Hungry Howie's Pizza

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC informed that they are in the process of becoming a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of residue and debris on the bottom of the reach in freezer. Informed PIC that the freezer needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and residue. Observed a large amount of flour on the shelf below the dry storage for the yeast dough bags. Observed cardboard below the bags. Informed PIC that the cardboard needs to be removed and the flour cleaned up. Discussed with PIC that cardboard promotes the harborage of pests. 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

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC informed that they are in the process of becoming a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two translucent white spray bottles filled with a clear chemical not labeled. Informed PIC that all bottles containing chemicals need to be labeled with the common name to avoid dangerous misuse. PIC was able to identify the chemicals and labeled the bottled properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the quat test strips ran out and PIC stated that there are no more on the premises. Informed PIC that test strips are required for any sanitizer used with food contact surfaces. Obtain quat test strips prior to reinspection on 7/10/2025. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/10/2025.

Inspector's notes

Observed a large amount of residue and debris on the bottom of the reach in freezer. Informed PIC that the freezer needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and residue. Observed a large amount of flour on the shelf below the dry storage for the yeast dough bags. Observed cardboard below the bags. Informed PIC that the cardboard needs to be removed and the flour cleaned up. Discussed with PIC that cardboard promotes the harborage of pests. 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

Observed a buildup of dust on screens, behind oven, on floors near walk-in refrigerator. Also observed a buildup of garbage underneath the palates where sealed pizza boxes are kept in outside shed. 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.

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.>>>Observed a gloved employee take a phone call outside and then come back inside and immediately start chopping onions. The employee was informed that after handling personal items such as phones they must throw their gloves away and wash their hands before returning to work. The employee removed their gloves, washed their hands, and discarded of the onion they were chopping. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Correct By: Corrected At Time Of Inspection