California Pizza Kitchen

Inspector's notes

Observed handwash sinks at prep line and bar with water at 71-73 °F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on December 11th, 2025.

Inspector's notes

In the office observed a aerosol can of SSI-50 insecticide. In the chemical storage closet observed a container of Finitio pest eliminator.

Inspector's notes

Observed less than 5 small flies near the bar and soda fountain. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed cleaning frequency and reducing harborage conditions. Ensure pests are eliminated by licensed pest control specialist prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small leak below the dish machine in the kitchen.

Inspector's notes

Observed in the mop sink area an unlabeled spray bottle with red liquid and an unlabeled spray bottle with dark liquid. Per PIC, these bottles contained sink and surface cleaner and degreaser, respectively. Discussed with PIC labelling all working chemical containers with their common names to ensure the contents of the containers are known. PIC set bottles aside to be labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the back food prep area by the dishwashing area, observed slicer blades and dicers stored on a shelf as clean with visible food debris still in the blades. All food contact surfaces stored as clean must be clean to sight and touch. Manager had items re-washed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the front kitchen, under the handwashing sink by the bar, observed a can of fruit fly killer.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.... Observed no hand soap at hand sink in center hand washing station on cook line. Person in charge informed they shall have a handwashing cleanser at all hand sinks at all times. Person in charge restocked hand soap at time of inspection. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.... Observed spray bottle in hand sink at middle hand washing sink on cook line. Person in charge informed hand washing sinks shall only be used for hand washing at all times. Person in charge removed spray bottle at time of inspection. Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.... Observed hand sink on cook line at at front bar with metered faucets with a flow of water of less than 10 seconds. Person in charge informed metered faucet shall provide a flow of water for at least 15 seconds. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.... Observed cooked chicken and chicken avocado wraps both at a temperature of 51-55*F in large reach in cooler near cook line. Person in charge explained they have only been in the reach in for 30 minutes. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge removed chicken and chicken avocado wraps from reach in and placed in walk in cooler to rapidly cool. Ambient air temperature of reach in cooler was 51*F at time of inspection measured with cooper min/max thermometer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed spray bottle in sink with bright red liquid. Person in charge explained that it was Sink and surface sanitizer. Person in charge tested concentration at time of inspection. Lactic acid was above 3010 PPM and DDBSA was above 1130 PPM. Person in charge informed Lactic acid concentration shall remain between 704-1875PPM and DDBSA concentration shall remain between 272-700ppm per manufacturers instructions. Person in charge discarded chemicals in spray bottle at time of inspection. Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed Spray bottle with bright red liquid inside with no label. Person in charge informed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge discarded bottle at time of inspection. Correct By: Corrected At Time Of Inspection