Grimaldi's Pizzeria

Inspector's notes

Observed dark organic matter/ debris on the soda nozzle in the bar area at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed between use utensils stored in a crockpot with standing water at 73*F at the time of inspection. 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. PIC discovered the crockpot was turned off and turned crockpot on at the time of inspection. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter on soda gun at the bar and around the ice shoot in the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In second kitchen in bottom portion of pizza prep cooler, pizza sauce 51*F - 59*F prepared and cooling in covered containers deeper than 4". Per PIC, pizza sauce was prepared 3 hours prior with no cook/ heat step. PIC directed employee to add ice wands and uncover to continue the cooling process. Recommended stirring pizza sauce to ensure proper cooling time frame. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection

Inspector's notes

Second Consecutive Violation. At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After almost empty bottle of sanitizer was exchanged for full bottle and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

At pizza station, tomato based sauce with an internal temperature 90*F-110*F. Per manager, sauce was made today and ready for use. Instructed manager to re-heat sauce back to 165*F or higher. Recommended using pizza oven or cheesecake oven to ensure sauce is at proper temperature before placing in hot holding unit and ready for service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At pizza station, tomato based pizza sauce with an internal temperature of 63*F. Per employees, sauce was removed from cold holding <2 hours. Pizza sauce was moved to bottom portion of prep table cooler to rapidly cool back down to the proper temperature. Recommended using ice bath for storing in use container of pizza sauce. 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

In second kitchen in bottom portion of pizza prep cooler, pizza sauce/ 58*F-62*F prepared and cooling in covered containers about 7 inches deep. Manager moved containers of pizza sauce to tall reach in cooler and uncovered to continue the cooling process. Recommended stirring pizza sauce to ensure proper cooling time frame. Also recommended storing cans of tomato sauce in refrigeration before preparation to aid in the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After empty bottle of sanitizer was exchanged for full bottle and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for pizza by the slice. Establishment is unable to find written procedures. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Time control procedures were written at time of inspection. 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 salad station, employee had fingers in mouth then handled food containers and on pizza line, employee donned apron then began working with toppings for pizza. Both employees did not wash hands after contamination occurred. Instructed both employees to wash hands, and don gloves to continue with tasks. Discussed the importance of proper handwashing with all 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

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. ..........On pizza line, pizza sauce with an internal temperature of 68*F. Per employee, pizza sauce was removed from cold holding within normal time parameters. Employee discarded pizza sauce for quality. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. .........In second kitchen, in two door reach in refrigerator, pizza sauce/ 60*F-65*F prepared and cooling in covered containers >8 inches deep. Preparation of pizza sauce was prepared within normal time parameters. Manager moved cooling pizza sauce to shallow pans in ice bath 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. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination. ............At bar, beer bottles stored in ice bin used for consumable ice. Beer bottles were removed from ice. Instructed employee to remove ice that was touching beer bottles. Consumable ice not to be used for cooling of drink bottles. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- No handwash station in the ice machine area -- provide handwash station in the ice machine area No reduced pressure zone backflow preventer for the reverse osmosis system -- provide reduced pressure zone backflow for both reverse osmosis systems, test certification needed at next inspection Coffee machine has old ASSE 1022 dual check valve installed with dust and debris buildup --- Provide new ASSE 1022 dual check valve, non-testable test valves to be replaced on a yearly basis Dough filler in DC2 building has an atmospheric vacuum breaker with shut off valve downstream -- ensure system on reverse osmosis system reduced pressure zone, no copper downstream or remove shut off valve of the dough filler Drainage lines with no 1 inch air gap to the floor sink in the warewashing area and in the bar --- provide all drainage lines a minimum of 6 inches off the floor, rigid piping and 1 inch air gap to the floor sink flood lip :

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed -- No cove base in the restrooms, pizza area in DC2 building, prep area--- provide cove base in all restrooms, service areas, prep areas and in kitchen Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ---- Facility has brick walls in the DC2 building in pizza oven area, back storage area--- seal all brick walls, areas are to be easy cleanable, durable, non-absorbent and smooth Holes in the walls -- seal all cracks, crevices, penetrations and holes Unsealed wood under the countertop in the pizza area --- seal with semi-gloss paint Upstairs floor has exposed wood in the flooring and on the stairs-- seal Damaged frp and corner areas in the main building coming down the stairs and in the warewashing area -- seal and maintain in good condition Facility using inverted dish racks and wire racks directly on the floor with no access to clean underneath -- provide 6 inch clearance to clean usnerneat, wire shelving or dunnage racks Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting -- Shadows in the walk in cooler on back walls, areas by the green peppers and on the back side of the walk in cooler with the freezer -- provide a minimum of 20 candlewatts within the walk in coolers, no shadows throughout the walk in cooler Correct By: Correct Prior To Reinspection