Flippin Pizza

2 findings recorded on Jun 30, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   Observed ready-to-eat produce (cilantro and onions) in WIC stored uncovered and directly on top of food containers without adequate coverage or separation. PIC discarded items.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(j)

   Observed ready-to-eat produce (cilantro and onions) in WIC stored uncovered and directly on top of food containers without adequate coverage or separation. PIC discarded items. 511-6-1.04(4)(j) - Food Contact with Equipment & Utensils, and Linens (P) (j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of: 1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P or 2. Single-service and single-use articles; P or 3. Linens, such as cloth napkins, that have been laundered as specified under DPH Rule 511-6-1-.05(9). Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed potentially hazardous food (pizza) being held on time without temperature control. Discussed TPHC requirements with the PIC.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed potentially hazardous food (pizza) being held on time without temperature control. Discussed TPHC requirements with the PIC. Advised PIC to implement written standard operating procedures (SOPs) and a time-tracking/discard log to ensure compliance. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P New Violation. Correct By: 07/10/2026

   Official report · Item 6-1D ↗

   Correction status not recorded

   Correct by Jul 10, 2026

Correction status comes from the dated report. Later changes may not be recorded here.