Brooklyn V's Pizza

Inspector's notes

Observed no CFPM on site at time of inspection. 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 pizza slices, portioned out mariana sauce, and garlic knots located in the kitchen under time as a public health control, but the establishment did not have a written procedure for the food items. 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. Created a time control policy on site with PIC on site at time of inspection, and electronically sent and to post the procedure in the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a canned of flying insects spray located above the mop sink area. PIC was educated that toxic substance used. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed waste receptacle without a cover. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. 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 cooked sausage sitting out at room temperature with an internal temperature range of 92F-98F. Per cook, the sausage was pulled out of the oven 30 minutes prior to the inspection. An employee moved the sausage into the walk-in cooler for rapid cooling. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager present during inspection.

Inspector's notes

Observed no certified food protection manager present in the establishment while open and operating.

Inspector's notes

Observed portion cups of marinara sauce on the counter by soda foutain with time as a control time 5 hours prior to inspection. Employees discarded at the time of inspection. When using time as a control, product shall be discarded 4 hours after being removed from the fridge/oven/opened from ambient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pizzas under time as a control for slices, without having the time documented. Discussed timing options with PIC, paper/timers/digital device for helping to keep track of the 4 hours for the pizzas. Per PIC, pizzas had been there less than 2 hours. PIC wrote the time down to ensure pizzas were discarded within their 4 hour time frame. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored in room temperature water at the time of inspection. Had PIC move items to the dishwasher at the time of inspection. Discussed keeping utensils dry or in water at at least 135 degrees Fahrenheit to prevent growth of bacteria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee drink without a lid on the wing service table. Had employee move drink to a cup with a lid and straw at the time of inspection. Employee drinks shall be in a cup with a lid and a straw and stored in an area that they would not contaminate food or food contact surfaces. Corrective Action: 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 sliced cherry tomatoes, diced chicken, and sliced ham with temperatures of 50 degrees Fahrenheit at the time of inspection. Employee moved items to the walk in to cool to 41 degrees Fahrenheit. TCS foods shall be kept at 41 degrees Fahrenheit or below to prevent microbial growth. Discussed keeping unit lid closed at much as possible or putting lids on the TCS foods in unit. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. -- Observed cooked wings and cooked diced chicken in the salad prep table and the glass front reach in located in the kitchen, without dates. Employee added dates to containers. All other TCS foods had date marks. Discussed ensuring that if we transfer a smaller portion to a new container from the walk in, that the new container gets a date as well. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. -- Observed establishment using Time as a control for pizza slices without having the time documented. Logs are made for weekly use, employee wrote date and time on log sheet. Time shall be documented when TCS items are removed from cold/hot holding equipment. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation -- Observed sanitizer bucket at the front counter with quat solution at 0 ppm. PIC replaced bucket to a concentration of 200 ppm. Small bucket also had 3 towels inside. Discussed with PIC about presoaking towels or limiting to 1 towel as the towels may soak up the quat sanitizer, so its not available in the solution. Correct By: Corrected At Time Of Inspection