Nancy's Pizza

4 findings recorded on Oct 26, 2026. 1 marked corrected on site.

1. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed ice machine had a slime like buildup and drink dispensing nozzles in the front had black buildup inside.PIC advised to make a cleaning schedule and clean the food contact surfaces to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed ice machine had a slime like buildup and drink dispensing nozzles in the front had black buildup inside.PIC advised to make a cleaning schedule and clean the food contact surfaces to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Repeat Violation. Correct By: 10/28/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 28, 2026

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dishwasher in the main kitchen is not dispensing sanitizer. PIC advised to use 3 compartment sink until the dishwasher is fixed.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed dishwasher in the main kitchen is not dispensing sanitizer. PIC advised to use 3 compartment sink until the dishwasher is fixed. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed several containers with sauces and oil were not labeled with their common name. PIC advised to place labels on containers.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

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

   Observed several containers with sauces and oil were not labeled with their common name. PIC advised to place labels on containers. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. New Violation. Correct By: 10/27/2026

   Official report · Item 10D ↗

   Correction status not recorded

   Correct by Oct 27, 2026

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