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Facility: Pizza Plus
Address: 19935 W. American Ave., Hilmar, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-04-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-04-2019 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed empty toilet paper spindle in the permanently mounted dispenser in the womens restroom. Provide toilet tissue. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. Toilet paper immediately refilled. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-04-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed damaged / partially broken VCT flooring in the kitchen area along the outside wall of the walk in cooler, as well as numerous broken / missing tiles especially under equipment rollers and / or along the edges of the wall / coving junctures, subflooring showing in areas. Rubber topset coving along cooler walls is also coming loose, and no longer meets a smooth and easily cleanable standard.

Repair / replace damaged flooring. A "like for like" replacement of individual existing tiles is allowed since it is pre existing. Rubber topset coving is no longer approved for new installations in food prep / water use areas (recommend use of "Slimfoot" type cove tiles in areas where rubber topset coving is degraded and requires replacement). If entire floor is to be replaced, HIGHLY recommend having a sample of the replacement flooring and matching cove tiles approved prior to installation.

Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 10-23-2017: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-23-2017 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of the salad bar items (several items over filled) were measured at 49-63 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. All items on salad bar were voluntarily destroyed and denatured.

Salad bar unit adjusted to a colder setting, crocks refilled only half full. Monitor temperatures at this location frequently. Items may be held above 41ºF but not higher than 45ºF for a maximum of 12 hours, if leftovers are discarded at the end of the day. If temperatures are above 45ºF, a time control plan may be proposed if implemented with proper active managerial control oversight (maximum of four hours when foods are warmer than 45º, documentation / time tracking required).

Observed overfilled bins on the flip top 'sandwich' cooler also. Overstacked lunch meat lowered to below the maximum fill line on the bins, extra product moved to pizza prep table bins. Do not fill PHF bins on the flip top coolers past the maximum fill lines.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-23-2017 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed burned grease and food particle buildup on the upper pizza oven conveyor unit, a significant amount of food particulate and burned grease in the tines and gears of the belt. Improve cleaning frequencies and methods so as to avoid the accumulation of visible residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.

Observed the cutting board at the flip top sandwich cooler is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-23-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed broken door handle liner on left door of first True reach in unit being used for dough proofing / storage. Repair / replace so as to provide surfaces that are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS