Crust Pizzeria

Inspector's notes

No Certified Food Protection Manager was avialable onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. 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. ****** 3rd Consecutive Violation *****

Inspector's notes

Observed pepperoni, sliced meatball, sausage, olives from a can, grilled onions, cooked bell peppers, and bread baked with marinara sauce with internal temperatures ranging 45*F-52*F stored in the top of the prep tables on the cook line. PIC informed that the pepperoni and sliced meatball were placed in the unit about an hour prior. Instructed PIC to move these items to the walk-in. PIC moved the items to the walk-in at time of inspection. PIC stated that the sausage, olives, grilled onions, cooked bell peppers, and bread were in the units since at least the night prior. Informed PIC that due to these products being in the unit for greater than four hours, they need to be discarded. PIC discarded these items at time of inspection. 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. Corrective Action: Corrected at time of inspection. Food items were embargoed. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed a spray bottle filled with a chemical stored over a food prep area with clean, ready-to-use salad bowls. Employee stated that the bottle was filled with an unknown chemical. Informed that chemicals need to be stored below any food, food prep areas, or food contact surfaces. The chemical bottle was stored properly at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of 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 scheduled to take the exam this month. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed many small and large cambros stored as clean on the tops of shelving with dried food residue and particles on them. Discussed with PIC that food contact surfaces must be stored clean to sight and touch. PIC relocated all dirty food contact surfaces to the ware washing area to be properly washed, rinsed, and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the top of the right most cold holding unit with internal temperatures ranging 51*F-58*F. These TCS food products included chopped lettuce, sliced tomatoes, cooked artichokes, parmesan cheese, cooked farro, pickled onions, black olives, roasted red peppers, blue cheese crumbles, ranch dressing, and caesar dressing. The ambient air temperature of the unit was 40.5*F, measured using min/max. PIC stated that the lid of the unit had been left open during their rush and for an order earlier in the day. PIC was unsure how long the items had been out of temperature. Informed PIC that because it is unknown how long the products had been above 41*F, the TCS items need to be discarded. All improperly cold held TCS foods were discarded at time of inspection. These items were embargoed. Discussed with PIC getting the hinge on the unit's lid fixed so that it can be easily opened and closed to keep the cold air inside. Suggested temping the TCS foods in the top of the unit every two hours to ensure that the items are being kept at 41*F or below. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was onsite during time of inspection. Informed PIC that a Certified Food Protection Manager is required to be onsite during all hours of operation. 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 hot water missing at the hand sink at the bar and the front most hand sink in the serving area, reaching only 78*F, using the min/max thermometer. Informed PIC that there needs to be hot water available at all hand sinks. Please provide hot water of at least 100*F to the hand sinks by re-inspection on 11/07/2024. Hot and cold water under pressure is required at all sink fixtures. Provide adequate hot water at all sink fixtures prior to re-inspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical ware washing units sanitizing with chemicals; and 140°F at mechanical ware washing units sanitizing with high temperature. Corrective Action: Correct prior to re-inspection on 11/07/2024.

Inspector's notes

Observed an accumulation of grey debris on the ceiling panels and vents above the prep areas/front of house. Informed PIC that it needs to be cleaned and continue to be cleaned at a frequency which prevents the build-up of organic matter. 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 Kitchen chef using cell phone at prep counter, after finishing chef immediately grabbed two slices of Pizza for customer service with bare hands. Discussed with chef when to wash, and to avoid Barehand contact with ready to eat foods. Pizzas were discarded, Hand wash corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 Kitchen chef using cell phone at prep counter, after finishing chef immediately grabbed two slices of Pizza for customer service with bare hands. Discussed with chef when to wash, and to avoid barehand contact with ready to eat foods. Pizzas embargoed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed Mozzarella, sliced cheese, cooked pastas, sausage, and cooked peppers in oil in open top line cooler holding between 45-58*f degrees. Items had been placed out at around 10am according to the Person in charge. Items moved to walk-in to cool down to achieve 41*f degrees. Please maintain all Temperature control for safety foods below 41*f degrees. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces -------- Observed the cutting board attached to the refrigerated make table with heavy scoring and staining. Please resurface the board prior to the next routine inspection. All cutting surfaces must be smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ------- Observed multiple unsealed escutcheon plates and various wall holes. Please caulk and seal these areas prior to the next routine inspection. Observed untrimmed foam sealant at the chasse line. Trim the foam sealant flush and provide a smooth layer of silicone. All gaps, cracks, holes, and penetrations must be sealed for cleaning and preventing pest harborage. Correct By: Correct Prior To Next Routine Inspection