California Pizza Kitchen

Basic – Bowl or other container with no handle used to dispense food

Observed a soufflé cup to scoop confectionery sugar at dessert station on cook line.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Observed salmon thawed and not removed from oxygen packaging. Operator corrected.

Basic – Food contaminated by a chemical sanitizer that did not properly air dry. Observed employee get a sanitizing wiping cloth from the sanitizer solution, wipe down the cutting board, and then cut vegetables on the same board using the same gloves without letting the sanitizer dry first on the cutting board and gloves.

Basic – In-use tongs stored on equipment door handle between uses

Observed tongs stored on oven door handle on cooks line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed hood filters over fryer with grease build up.

Basic – Wiping cloth sanitizing solution stored on the floor

Observed sanitation buckets on the kitchen line and behind the bar stored on the floor. nOperator corrected. n Corrected On-Site

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rinse her hands at the hand sink for less than 10 seconds, dry her hands off, then put gloves on to handle food.

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Observed raw beef stored over uncovered raw shrimp in walk in freezer. n Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed homemade Buffalo sauce containing butter held at 71 degrees on cook line. Operator discarded. Per operator, Buffalo sauce was out for 4 hours.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed pasta cream and piccata sauce not date marked in reach in cooler.