.Please verify temperatures during prep(HACCP) and are 41F or below before being pulled for service.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Use of handsinks to rinse equipment.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: No sinage at some handsinks.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 10, 2009: 3 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.