Gus's New York Pizza
C°13824 W Mcdowell Rd, Goodyear 85395
Food Establishment - Eating & Drinking · Permit FD-23-03452
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history7 on record
2026
Apr 14, 2026Routine2 priority2 coreC°
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Chemical dishwasher measured <50ppm chlorine sanitizer. Chemicals levels were checked and dishwasher run again with no change in concentration. Brought to attention of person in charge who will contact company to service. Establishment will manually sanitize equipment at 3-compartment sink until dishwasher is able to dispense chlorine sanitizer at 50-100ppm. Corrective Action: Correct prior to next routine inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.
Inspector's notes
In walk-in cooler a pan of cooked chicken had a date mark of 4/3, a pan of deli turkey a date mark 3/26, and pan of pasta date mark of 4/3. Staff was uncertain if dates were correct or when items had been prepared. As it could not be determined when food had been prepared it was embargoed. Also in walk-in a sheet tray of meatballs, pan of pasta, and pan of red sauce did not have any date mark. Kitchen employee was able to provide dates that items were made and properly date marked. 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.
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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.
Inspector's notes
Throughout kitchen base coving in missing or separating from wall. FRP panels observed separating from walls in kitchen, most notably near prep cooler for wings. Repair affected areas so that all surfaces are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
2025
Jul 28, 2025Routine2 foundation6 coreB°
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Beverage Tubing, Separation (i.e. - chill plates at bar);--Toilet Room Receptacle, CoveredProvided following MCESD handout(s) via email:
Inspector's notes
No certified food manager on site at time of inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM during operating times. Corrective Action: Correct prior to next routine inspection. ***3rd Consecutive Violation
Inspector's notes
Numerous containers of TCS foods (i.e. -cooked lasagna, cooked meatballs, cooked stuffed mushrooms, cooked pasta, portioned chicken) found in walk-in cooler with no and/or improper date marks). Per food employee, foods in containers were prepared within the last 3 days.
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3-501.17 - Priority Foundation: 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. Predefined Comment: 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). Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
A whole pizza and slices of cooked pizza found at room temperature with no time identification. Per food employee, pizza slices were removed from temperature control at time of cooking at 10:30 am; the whole pizza at 2:30 pm. Food that is unmarked or marked to exceed 4 hours must be discarded. Food employee voluntarily discarded slices of pizza held over 4 hours and properly time marked whole pizza cooked at 2:30 pm. Properly provide time stamp to TCS foods at the time when those foods are removed from temperature control. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: 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.
Inspector's notes
White powder substance found in food container next to pizza making area.
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3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food. Properly label food containers as to their contents. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Pizza found in water bath at 102*F; knife at pizza cooler found in-between equipment.
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Repeat Violation 3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive Violation
Inspector's notes
Chlorine appears not to be dispensing in mechanical dishwasher. Manual ware wash food equipment using 3 compartment sink.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Hand sink drain line next to ice machine is in disrepair.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: Repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Several places in food preparation area is missing coved base. In facilities which use water flush cleaning methods coved base is sealed to wall and floor. Repair wall/floor junction. Corrective Action: Correct prior to next routine inspection.
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6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed
Feb 20, 2025Re-Inspection4 coreA°
Predefined Comment: No County legal action will result from this inspection.-- Upon Re-inspection, Priority Violation #33 from 2/11/2025 inspection report has been corrected.
Inspector's notes
No certified food manager on site at time of inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM during operating times. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive Violation
Inspector's notes
Deep fryer basket showing signs of disrepair.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Interiors and exteriors of food equipment (i.e. - refrigeration, mechanical slicer, food storage surfaces, ware washing equipment, etc....) have build-up of residues.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: 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
Wall surfaces throughout facility has build-up residues (i.e. - above dish machine).
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: 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.
Feb 11, 2025Routine1 priority2 foundation5 coreB°
Predefined Comment: No County legal action will result from this inspection.--Verification of working adequate refrigeration will be performed. Please provide working equipment by re-inspection date of 2/20/2025. Contact inspector if unit is repaired prior to re-inspection date. -- Facility has in current use following homestyle equipment in food preparation area:- Frigidaire upright freezer; Proctor Silex microwaveFood permit is to have approved, commercial grade equipment throughout facility that is used for customer production.
Inspector's notes
Wall surfaces throughout facility has build-up residues (i.e. - above dish machine).
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: 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 manager on site at time of inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM during operating times. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive Violation
Inspector's notes
Hand sinks in food preparation and ware washing area had items in sink basin, missing hand cleanser and/or missing hand drying provisions.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Predefined Comment: 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. Food employee removed and properly stocked hand sinks with soap and paper towels at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
TCS foods (i.e. - cooked chicken wings, cut tomatoes, lasagna, buttermilk, etc...) found in walk-in cooler found with internal temperatures of 48*F - 52*F.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per food employee, TCS foods had been in unit for more than six hours without internal food temperatures verification. TCS foods were embargoed. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Walk-in cooler has ambient air temperature of 52*F.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods internally at 41°F or below. Per owner, repair technician has been contacted. Action: Correct prior to re-inspection date of 2/20/2025.
