GOLDEN PIZZERIA

2026-05-06: Canvass

Pass w/ Conditions

• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE INSIDE THE UNISEX WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE REACH-IN FREEZER. INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS AND MAINTAIN.
• Not Critical: CHI-51 — PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HANDWASHING SINK SLOWLY DRAINING IN THE KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
• Not Critical: CHI-60 — PREVIOUS CORE VIOLATION CORRECTED - Comments: 8-404.13(B:4): **PF** Enforcement by the Regulatory Authority (Non-Compliance) PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM INSPECTION REPORT#2611875 DATED:02/06/2025 #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO ALLERGEN TRAINING COURSE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-42-090, CITATION ISSUED.