Pitch at the Quad

Inspector's notes

Observed one container of pizza sauce from 8/21 and three containers from 9/5. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrected Action: Corrected at time of inspection.

Inspector's notes

Observed the cutting boards in the back of house with deep score marks. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed veal sauce in the walk-in cooler with a temperature of 88-90*F, in a container of more than 4 inches. Per PIC had been made 2 hours prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ranch and 3 other sauces, made with egg, stored on ice on the expo line with temperatures of 66-67*F. PIC stated had been placed out 3 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed using half size bottles and fully submerging in an ice bath, otherwise using a cold holding unit moving forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon in reduced oxygen packaging on a tray in the walk-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back of house rear hand sink with inoperable soap dispenser. Batteries were changed at time of inspection to operator properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back of house dishwasher and bar dishwasher in use producing 0 PPM of chlorine sanitizer. Chemical bottles found empty, changed, and primed to produce between 50-100ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat* Observed left side reach-in cooler on pizza line open tops overfilled. Items included, pepperoni, raw sausage, cubed chicken, cream sauce, and cooked veg mix. Inside right side pizza line reach-in observed raw salmon and tuna in Reduced oxygen packaging at 44-47*f degrees. Items removed from ROP. Per PIC items out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front of house kitchen employee preparing pizza dough and storing finished dough on a tray sitting atop a trash can. Discussed keeping food contact surfaces clean and uncontaminated. Tray moved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed peperonata and prairie breeze cheese in the reach in cooler on the left of the prep line in the kitchen with a temperature of 46*F-49*F. Per the person in charge (PIC), the items had been placed in the cooler the night prior. Observed carton of egg whites in the keg reach in cooler at the bar with a temperature of 52*F. Per PIC, they had been in the cooler for at least a day. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

Upon request, only expired chlorine test strips were provided. Test strips are required for any sanitizers used with food contact surfaces. Provide in-date sanitizer test strips prior to re-inspection. Re-inspection will occur on or before Thursday, August 28, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Upon request, no dog-friendly chemicals were presented. Per person in charge (PIC), no dog-friendly chemicals were available at the establishment. Observed no pest resistant waste container adjacent to patio. Per PIC, the only waste receptacle outdoors does not have a lid. Advised PIC to get a lidded waste receptacle and dog-friendly chemicals to clean up any animal waste. All dog waste shall be placed in a fly-tight container located adjacent to the patio area and the area is to be cleaned with animal-friendly chemicals. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes, cooked beets, goat cheese, hard boiled eggs, farro, and cut leafy greens with temperatures between 48-50*F in the reach-in cold holding unit to the left of the cook line in the back of house. Per PIC, the food had been in the unit since 12pm. Ambient air temperature taken of the unit with a min/max thermometer was 56*F. Observed raw chicken, pepperoni, capicola, rhubarb sauce, and Chantilly cream with temperatures of 45-50*F in the tall cold holding unit to the left of the cook line in the back of house. Per PIC, the food had been in the unit overnight. Ambient air temperature taken with a min/max thermometer was 47*F. Observed Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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 an ambient air temperature with a min/max thermometer of the left reach-in cold holding unit at the cook line in the back of house to be 56*F. Observed an ambient air temperature with a min/max thermometer of the left tall cold holding unit at the cook line in the back of house to be 47*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Tuesday, July 22nd. Corrective Action: Correct prior to re-inspection.