Critical: Mechanical Warewashing, Sanitization Pressure - The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve (corrected on site)
Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
04/26/2014
Routine
Physical facilities cleaned as often as necessary to keep them clean (corrected on site)
Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
04/29/2013
Routine
No violation noted during this evaluation.
04/23/2012
Routine
Food not stored 6' off the floor in clean dry location. (corrected on site)
Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
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