SLICE HOUSE PIZZA

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Inspection history

1. Feb 12, 2026

   ✓
   4 violations

   • 16 - Food contact surfaces; cleaned & sanitized. Observed sanitizer in 3 compartment sink at 0 -50 PPM quaternary ammonium. No test strips available for staff to check sanitizer concentration. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration.
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures onsite and via email, education provided
   • 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Operator will email inspector the completed certificate within 30 days.
   • 23. Proper date marking and disposition. Observed cut pineapple prepared in house with a datemark of 1/31 in the walkin cooler. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pineapple voluntarily discarded.