Fired Pie

Inspector's notes

Observed sprayer nozzle hanging below flood rim of 3-compartment sink due to damaged spring for sprayer. PIC elevated and secured sprayer nozzle to provide a minimum 1-inch air gap at time of inspection. Discussed with PIC about replacing sprayer nozzle and spring to ensure air gap requirements are met. Discussed the importance of ensuring a minimum air gap for sprayer nozzle to prevent cross connections. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black dirt build up around facilities floors and bottom part of walls. 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

Observed dish machine with active warewashing occurring with a chlorine concentration of 0ppm. Observed almost empty sanitizer bucket. Person-in-charge (PIC) replaced sanitizer and primed machine at time of inspection. After priming, dish machine tested at 0ppm of chlorine. PIC closed dish machine and relocated all dishes to three-compartment sink with approved sanitizer concentration at time of inspection until repairs can be made. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed feta cheese, grated mozzarella cheese, cut cabbage, cut tomatoes, cooked steak, cooked chicken, pineapple, cooked chilis, cooked corn, pesto sauce, grilled onions, cooked artichoke, partially cooked bacon, sun dried tomatoes, cooked sausage, and tomato sauce located in main facility cold holding unit range in temperature between 50*F-61*F, via probe thermometer. Food items were date marked between 2/7 and 2/12. Ambient temperature of both compartments of unit was 53*F at time of inspection, via minimum/maximum thermometer. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed ambient temperature of left side of unit decreased to 38*F once ventilation system was cleared. Ambient temperature of right side of unit was still 53*F. PIC stated right side of unit will not be used to store TCS foods. Establishment has adequate amount of refrigeration for TCS foods. 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.

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. --- Observed food debris on cheese grater stored clean on middle rack of roller shelf by warewashing area. PIC moved cheese grater to 3-comp sink for it to be cleaned and sanitized at time of inspection. Food contact surfaces shall be clean to the sight and touch. PIC stated top shelf of roller is used for carrying food items. Suggested PIC to not use same unit for carrying food items to prevent food falling onto clean food contact surfaces. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. --- Observed food debris on powder filter funnel, two plates, and pizza oven pans stored as clean on dish rack opposite of the 3-comp sink. PIC cleaned and sanitized food contact surfaces in question at time of inspection. Food contact surfaces must be clean to the sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --- Observed 'Hot Shot' insect killer pesticide spray on-site in chemical storage. PIC discarded pesticide spray at time of inspection. Pesticide sprays are not allowed to be stored within the establishment. Suggested PIC to contract pest control services should they have pest contamination problems. No visible signs of pest activity observed during inspection. Correct By: Corrected At Time Of Inspection

Core-2-402.11 , C: Effectiveness-Hair Restraints --- Observed one employee was hat on and tied back hair but with fringes coming off the front of the head. Employee was instructed by PIC to tie back hair tightly at time of inspection to ensure there’s no visible hair on the front face. Observed all other food employees with tightly tied back hair with hats on as a method of hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Suggested PIC to begin wearing hair nets as a more effective form of hair restraint. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability --- No hot water available at water fixtures throughout the establishment at time of inspection. PIC stated that the heater was being fixed at time of inspection. Observed water fixture technician working on-site as stated by PIC. All water fixtures were dispensing hot water at required temperatures for different types of fixtures by the end of inspection. Correct By: Corrected At Time Of Inspection