A-1 Pizza & Wings

Inspector's notes

Observed meat balls in marinara sauce with an internal temperature of 105F. Person in charge states that item was cooked about an hour ago. Had person in charge reheat meatballs and sauce to 165F. Person in charges states that hot holding unit was put on a higher setting. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza dough with sauce in walk in fridge being stored in large trash bags on shelves. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Had person in charge change bag to food grade bag. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chest freezer door with string and plastic being used to hold together. Replace or repair properly. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Meatball marinara temping at 95 degrees F inner product and 105 degrees outer product edge. Meatballs temped at 85 degrees F. As per cook product is a reheat from previous day and was placed in tabletop unit about 11:00 am. Water temperature in tabletop unit at 139 degrees F. Product was placed on stove and reheated to over 165 degrees F. Must rapidly reheat previous day product to 165 degrees F and then held hot at 135 degrees F or greater. Unit temperature was turned up and is increasing in well water temperature. Reviewed hot holding, cooling and how to check thermometer using ice water at 32 degrees F.

Inspector's notes

Two spray bottles of degreaser not labeled. Same type of spray bottle used for lemon juice is not labeled. Instructed person in charge to label all chemicals and food bottles as to content at all times. Labeled at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is enrolled waiting to take test. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 containers of cooked pasta in reach in cooler with no dates, per PIC all pasta was cooked 2-3 prior. All RTE/TCS foods were properly date marked at the time of inspection. Discussed with PIC that 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). Corrective Action: Corrected at time of inspection

Inspector's notes

Observed sanitizer rags left sitting on prep table areas in between use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust and grease on conveyor pizza oven. Per PIC they have oven cleaned once or twice a year. Discussed with PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean Oven prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge: No certified food manager at establishment. Multiple Priority violations documented. Various food safety questions were asked to manager during inspection, with no correct answers (questions and answers below). Ensure a certified food manager exam is applied for and that a certified food manager is present during your next (and all future) routine inspections. Re-inspection will occur in 10-days. Asked manager the proper reheating temperature and was given the answer [275 Deg. F]. Correct answer is 165 Deg. F. Asked manager the proper hot holding temperature and was given the answer [200 Deg. F]. Correct answer is 135 Deg. F. Asked manager the proper cold holding temperature and was given the answer [75 Deg. F]. Correct answer is 41 Deg. F. Asked manager the proper cooking temperature for raw chicken and was given the answer [145 Deg. F]. Correct answer is 165 Deg. F. Asked manager the proper cooking temperature for raw beef (burgers) and was given the answer [185 Deg. F]. Correct answer is 155 Deg. F. Correct By: Correct Prior To Reinspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance: Hand sink at main prep line partially blocked by burner (that had been moved beyond the distance of ventilation hood) with hot pan sitting on burner, making it difficult to properly access sink and wash hands properly. Ensure hand sink is accessible for proper hand washing. Pot was moved away from hand sink at end of inspection. 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. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection: Raw chicken being stored above milk in small, reach in cooler below order line. Raw chicken was moved to bottom shelf by manager. No cross contamination was observed. Ensure raw meats are stored below 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning: Per manager, soap/detergents are mixed with sanitizer when cleaning most dishes while other dishes are only cleaned with soap/detergent. Identified all potential dishes/utensils/equipment that had not been properly sanitized in wash/rinse/sanitize procedure at 3-compartment sink. Manager will follow up with owner on which sanitizer will be used to properly clean dishes going forward. Chlorine sanitizer (bleach) was used to set up sanitizer compartment (and will continue to be used in the interim) until a final decision is made. Reviewed updated wash/rinse/sanitizer policy and procedures. Ensure soap/detergent is properly rinsed to prevent contact with sanitizer. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding: Marinara sauce in hot well was probed with an internal temperature ranging between 124 to 130 Deg. F. Per manager, sauce had been reheated on burner prior to placing in hot steam well but was unsure what the reheat temperature was prior to placing in well (no probe thermometer onsite, manager stated reheating temperature should have been 275 Deg. F). Reviewed reheating policy and procedures: reheat foods to 165 Deg. F for at least 15 seconds. Manager was asked what the proper hot holding temperature was and stated over 200 Deg. F. Reviewed hot holding policy and procedures: hot hold foods to 135 Deg. F or above. Cooked chicken wings sitting in fryer basket for the past hour were probed with internal temperatures ranging between 116 to 130 Deg. F. Per manager, wings are cooked to 200 Deg. F. Manager demoed process and verified that chicken is being cooked above 165 Deg. F and then slowly cooling down to below 135 Deg. F if not ordered in an adequate amount of time. Reviewed hot holding policy and procedures: hot hold foods at or above 135 Deg. F. Discussed options for time control and will reviewed during re-inspection. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices: No probe thermometer was on site/accessible at time of inspection. Informed manager that a probe thermometer needs to be on site at all times of food preparation. TCS foods (dairy, cut leafy greens, cut tomatoes, meats, etc.) need to be probed in order to monitor internal food temperatures. Owner arrived with a new probe thermometer at the end of the inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices: No sanitizer test strips on site/accessible at time of inspection. Obtain test strips to ensure proper chlorine sanitizer levels. Owner arrived with new test strips at the end of the inspection. 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. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions: Vents and ceiling in kitchen area observed with accumulation of dust and grease. Ensure areas are cleaned and maintained as to not allow for build up to occur. Correct By: Correct Prior To Next Routine Inspection