Inspector's notes
Ice scoop found sitting atop unprotected horizontal surface of ice machine.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Properly store food equipment to prevent contamination of food contact surfaces. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Deep fryer basket showing signs of disrepair.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Interiors and exteriors of food equipment (i.e. - refrigeration, mechanical slicer, food storage surfaces, ware washing equipment, etc....) have build-up of residues.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: 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.
2024
Jul 3, 2024Routine4 coreA
Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Toxic substances properly identified, stored, and used; held for retail sale, properlyStored (i.e. - ice machine area)--Sponges Use Limitation (i.e. -aware washing area)--Proper date marking and disposition--Proper cold holding temperatures (i.e.-Coors glass, 2-door refrigeration unit)
Inspector's notes
No certified food manager on site at time of inspection. Provide a Certified Food Manager on site at time of inspection. Corrective Action: Correct prior to next routine inspection.
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Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Bottles of wine found in employee restroom. Locker, toilet, dressing, garbage, mechanical rooms; under non-shielded sewer lines, leaking water lines, stairwells, any other contamination source. Properly store food items in approved areas. Corrective Action: Correct prior to next routine inspection.
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3-305.12 - Core: Food Storage, Prohibited Areas
Inspector's notes
Liquids and residue build up found in bottoms of tap beer coolers; food residues found on unplugged deli slicer.
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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Food and 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
A toilet room located on the premises (i.e. -employee restroom) shall be completely enclosed and provided with a tight fitting and self-closing door. Provide door to be self closing. Corrective Action: Correct prior to next routine inspection. 5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Uncovered waste receptacle found in employee restroom.
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6-501.19 - Core: Closing Toilet Room Doors Predefined Comment: Uni-sex and female toilet rooms requires a covered waste receptacle. Provide covered waste receptacle prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Jan 3, 2024Routine4 coreA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection ManagerNo Certified Food Manager on site at time of inspection. Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. Provide a Certified Food Protection Manager during operating. Reviewed facility's procedures and protocols for:--Adequate hand washing facilities supplied & accessible--Proper date marking & disposition (i.e. - cold cuts, pasta)--Food Temperature Measuring DevicesProvided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--New Owners Packet--Grade Card Guidance--Consumer Advisory Guidance"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Manal Almasri
Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Bulk food containers in need of relabeling to distinguish food identities. Label food containers of food not readily identifiable on sight which has been removed from the original container and stored in an unlabeled container. Correct By: Correct Prior To Next Routine Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Food equipment (i.e. - deep fryer baskets and strainers) found wire frayed wires. Food equipment must be in good repair. Provide and use food equipment that is in good repair. Correct By: Correct Prior To Next Routine Inspection
Core-4-501.15, C: Warewashing Machines, Manufacturers’ Operating Instructions Witnessed feed line for sanitizer solution at mechanical dishwasher placed in rinsing agent. Properly place feed lines into the proper chemical solutions for food equipment to be properly washed, rinsed, and sanitized. Correct By: Correct Prior To Next Routine Inspection
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Coved base missing and/or disrepair in food preparation area (i.e. - ice machine area). Provide coved base in facilities which use water flush cleaning methods, Correct By: Correct Prior To Next Routine Inspection
2023
Aug 2, 2023Routine1 foundation3 coreB°
FD-23-03452. New permit re-inspection. Establishment operates as an outdoor bar. Air curtain above the pass thru window needs to be turned on when window is open. Outdoor bar requirements when window open:1. Ice bin and fruit trays are covered.2. Ice bin burned at end of night.3. All garnish prep is to occur within kitchen. No food prep at bar.This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.New owner inspection conducted with manager, Bernardo. Spoke with owner via phone.Emailed report to Manal.If using Misters on patio, Provide an ASSE 1013 reduced pressure zone assembly upstream of misting system. It will need a drain cup to a floor sink with 1 inch air gap.Discussed obtaining an ice bin with integral cold plate or providing a separate container for drink ice.No County legal action will result from this inspectionAward: Not Participating,Signer: Bernardo
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils * Clean under all tables and equipment. * Clean mop sink wall. Recaulk. * Remove all old caulk above 3 compartment sink (dark residue observed) and recaulk. :
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability. Provide hot water at new hand wash sink. Hand wash sink only has cold water supplied. :
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. * Hose with sprayer was attached and on at time of inspection. If wanting to clean the floor with sprayer, attach, clean and disconnect. *All drain lines into floor sink with need to be braced to maintain 1 inch air gap above finished floor. This applies to all including floor sink under window at bar area, under 3 compartment sink, etc. :
Core-6-501.19, C: Closing Toilet Room Doors. * Door to employee restroom must be self closing. :
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →