PIZZA KING

Order for delivery

Inspection history

1. Oct 4, 2024

   ✓
   2 violations

   • Improper storage of cleaning equipment, linens, laundry unacceptable
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. May 3, 2019

   ✕
   5 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Food from unapproved source, spoiled, adulterated on premises.

3. Jun 21, 2017

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Jul 12, 2016

   ✓
   2 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Nov 2, 2015

   ✓
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Single service items reused, improperly stored, dispensed, not used when required

6. Jan 17, 2014

   ✓

7. Jan 22, 2013

   ✕
   2 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8. Nov 28, 2012

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Apr 7, 2010

   ✕
   1 violation

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

10. Dec 23, 2009

    ✓

11. Mar 13, 2008

    ✓

12. Nov 21, 2007

    ✓

13. May 2, 2007

    ✕
    2 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. Nov 6, 2006

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

15. Jan 10, 2006

    ✓

16. Nov 21, 2005

    ✕
    4 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

17. Jun 29, 2005

    ✕

18. Mar 23, 2004

    ✕

19. Feb 27, 2004

    ✕

20. Mar 27, 2003

    ✕

21. Apr 10, 2002

    ✕

22. Feb 27, 2001

    ✕

23. Nov 20, 2000

    ✓

24. Sep 21, 1999

    ✓

25. Sep 8, 1999

    ✓