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Facility: Pizza Factory - Le Grand
Address: 13208 Le Grand Road, Le Grand, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 9.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-05-2019: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-05-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Repeat: Observed the accumulation of slime in the lines for the dipper well and drainage line for the salad bar. Improve cleaning.

Observed the lines for the prep refrigerator is being worked on. Provide a one inch air gap.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-05-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 7.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Repeat: Observed the lack of hot water for the hand washing station. Provide hot water.
Observed the hand washing sink not draining. Repair immediately so hand washing station can be used without over flowing.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 9-18-2019: Unsatisfactory - reinspection required (Total Points: 19.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-18-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 4.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Repeat: Observed the accumulation of slime mold in the plumbing for the dipper well. Improve cleaning.

Observed the end of the plumbing for the dipper well was capped. Repair to provide proper drainage or remove dipper well.

Observed the lack of a one inch air gap for the plumbing under the prep table. Provide.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-18-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Repeat: Observed the accumulation of dust in the baffles of the hood. Improve cleaning frequency. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-18-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Observed the lack of hot water for the hand washing station. Provide. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-18-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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 pizza prep refrigerator was measured at 47 degrees F. Repair to provide temperatures at or below 41 degrees F. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-18-2019 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 7.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed ice scoops stored in a container of water used to scoop ice cream. Do not store ice scoops in water. Store scoops in one of the following:
1. Repair dipper well to provide adequate drainage to store scoops in while having the water on.
2. Clean scoops after each use.
3. Clean scoops after every 4 hours. Scoops are stored on a clean surface in between use. An SOP will need to be provided.
4. Store scoops in the container of ice cream with the handle sticking out above the ice cream.
5. Store scoops in 135 degrees F water.

Scoops were taking to be washed.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 9-27-2018: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-27-2018 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 7.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed the use of a sponge to clean utensils. Sponges are not sanitary and shall not be used to clean food contact surfaces. Use a brush or other equipment that don't retain moisture for the cleaning of utensils.

Observed the quaternary ammonia sanitizer strength from the automatic mixer was measured at 100ppm. Manually add sanitizer to make 200 ppm sanitizer.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-27-2018 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Observed the accumulation of slime mold in the plumbing for the dipper well. Improve cleaning.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
9-27-2018 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 the accumulation of debris in the hood covers. Increase cleaning frequency. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS