RIVERSIDE PIZZA

3 findings recorded on Jul 23, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed several containers of tomato sauce that were prepared yesterday and had not cooled to 41F yet.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Sauce was discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed several containers of tomato sauce that were prepared yesterday and had not cooled to 41F yet.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Sauce was discarded.//

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed tomato sauce cooling in large quantities in plastic containers that were stacked on top of each other with tight-fitting lids.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods such as storing food in smaller…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed tomato sauce cooling in large quantities in plastic containers that were stacked on top of each other with tight-fitting lids.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using metal containers, leaving food uncovered or loosely covered.//

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 13A ↗

   Required permits and notices

   Observed no inspection report posted in drive thru window.// At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

   Inspector’s full note

   Inspection item: Inspection item 13A

   Code .02(1)(d)

   Observed no inspection report posted in drive thru window.// At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

   Official report · Item 13A ↗

   Correction status not recorded

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