4 One 4 Pub & Pizza

Inspector's notes

Observed ice in the hand wash sink basin in the bar. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken wings cooked date 3/11 ranch dressing 2/27 and mozzarella cheese sticks 3/6. Also observed several items without date marking. Per PIC the items are coming from their other location. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheese pizza with a temperature of 72*F sitting out at ambient temperature with no time stamp at time of inspection. Per employee, pizza is on time as control and was made an hour and a half prior to inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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.

Inspector's notes

Observed no certified food protection manager on the premises 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 employee prepare cut romaine for a customer's order with bare hands. Ready-to-eat (RTE) food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage, cooked bacon, mozzarella cheese in prep table with temperatures of 47 to 48*F at time of inspection. Per cook, all items were in the prep table from the day prior. Employee voluntarily discarded cooked sausage, bacon, and mozzarella at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Repeat violation: 3rd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings, cut spring mix, cooked chicken, and cooked bacon in the walk-in cooler with prepped dates of 1/2, 1/3, and 1/4 at time of inspection. Employee voluntarily discarded items at time of inspection. Ready to eat (RTE)/Time and temperature controlled foods for safety (TCS) requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold-holding prep table by pizza oven measuring at an internal temperature of 54.3*F with min/ max thermometer. Observed TCS food items in the prep table with temperatures between 47 to 48 degrees (see # 22). Discussed with person in charge that prep table must be able to hold time/ temperature control for safety (TCS) foods at 41*F and below at all times. Please ensure unit is working properly by re-inspection scheduled for 1/24/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed mozzarella cheese, sliced tomatoes, and cooked sausage in prep table by pizza oven measuring at internal temperatures of 46*F to 48*F. Items were placed from walk-in cooler less than 4 hours prior. Items were moved to walk-in cooler to cool down to 41*F or below.

Inspector's notes

Observed cold-holding prep table by pizza oven measuring at an internal temperature of 46*F with min/ max thermometer. Discussed with person in charge that prep table must be able to hold time/ temperature control for safety (TCS) foods at 41*F and below at all times. Please ensure unit is working properly by re-inspection scheduled for 10/14/2024. Corrective Action: Correct prior to re-inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. >>> Observed mop bucket and broom blocking access to the hand wash sink by the pizza warmer area. PIC moved the mop bucket and broom to a proper storage area. Hand wash sinks must be accessible at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter on plastic deflector of ice machine at the bar. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter and mold. Discussed cleaning frequency with the PIC. Clean prior to next routine inspection. **2nd Consecutive Violation** Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 sausage and sliced cooked chicken stored in the prep table nearest to the pizza oven at 47-51'F. Per PIC, both food items were placed on the counter more than 2 hours prior to inspection. Both food items were embargoed at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following food items prepared by the establishment: Meatballs with a discard date of 1/20, deli sliced ham with a discard date of 1/25, in-house ranch dressing with a discard date of 1/20, and cooked chicken wings with a discard date of 1/25. All food items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). **2nd Consecutive Violation** Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed 4 chemical spray bottles containing a clear liquid without any identifying labels on the spray bottle stored directly on the end of the bar. Per PIC, the chemical spray bottle contains multi-purpose cleaner. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no quat test strips available at time of inspection. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Correct/obtain prior to re-inspection on 02/15/2016. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. - Observed employee grab a lime with bare hands and then place the lime in a beer for a customer at the bar. Discussed with person in charge (PIC) about utilizing proper utensils for handling ready-to-eat (RTE) cut fruit at the bar. Discussed the importance of preventing bare hand contact with RTE foods with the employee and PIC. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of organic matter inside ice machine in bar. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 sliced meatballs, cooked chicken wings, and house made ranch with prep dates of 9/21. The sliced meatballs, cooked chicken wings, and house made ranch were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection