Smug's Pizza - McKinleyville

2720 Central Ave C Ste, McKinleyville

Routine Inspection
28. Food separated and protected.

Conditions Observed: Observed raw eggs stored over Canadian bacon in walk-in refrigerator. Store raw eggs under ready-to-eat foods to prevent cross-contamination.


“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Restroom is lacking a dispenser for toilet tissue. Install toilet tissue dispenser and keep stocked at all times.


“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”



“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Smug's Pizza - McKinleyville! Yum yum!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Paper towels are not stocked in dispensers at all handwash stations, as required. Provide dispensers to protect paper towels from contamination, and keep stocked at all times for proper handwashing.


“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ranch dressing 46F with probe thermometer in True refrigerator. Adjust/service/repair True refrigerator to hold cold potentially hazardous foods at or below 41F at all times. Measured olive mushroom pizza 116.5F and vegetable pizza 120F with probe thermometer in pizza hot case. Adjust/service/repair hot case to hold hot potentially hazardous foods at or above 135F at all times. The olive mushroom pizza was voluntarily discarded and the vegetable pizza, in the hot hold unit for approximately 1 hour, was reheated to 165F. Continue to monitor holding temperatures in this unit and have it serviced/repaired, if applicable. Measured several potentially hazardous food items (see measured observations) >50F with probe thermometer in pizza prep table, top portion. All foods that measured over 50F with probe thermometer were voluntarily discarded, other foods from the prep table were returned to the walk-in refrigerator that is holding at 38F. Please continue to work out of the walk-in refrigerator and do not use the pizza prep table until it has been serviced/repaired. This is a major violation that will require a reinspection on or after 3/2/20, or you may submit a service invoice to this office, via fax or email by 3/2/20 to avoid a reinspection.


“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths on the pizza prep table, lacking approved sanitizer solution. You may use a wiping cloth once and then launder it, or use it multiple times if held in an approved sanitizer solution. Please provide a sanitizer bucket for the food prep area for storage of wiping cloths and to sanitize food contact and non-food contact surfaces regularly.


“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed small purse/backpack on top of bags of crumbled sausage in walk-in refrigerator. Store personal items away from food and utensil handling and storage areas to prevent contamination. Observed front door propped open over the duration of the inspection. The facility is to remain vermin proof at all times. Keep the door closed, or install a screen to prevent passage or entrance of animals, birds, and vermin, including but not limited to, insects and rodents.


“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

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