Pizza Patron

Inspector's notes

This is the SECOND consecutive violation. Observed multiple TCS food items (such as shredded cheese and cooked meat crumbles) in the prep table with internal temperatures between 50-55°F at the time of inspection. The ambient air temperature of the unit was 57.5°F (see violation 33). The Person in Charge (PIC) stated the food had been temping under 41°F less than 4 hours before inspection time, so 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep table with an ambient air temperature of 57.5°F at the time of inspection. TCS food in this unit was 50-55°F. Food in this unit will be temporarily monitored by Time as Control until the unit is repaired. 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 Friday, September 6th.

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 multiple TCS food items (such as cooked chopped pork and cooked chopped sausage) with internal temperatures between 42-65°F at the time of inspection in the reach-in refrigerator by the 3-compartment sink. The unit was not functioning and the employees were unable to turn the unit on. Person in Charge stated that food in this unit had internal temperatures of 41°F and below one hour before the inspection time, so all TCS food in this unit was moved to the walk-in at the time of inspection. Discussed temperature monitoring procedures and public health risks. Ensure all TCS food being monitored by cold holding maintains internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --Observed the prep cooler in the kitchen with a damaged hood that is cracked and dented in multiple spaces. Discussed importance of maintaining equipment so it is smooth, durable, easily cleanable, and able to seal refrigeration used closed in order to maintain proper temperatures. Ensure this lid is repaired so it is smooth, durable, easily cleanable, and able to seal the refrigeration unit. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals --Observed quaternary ammonia concentrations above 400ppm in the three compartment sink at the time of inspection. The Person in Charge (PIC) stated that they do not regularly test the concentration for proper levels. The PIC and employees were using the sanitizer wall dispenser to full the sink, but it was not diluted with any water. Discussed importance of sanitizer concentration and routine testing with employees and the Person in Charge. After confirming the presence of test strips, sanitizer was re-made and test strips were used to confirm the concentration at the time of inspection. Instructed PIC to re-wash all dishes that had been sanitized in this concentration and ensure all employees are trained on testing procedures. Ensure all quaternary ammonia sanitizer concentrations are between 150-400ppm at all times. Correct By: Corrected At Time Of Inspection