Vincent Van Dough
A12020 S Warner Elliot Loop, Phoenix 85044
Food Establishment - Food Catering · Permit FD-24-02500
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history11 on record
2026
Jun 24, 2026RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge (PIC) sanitizer wiping clothes shall be submerged in between use.
Feb 4, 2026Routine1 foundationall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed tomato pizza sauce in the walk in with a more than 4 inch deep container with a tight fitted lid with an internal temperature of 60*F measured with a probing thermometer. Per person in charge (PIC) the sauce was made approximately an hour prior to inspection and placed in the walk-in. Discussed with PIC TCS foods must 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: 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.
2025
Nov 5, 2025RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge (PIC) 1) for best practice is to take out for prep only the 1 individual item/product that is being prepped at a time to ensure other items are properly cold held and are not unnecessarily put inand out the of danger zone. 2) TCS foods must 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.
Sep 10, 2025RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with person in charge raw meats shall be stored below ready to eat foods (RTE) when stored in the walk-in cooler.
Apr 24, 2025RoutinecleanA
No County legal action will result from this inspection.Of Note: Discussed with Person in Charge (PIC) TCS foods must 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.
Feb 10, 2025RoutinecleanA
No County legal action will result from this inspection.Reviewed proper cooling methods with person in charge at time of inspection.
2024
Sep 26, 2024RoutinecleanA
No County legal action will result from this inspection.
Aug 16, 2024RoutinecleanA
No County legal action will result from this inspection.Of Note: No prep done at time of inspection. A facilities inspection was conducted.
Apr 9, 2024RoutinecleanA°
Food Catering, class 5OC inspection was conducted with the owners. The establishment is a pizza caterer. Owner is a certified food protection manager (CFPM). The person in charge must be a CFPM and available at work site during operational hours. Maintain all managers’ and food handlers’ certifications on site for inspection purpose.Permit is approved.Please address the following items prior to the next routine inspection:1. Provide several coats of high-gloss paint or equal on the floor and walls of the trailer.2. All cooking equipment, transportation containers, ingredients, equipment, small wares and any items that is necessary for daily operation must be stored on site.3. Label cold and dry storage space belonging to the establishment.4. Provide probe thermometer for checking food / equipment temperatures.5. Provide test strips and sanitizer.No County legal action will result from this inspection. Auto emailed the report to the owner.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.Award: Not Participating,Food Manager Licenses: 1,Signer: Vincent Sausa
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 →