Ray's Pizza

Inspector's notes

*3rd repeat Violation* Observed pizza open top line right side holding meatball, canned mushroom, cooked bell pepper, shredded cheese, and pepperoni holding 45-53*f degrees. Per PIC items had been out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In back kitchen, in small glass front refrigerator, TCS foods (meats, cheeses, cooked pasta) with internal temperatures of 45*F. Per manager, TCS foods were placed in small glass front refrigerator within normal time parameters. Instructed manager to move TCS foods to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of small glass front refrigerator was 45.5*F and 44*F, taken with inspector probe thermometers and 38*F with establishment ambient air thermometer. Discontinue use of small glass front refrigerator for storing of TCS foods until able to maintain proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In prep area, slicer with accumulation of food debris on blade. Per employee, slicer was not used today. Instructed employee to clean slicer. All food-contact surfaces must be cleaned to sight and touch. Discussed more frequent monitoring of food equipment after warewashing and before storing to ensure cleanliness. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top and bottom of prep table cooler, TCS foods (cooked pasta, raw proteins, sliced deli meats, cut lettuce) with internal temperatures of 45*F-50*F. Per manager, TCS foods were placed in prep table cooler <4 hours. Ice baths were added to prep table cooler for TCS food items to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 52.7*F, taken with inspector calibrated min/max irreversible thermometer and establishment ambient air thermometer. Repair prep table cooler to maintain proper cold holding temperatures throughout the day, especially during busier times of service. Corrective Action: Corrected at time of inspection.

Inspector's notes

In cook line prep table cooler, several containers of cooked pasta with dates of one month ago. Per manager, date stickers were not removed during warwashing. Manager stated pasta was cooked >24 hours. Instructed employee to remove old date mark stickers and provide current date mark stickers on containers of cooked pasta. Discussed the importance of accurate date marking of all TCS foods prepared in establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today. Instructed employee to clean slicer. All food-contact surfaces must be cleaned to sight and touch. Discussed more frequent monitoring of food equipment after warewashing and before storing to ensure cleanliness. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At pizza station, not time documentation filled out for day for pizza by the slices. Instructed employee to provide start/discard times for pizza by slice. Discussed the importance of following establishment written time as a public health control procedures. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back prep area, cooked sausages/ 70*F-98*F prepared and cooling in shallow uncovered containers at room temperature. Per owner, sausages were prepared about an hour. Employee moved cooked sausages to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation.At pizza station, no detectable chlorine sanitizer in wiping cloth bucket. Employee added chlorine to ensure proper concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution buckets throughout the day, especially at the start of the day. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........At pizza station, employee touching clothing, touching register, then started working with pizza toppings and dough, without a proper handwash. Instructed employee to wash hands to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. .........At start of inspection, cold water turned off under main handwashing sink. Employee turned on cold water to allow for proper mixing of both hot and cold water at handwashing sink. Maintain handwashing sink operating with both hot and cold water at all times. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ...........At pizza station, not time documentation filled out for day for pizza by the slices. Instructed employee to provide start/discard times for pizza by slice. Discussed the importance of following establishment written time as a public health control procedures. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ........At pizza station, no detectable chlorine sanitizer in wiping cloth bucket. Employee added chlorine to ensure proper concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution buckets throughout the day, especially at the start of the day. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. - - - - Observed sole handwash sink in establishment with no available hot water. Water was measured to temp at roughly 80*F. All hand washing station shall be appropriately stocked with hot water (between 100-110*F), hand cleanser, and an approved hand drying provision at all times. PIC stated that the hot water had just recently stopped working and that a repair had already been mobilized. Correct prior to reinspection. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.............At front counter, employee talking on phone, then immediately moved to pizza station to make pizzas, without a proper handwash. Instructed employee to wash hands. Educated employees on proper handwashing. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ........At back cook line, cooked chicken wings with internal temperatures of 105*F-112*F. Per employee, chicken wings were prepared within proper time parameters. Chicken wings were re-heated to 165*F and placed back on hot holding for service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ...........On back cook line, in small prep table cooler, cooked pasta and in tall glass front refrigerator, cut tomatoes without proper date marks. Per employees, cooked pasta and cut tomatoes were prepared >24 hours. Cooked pasta and cut tomatoes were date marked at time of inspection. Educated employees on proper date marking of TCS (time/ temperature control for food safety) foods held in establishment >24 hours, with preparation date as Day 1 and additional 6 days for a total of 7 days date mark. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation .........At pizza station, in use wiping cloths soaking in chlorine sanitizer with a concentration of 0ppm. Instructed employee to re-make chlorine wiping cloth bucket at time of inspection. Maintain in use wiping cloths in chlorine sanitizer solution with a concentration of 50-100ppm. Correct By: Corrected At Time Of Inspection