King Pin Grill & Pizza

Inspector's notes

Observed menu offering eggs cooked to order with no consumer advisory. Establishment offers eggs over easy as per person in charge. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Establishment reprinted menus with proper consumer advisory and disclosure at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter inside ice machine in kitchen storage room. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomatoes in tabletop cooler in kitchen at 46 °F. Person in charge stated that tomatoes had been in cooler since the day prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed cooked meat in clear household tupperware container with no label or other markings in a reach in cooler. The person in charge stated the cooked meat was pull pork that is brought into the establishment by another employee. The person in charge stated the pulled pork is obtained from an unknown source, prepared in an unknown location, and brought into the establishement in a cooked state for cold holding storage and reheating for food service in the establishment.

Inspector's notes

Observed yellow colored organic matter on cooked meat in a reach in cooler by the cook line. The person in charge discarded the cooked meat at the time of inspection.

Inspector's notes

Observed TCS foods with internal temperatures between 46F -48F in the lower compartment and 60F - 64F in the upper compartment of a prep cooler. Observed TCS foods with internal temperatures between 49F -61F in a reach in cooler by the cook line. TCS food items in the prep cooler included salsa, nacho cheese, buttermilk ranch, and pizza sauce. TCS food items in the reach in cooler included various cheeses, cooked meats, deli meats, dairy based sauces, liquid eggs, cold pasta salad, cut leafy greens, and pizza sauce. The person in charge stated the food items in the prep cooler and reach in cooler had been stored for cold holding the previous day, more than 4 hours. All TCS food items above 41F were embargoed at the time of inspection.

Inspector's notes

Observed a bag of cooked meat with no date marking stored in a reach in cooler by the cook line. Observed open bags of deli meats, bacon, hotdogs/corndogs with no date marking. The person in charge was unable to determine when the food items were cooked or the hermitically sealed packages were opened and discarded the food items at the time of inspection.

Inspector's notes

Observed spray bottles with colored liquids and no label stored next to the hand wash sink and under a prep table next to the 3 compartment sink. The person in charge stated the bottle contained cleaning chemicals and labeled the bottles accordingly. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep cooler with minimum ambient temperature of 54F and a reach in cooler with minimum ambient temperature of 57F. The prep cooler and reach in cooler were being used for cold holding food items, TCS foods in both coolers had internal temperatures between 46F -64F. The person in charge discontinued use of the coolers at the time of inspection and placed a work order for service.