Raffaele Pizza

Inspector's notes

Observed reduction in pest activity following certified pest control services. Observed a few live nymphs and some dead adult cockroaches. Discussed continued monitoring and pest control until no pests are observed. Re-inspection 6/20/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed numerous live and dead coach roaches at various life stages in the area around the water heater and ice machine.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed broken toilet with large crack resulting in a gap along the top of the bowl and down to the floor on the front sided of the toilet. Observed towels placed on the floor around the toilet to absorb water leaking from the toilet after flushing. Discussed toilets and plumbing must be properly constructed and kept in good repair to prevent conveyance of sewage. The person in charge placed a work order for service. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no self closing door at the toilet room in the back kitchen, toilet room door opens directly to area of food prep and food storage. Discussed a toilet room that opens directly into the food establishment shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed pizza by the slice and pizza sauce on time as a control but no written policy for time as a control. Provided the person in charge with time as a control guidance. Discussed written procedures must be prepared in advance of utilizing time as a control. Re-inspection for written time as a control policy will take place by 3/29/24. Correct By: Correct Prior To Reinspection

Core-7-209.11, C: Storage-Other Personal Care Items Observed an employee drink and vape stored on top of the deli meat slicer that was stored as clean. The person in charge removed the personal items, cleaned, and sanitized the deli meat slicer at the time of inspection. Discussed the use of a designated area for storage of employee personal items to protect from contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a bucket with wet wiping cloth in chlorine sanitizer solution with more than 200ppm chlorine by the cook line in the back. The person in charge discarded the solution and made a new sanitizer solution with 50-100ppm chlorine. Discussed the use of sanitizer test strips to verify sanitizer concentrations. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed two containers of cooked chicken wings with internal temperatures between 43F -50F in the small "Pepsi" reach in cooler. The person in charge stated one container had be put in the cooler the day before and the other container had been placed into the cooler in the morning, and both had been left in the cooler undisturbed since. The chicken wings were embargoed at the time of inspection. Discussed TCS cold holding temperature of 41F or less. Discussed the use of commercial reach-in next to the "Pepsi" cooler for storage or the use of the freezers. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed an empty paper towel dispenser at the hand wash sink. The person in charge refilled the paper towel dispenser at the time of inspection. Discussed maintaining hand drying provisions. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed the dough mixer accumulation of soils and other debris on the outside of the bin and with dried food debris and cooking oil inside bin. The person in charge stated the machine is cleaned once a week. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed cleaning frequency of non TCS food contact surfaces and equipment at once least every 24 hours. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked chicken wings in the mini fridge next to the reach in cooler with an internal temperature of 45F. The person in charge stated the chicken had been received three hours ago. The person in charge moved the container of chicken in the reach in for rapid cooling. Discussed maintaining TCS foods at 41F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed a bottle of Tylenol and two cans of chemical cleaners stored on a shelf next to bottles of spices and above an open dough mixing machine. The person in charge moved the bottles to a different area. Discussed storage separation to prevent food contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling Observed cooked eggplants with internal temperature of 83F cooling at ambient on the prep table. Discussed with the person in charge proper cooling methods when internal temperature of food reaches 135F to be placed for cooling using methods such as ice baths or under refrigeration and to cool down to 70F in 2 hours and from 70F to 41F in 4 hours. :