Gus's New York Pizza

Inspector's notes

Observed no CFPM on-site at time of inspection. Informed PIC that 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. **4th Consecutive Violation**

Inspector's notes

Observed pink-organic matter on interior panels of ice machine. Informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive**

Inspector's notes

Observed no CFPM on-site at time of inspection. Informed PIC that 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. **3rd Consecutive Violation**

Inspector's notes

Observed pink-organic matter on interior panels of ice machine. Informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present 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. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed both handsinks slightly detached from wall. Discussed resealing/recaulking handsink to wall to prevent water/moisture from accumulating behind it. Also observed floor cove under three-compartment sink missing and bottom gasket to walk-in door detached from door. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed no certified food protection manager present 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 both handsinks slightly detached from wall. Discussed resealing/recaulking handsink to wall to prevent water/moisture from accumulating behind it. Also observed floor cove under three-compartment sink missing and bottom gasket to walk-in door detached from door. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed pillar in front of handwashing sink in disrepair. Observed wall below the handwashing sink in the front of house in disrepair and missing the cove base at time of inspection. Observed both hand sinks detached from the wall at time of inspection. Reseal the handwashing sinks to the wall prior to next routine inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager present 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. *3RD CONSECUTIVE VIOLATION*

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 58*F in the bottom portion of the kitchen refrigerated prep unit: cooked noodles, house made ranch dressing, cooked meatballs, alfredo sauce, sliced deli meat (turkey, roast beef), and cooked chicken breast. The measured ambient temperature of the unit was 51.0*F. An employee indicated that all of the foods except for the cooked noodles, deli meat, and cooked chicken had been moved from the walk-in to the unit less than 4 hours before inspection; these foods were moved back to the walk-in cooler to cool back down to 41*F and below. The cooked noodles, deli meat, and cooked chicken were willingly discarded at time of inspection. Also observed sliced ham, pizza sauce, and sliced meatballs with internal temperature between 48*F - 60*F in the top portion of the refrigerated pizza prep unit. An employee indicated these foods had been in the unit for ~3 hours and they were moved to the freezer to cool back down to 41*F and below; due to the unit's close proximity to the pizza oven and the lid being off often due to high order volume it was suggested that the establishment monitor the time/temperature controlled for safety (TCS) foods regularly throughout the shift on the top portion of the pizza refrigerated prep unit and remove and cool TCS foods down that increase in temperature above 41*F. 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.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 58*F in the bottom portion of the kitchen refrigerated prep unit: cooked noodles, house made ranch dressing, cooked meatballs, alfredo sauce, sliced deli meat (turkey, roast beef), and cooked chicken breast. The measured ambient temperature of the unit was 51.0*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 07/12/24.

Inspector's notes

Observed a buildup of grime on shelving units in the walk-in refrigerator. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed dust build up on items/shelves next to the office door. Also observed build up of dust on ceilings throughout the establishment. 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.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.>>>Observed shredded mozzarella cheese in lidded plastic containers with internal temperatures between 46*F - 50*F in the walk-in cooler. The person in charge indicated the cheese was shredded yesterday and they did not monitor the internal temperature during the cooling process. All other foods in the walk-in cooler were 41*F and below. Person in charge was informed that plastic containers are not the best conductors of heat and lidded plastic containers may not cool foods in an adequate amount of time. Person in charge was also informed that because the shredded cheese was above 50*F and cooling was not monitored that their maybe dangerous bacterial growth; the person in charge willingly discarded of the cheese. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. 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.>>>Observed mozzarella cheese in lidded plastic containers with internal temperature between 50*F - 56*F. Person in charge indicated the cheese was shredded shortly before time of inspection. Person in charge was informed that plastic container may insulate dense foods preventing them from cooling in an adequate amount of time. The inspector suggested switching to metal containers and leaving the lid of the containers to speed up the cooling process. Person in charge indicated they would remove the lids from the cheese containers and may switch to metal pans going forward. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a build up of grime on metal racks in the walk-in cooler. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of equipment and other non-food contact surfaces is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed missing/damaged flooring though out kitchen. Person in charge indicated they are in the process of repairing flooring. Also observed leak (slow drip) from ceiling not affecting food/food contact surfaces. Person in charge indicated they would find the source of the leak and have it repaired. Establishment must be maintain in good repair and all necessary repairs must be made by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection