Zesty Zzeeks Pizza & Wings

Inspector's notes

Observed several containers in the freezer without any lids or plastic wrap. Discussed with person in charge (PIC) all foods shall be protected from contamination when not actively going through the cooling process. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed vent hood above fryers to be filled with organic matter & dust at time of inspection. Discussed cleaning frequency with employee at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean vent hood prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 5th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (4th consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 5th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink near the dish area blocked by a cart and hand sink basin was filled with dish soap and dispenser at time of inspection. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. PIC stated they don't use the hand sink at time of inspection. Reviewed proper usage of hand sinks and about the requirements of handwashing sinks with PIC at time of inspection. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at the handwashing sink in the back of house by the dish area at time of inspection. Person in charge (PIC) provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, ham, mozzarella, meat balls, sausage, cut lettuce, ham, & beef in prep tables throughout the establishment all without dates at time of inspection. Employee was unsure of when the mac and cheese and marinara container were from at time of inspection. Per employee, all other items were from the day prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection except for the mac & cheese and marinara sauce which were embargoed. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Provided date marking guidance document to PIC at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed marinara sauce, mozzarella cheese, feta, cooked sausage, cooked pasta, mac & cheese, & slice sausage in fridges throughout the establishment with prepped dates of 7/15, 7/13, & 7/6. All ready-to-eat (RTE)/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Ready-to-eat (RTE)/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (4th consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed discolored and expired quat test strips in establishment at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. 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 7/31.

Inspector's notes

Observed vent hood above fryers to be filled with organic matter & dust at time of inspection. Discussed cleaning frequency with employee at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean vent hood prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (4th Consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (3rd consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (3rd Consecutive).

Inspector's notes

Observed no handwashing soap at the handwashing sink near the 3-compartment sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce in a large pot in the walk-in with a temperature of 65*F at time of inspection. Per person in charge (PIC), pizza sauce was made 5 and a half hours prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided PIC with proper cooling guidance documents at time of inspection. Discussed with PIC about proper cooling methods (ice baths/wands, shallow pans, lids off) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Repeat violation (2nd consecutive).

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 no paper towels at the handwashing sink next to the dish area. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 two containers of beef with discard date of 2/26 in the walk-in at time of inspection. Observed container of mozzarella cheese with a discard date of 2/26 in reach-in cooler next to prep table at time of inspection. All items were embargoed at time of inspection. Discussed date marking procedures with the person in charge (PIC). All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Provided date marking guidance sheet with PIC at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use. - Observed establishment using white containers with multiple ware marks and tears that are not designed/approved for commercial use to store prepped ingredients for establishment. These containers are from the manufacturer and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers made for commercial use for establishment at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed a significant amount of soil/debris/grease build up on ceiling vents above dish area and on the vent hood above the fryer station. Discussed cleaning frequency with person in charge. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection