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California Pizza Kitchen
February 17, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings1
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Tortilla soup holding hot at 126F 135F Ensure soup held hot at or above 135F All other soups > 135F
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Non-Continuous Cooking of Raw Animal Foods (Pf)Inspector note: Cut beef for pizza partially cooked cooled then cooked to 165F on top of pizza. Discontinue non continuous cook process without an approved procedure or fully cooked before cooling.
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(B) Good Repair and Calibration (Pf)Inspector note: Irreversible thermometer for high temperature dishmachine without a battery. Provide.Wash 150F Rinse 180F okay.
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In-Use Utensils Between-Use Storage (C)Inspector note: Utensils stored in soiled stagnant dip well without running water. Store properly.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: Refrigerated unit registering > 41F. Repairman onsite to repair unit.
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System Maintained in Good Repair (C)Inspector note: Hand sink adjacent to pizza station has low hot water pressure . Repair. Staff to utilize front sink until repaired.
What changed since the previous inspection?
Compared with Fail on February 18, 2020: 4 findings appeared for the first time. 2 findings recurred. 12 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.