David Dobrik’s Doughbrik’s Pizza in West Hollywood received a B grade following a June 10, 2024 inspection by the Los Angeles Department of Public Health. The inspection highlighted several violations, including a significant issue with sewage discharge, which was flagged after a complaint was filed.
Summary of Violations:
Demonstration of Knowledge (Violation #01a):
Employees at Doughbrik’s Pizza lacked adequate knowledge of major food allergens and food safety principles relevant to their duties. Inspectors noted the absence of understanding regarding Time as a Public Health Control (TPHC) procedures for pizza items and the lack of a TPHC log for both displayed and rear-held cooked pizza items, as required by California Health & Safety Code § 113947.
Food Safety Certification (Violation #01b):
The inspection revealed that Doughbrik’s Pizza did not have an employee with a valid food safety certification on-site. Additionally, there was no Certified Food Protection Manager (CFPM) certificate available, contravening California Health & Safety Code §§ 113947.1 and 113948.
Proper Hot and Cold Holding Temperatures (Violation #07):
Several food items were found stored at unsafe temperatures, including beef sausage and ham toppings held at 51°F and 47°F respectively for over four hours. Nine full pans of uncooked pizzas with meat and dairy ingredients were measured between 45-55°F and were held for more than four hours, violating California Health & Safety Code §§ 113982, 113996, 113998, and 114037.
Time as a Public Health Control (Violation #08):
Doughbrik’s Pizza failed to provide necessary TPHC written procedures, records, and date/time logs for cooked pizzas. Inspectors found nine full pans of pre-cooked pizzas held at 85°F on the holding rack for over four hours, violating California Health & Safety Code § 114000.
Corrective Actions Required:
Doughbrik’s Pizza has been directed to take several corrective measures:
Ensure all food employees are adequately trained in food safety principles.Maintain a valid food safety certification on-site at all times.
Adhere to proper hot and cold holding temperatures, ensuring potentially hazardous foods are kept at or below 41°F or at or above 135°F.
Implement and maintain proper TPHC procedures, records, and markings, and discard any potentially hazardous foods not held at approved temperatures within four hours.
The B grade serves as a crucial reminder of the importance of stringent food safety practices to protect public health.
