BILLY'S PIZZA KING.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE 55.6-UNIT TAGGED HELD FOR INSPECTION AT INITIAL INSPECTION, UNIT CANNOT BE USED UNTIL REPAIRED & REINSPECTED BY THE CDPH. CITATION ISSUED-CRITICAL 7-38-005(A)

All cold food shall be stored at a temperature of 40F or less. FOUND PRE-COOKED CHICKEN IN REFRIGERATED PREP TABLE AT 105.2 AND POLISHES AT 47.6 DEGREES IN UNIT PREVIOUSLY TAGGED HELD FOR INSPECTION -CITATION ISSUED CRITICAL 7-38-005(A)

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPROXIMATELY 40 MICE DROPPINGS NOTED ALONG THE WALL BASES IN THE FOLLOWING AREAS: UNDERNEATH FRONT SERVICE COUNTER, BEHIND PREP TABLE IN REAR BY LARGE PIZZA OVEN, IN OWNER'S WASHROOM, AND ON SHELVES & FLOOR IN AREA WHERE UNUSED EQUIPMENT IS LOCATED BY OWNER'S WASHROOM( ALSO ON FLOOR IN EMPLOYEE WASHROOM)-CITATION ISSUED-CRITICAL FOR NON COMPLIANCE WITH EXISTING VIOLATION 7-42-090

REPEAT VIOLATION

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST ALSO PAINT ALL UNCLEANABLE NON- FOOD CONTACT SURFACES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF DEEP FRYERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, ALL PREP TABLES, STORAGE SHELVES & RACKS, BUS PANS, METAL & PLASTIC PANS, ALL UNUSED EQUIPMENT THROUGHOUT, EXTERIOR AND SIDE SECTION ALONGSIDE HUGE PIZZA OVEN, ALL MULTI-USE EQUIPMENT, ALL COOLERS & FREEZERS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT. MUST ALSO CLEAN THE INTERIOR AND EXTERIOR OF THE ICE MACHINE, LEGS OF ALL TABLES & EQUIPMENT , ALL CASH REGISTERS & NON-FOOD CONTACT EQUIPMENT & SURFACES THROUGHOUT, &. FIXTURES IN BOTH WASHROOMS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ENTIRE PREMISES MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT IN EVERY ROOM. REPAIR SECTION OF FLOOR BY STEAM TABLE IN FRONT PREP AREA, NOT LEVEL

The walls and ceilings shall be in good repair and easily cleaned. MUST PROPERLY SEAL/RE GROUT SECTIONS OF WALLS IN KITCHEN AREA. STAINED CEILING TILES OBSERVED ABOVE REFRIGERATED PREP TABLE IN FRONT PREP AREA, MUST REPAIR ROOF & REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS THROUGHOUT AND PAINT WHERE NEEDED. PAINT WASHROON DOORS.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE ALL BLOWN LIGHTS THROUGHOUT AND CLEAN ALL UNCLEAN LIGHT SHIELDS AND REPLACE BROKEN/CRACKED SHIELDS.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR VENTILATION IN EMPLOYEE WASHROOM. CLEAN FLOOR DRAIN IN REAR AT 3 COMPARTMENT SINK

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES AND KEEP ALL AREAS FREE OF CLUTTER

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE 47.8-UNIT TAGGED HELD FOR INSPECTION, CANNOT BE USED UNTIL REPAIRED & REINSPECTED BY THE CDPH. CITATION ISSUED-CRITICAL

All cold food shall be stored at a temperature of 40F or less. FOUND PRE-COOKED CHICKEN IN REFRIGERATED PREP TABLE AT 48.2 DEGREES-CITATION ISSUED CRITICAL

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPROXIMATELY 40 MICE DROPPINGS NOTED ALONG THE WALL BASES IN THE FOLLOWING AREAS: UNDERNEATH FRONT SERVICE COUNTER, BEHIND PREP TABLE IN REAR BY LARGE PIZZA OVEN, IN OWNER'S WASHROOM, AND ON SHELVES & FLOOR IN AREA WHERE UNUSED EQUIPMENT IS LOCATED BY OWNER'S WASHROOM-CITATION ISSUED-SERIOUS

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. ALL THREE GARBAGE DUMPSTERS FOUND OPEN WITH OVERFLOWING TRASH- NEED MORE THAN 1 PICKUP PER WEEK-CITATION ISSUED-SERIOUS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.-CITATION ISSUED-SERIOUS

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF DEEP FRYERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, ALL PREP TABLES, STORAGE SHELVES & RACKS, BUS PANS, METAL & PLASTIC PANS, ALL UNUSED EQUIPMENT THROUGHOUT, EXTERIOR AND SIDE SECTION ALONGSIDE HUGE PIZZA OVEN, ALL MULTI-USE EQUIPMENT, ALL COOLERS & FREEZERS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ENTIRE PREMISES MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT IN EVERY ROOM. REPAIR SECTION OF FLOOR BY STEAM TABLE IN FRONT PREP AREA, NOT LEVEL.

The walls and ceilings shall be in good repair and easily cleaned. MUST PROPERLY SEAL/RE GROUT SECTIONS OF WALLS IN KITCHEN AREA. STAINED CEILING TILES OBSERVED ABOVE REFRIGERATED PREP TABLE IN FRONT PREP AREA, MUST REPAIR ROOF & REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS THROUGHOUT WHERE NEEDED.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE ALL BLOWN LIGHTS THROUGHOUT AND CLEAN ALL UNCLEAN LIGHTS THROUGHOUT.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR VENTILATION IN EMPLOYEE WASHROOM. CLEAN FLOOR DRAIN IN REAR AT 3 COMPARTMENT SINK.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES AND KEEP ALL AREAS FREE OF CLUTTER.