Pizza To The Rescue

Predefined Comment: No County legal action will result from this inspection.Discussed with manager and chef time as a control (sent guidance), reviewed ROP requirements without a variance (sent guidance), discussed in-use utensil storage, and soda nozzle cleaning frequency.

No County legal action will result from this inspection.Discussed with person in charge about ensuring staff test dishwahers to ensure dishes are getting properly sanitized. Reviewed date marking and provided sticker.

No County legal action will result from this inspection.No violations noted at time of inspection.Discussed keeping handwash sinks stocked at the bar.

Spoke with manager via phonecall about requirements for dog-friendly patio. A sign for the patio is still required for application to be approved.

Predefined Comment: No County legal action will result from this inspection.Discussed: dishwasher sanitizer levels, food storage.

Final Construction inspection conducted with site superintendent. Construction completed and approved. Discussed menu with Chef. Please update consumer advisory on menu for Caesar salad (dressing made with raw egg) and carpaccio pizza (topped with raw wagyu beef after cooking). Additionally, some menu items are made with wild mushrooms from a locally sourced provider which cultivates and forages the mushrooms. However mushroom source website does contain additional information on type of mushrooms. Chef stated all wild mushrooms will be cooked. Asked Chef to withhold serving the wild mushrooms until additional information can be obtained.Complete the following prior to routine inspection:Seal gap between handwashing sink and wall at bar.Inspection report was emailed to Don Plato.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.

Equipment inspection conducted with Site Superintendent. At the time of this inspection, this project was about 90% complete. Verified establishment has a 100 gallon capacity water heater. Handwashing sinks hot water temperature is at least 100 degrees F, and hot water temperature at other sinks was at least 110 degrees F. Installed refrigeration equipment is holding at 41 degrees F or below. Restrooms are available for employees. Establishment may "stock and train" but not serve to public.Inspection report was emailed to Site Superintendent, Don Plato.Complete the following items prior to final construction:1. Provide door sweep for bottom of exterior door near bar and main entrance door. Ensure door seals tightly with no light showing through.2. Seal bar brick wall and kitchen entrance brick wall with several coats of marine sealant so it is smooth and easily cleanable.3. Replace flex drain from bar refrigerator to rigid drain pipe with a one inch air gap.4. Secure bar ice boxes to wall and seal any gaps between wall. 5. Flash gap between wall and bar dump sink and seal.6. Remove artificial plants from above bar area.7. Install coved base in restrooms. Ensure a 3/8 inch radius coved base.8. Replace low light bulbs in restrooms with bulbs which are brighter to facilitate cleaning.9. Install FRP or tile on left and right side of restroom handwashing sink walls.10. Seal gaps between hood and wall.11. Move ice machine in back kitchen to within sight of nearby handwashing sink.12. Provide sample of tectum ceiling tile above bar for review.13. Install testable dual check or reduced pressure principle zone (RPZ) backflow device between water source and hood cleaning system. Ensure backflow device is accessible for testing. Test and provide test report.14. Seal penetrations in ceiling above hot water heater.15. Provide certificate of occupancy (C of O).16. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. No county legal action will result from the inspection.

*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 26 January 2024.This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***