Pullano's Pizza Inc

Inspector's notes

SECOND CONSECUTIVE. Observed, in the outside walk-in, water leaking from the cooling unit onto the cooling fan below. Water dripping onto the fan was blowing around the walk-in unit, landing on the food below. This walk-in is used to store raw vegetables and hermetically packaged meats. Staff confirmed ALL vegetables coming out of this walk-in are washed before use, and all hermetically sealed meat packages are sanitized before perforation/opening. Also observed excessive frost build-up and ice crystals forming on the cooling unit in the outside freezer. The manager plans to have a third-party servicer come out and fix these units. Discussed various sources of contamination with the staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multicolored organic matter on the bottom shelving unit of the middle cold holding unit in the bar. Heavy condensation was observed, and water was pooling at the base of the unit where the multicolored film was found. At the time of inspection, only bottled liquids were stored in the unit on the top shelf. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced tomatoes (47°F), half-and-half (46°F), and blue cheese and ranch dressings (46-50°F) cold holding above 41°F in the long red prep table. The prep table measured 50.9°F with the min-max thermometer. All thermometers were calibrated with the staff. Staff stated all foods had been in the unit for less than 4 hours and moved them to alternative refrigeration at the time of inspection. Adequate refrigeration is available to continue operation safely. Except during preparation, cooking, cooling, or when time is used as a control, all TCS foods must be maintained at 41°F or below. Staff are to routinely check the temperatures of cold-holding foods. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water leaking from the cooling unit onto the cooling fan below. Water dripping from the fan was blowing around the walk-in unit, landing on the food below. This walk-in is used to store raw vegetables and hermetically packaged meats. ALL vegetables coming out of this walk-in MUST be washed before use, and all hermetically sealed meat packages MUST be sanitized before perforation/opening. The manager called a third-party servicer to come out and fix the unit at the time of inspection. Discussed various sources of contamination with the staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at the handwashing sink in the bar. An employee replaced the paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible.

Inspector's notes

Observed water pooling directly in front of the outdoor freezer. Staff state that water collects and pools in this location after it rains. The pooled water was murky in color. Expressed concerns about bacterial growth and tracking dirty water into the restaurant spaces. Pooling water is also an excellent breeding ground for mosquitoes and provides a water source for pests. The outdoor concrete is not sloped in a way that aids in properly draining towards the trench drains. Proper repair is required to create this slope. Discussed requirements with staff, who plan to reach out to their property management. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

FOURTH CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy grey and black build-up underneath the bar dishwasher. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager Present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomato products, various cheeses, sour cream, opened ranch, and shredded lettuce (54-56°F) all cold holding above 41°F in the red cooler table. The red cooler table measured at 55.8°F on the min/max thermometer Staff stated all items had been put in the cooler 2 hours before temperature measurement. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The Person in Charge (PIC) put in a work order for maintenance, at time of inspection. Adequate refrigeration is available to continue to operate safely. Discussed the importance of routine and regular temperature checks on cold-holding foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy build of up tan and black organic matter on the walk in racks. Alerted PIC who states they plan to deep clean the walk-in racks in the coming week. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil residues. Corrective Action: Correct prior to next routine inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Also, observed bar dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been run through the bar-dishwasher today. The person in charge switched out the chemical concentrate bottle for a new bottle of chemical concentrate, at time of inspection. After servicing the dishwasher, the chemical sanitizer was within range. Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrected at time of inspection. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 green and black organic material build up on the top trays of the commercial ice machine. Informed manager about the organic build up and educated on cleaning frequency. Manager informed staff and planned a date (4/21/2024) to deep clean the ice machine, at time of inspection. Correct By: Corrected At Time Of Inspection