Slices Pizza

Inspector's notes

Observed no Certified food protection Manager on site. Currently no CFPM present at time of inspection. Advised person in charge (PIC) Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection

Inspector's notes

Observed the handwashing sink without the required handwashing signage. Handwashing sinks must have signage reminding employees to properly wash their hands to promote proper handwashing practices and prevent contamination. PIC was advised to provide the required signage at the handwashing sink. Correct prior to next inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items with internal temperatures between 44*F-48*F in the bottom of the main refrigerated prep cooler: diced tomatoes, vegan pork made from canned jackfruit, cooked potatoes, ricotta cheese, opened canned artichokes, cooked BBQ pork, feta cheese, mac and cheese, shredded cheese, and cooked portobello mushrooms. Ambient air temperature of unit was at a minimum of 57*F, via min/max thermometer. Per person-in-charge (PIC), food items had been in unit since this morning. PIC indicated internal temperature of unit or food items had been verified to be at 42F this morning. Top of unit was holding TCS foods at 41*F or below at time of inspection. Informed PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to walk-in cooler to rapidly cool by PIC at time of inspection. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation**

Inspector's notes

Observed the following time/temperature controlled for safety food items with internal temperatures between 44*F-48*F in the bottom of the main refrigerated prep cooler: diced tomatoes, vegan pork made from canned jackfruit, cooked potatoes, ricotta cheese, opened canned artichokes, cooked BBQ pork, feta cheese, mac and cheese, shredded cheese, and cooked portobello mushrooms. Ambient air temperature of unit was at a minimum of 57*F, via min/max thermometer. Per person-in-charge (PIC), food items had been in unit since this morning. PIC indicated internal temperature of unit or food items had been verified to be at 42F this morning. Top of unit was holding TCS foods at 41*F or below at time of inspection. Informed PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to walk-in cooler to rapidly cool by PIC at time of inspection. Establishment observed to have adequate cold holding capacities. Discussed utilizing ice baths and time as a control until unit can be 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 10 day re-inspection on 4/24/26 **2nd Consecutive Violation**

Inspector's notes

Observed the following time/temperature controlled for safety food items with internal temperatures between 45*F-54*F in the bottom of the main refrigerated prep cooler: diced tomatoes, vegan pork made from canned jackfruit, cooked potatoes, ricotta cheese, opened canned artichokes, cooked BBQ pork, feta cheese, mac and cheese, shredded cheese, and cooked portobello mushrooms. Ambient air temperature of unit was at a minimum of 46.2*F, via min/max thermometer. Per person-in-charge (PIC), food items had been in unit since this morning or yesterday. PIC indicated internal temperature of unit or food items had not been verified today. Top of unit was holding TCS foods at 41*F or below 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items with internal temperatures between 45*F-54*F in the bottom of the main refrigerated prep cooler: diced tomatoes, vegan pork made from canned jackfruit, cooked potatoes, ricotta cheese, opened canned artichokes, cooked BBQ pork, feta cheese, mac and cheese, shredded cheese, and cooked portobello mushrooms. Ambient air temperature of unit was at a minimum of 46.2*F, via min/max thermometer. Per person-in-charge (PIC), food items had been in unit since this morning or yesterday. PIC indicated internal temperature of unit or food items had not been verified today. Top of unit was holding TCS foods at 41*F or below at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Establishment observed to have adequate cold holding capacities. Discussed utilizing ice baths and time as a control until unit can be 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 10 day re-inspection.

Inspector's notes

Observed buildup of brown organic matter on soda nozzles at soda station. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: cooked oyster mushrooms (5/6), cooked portabella mushrooms (5/6), cooked spinach (5/6). Person in charge indicated these foods were not previously frozen. 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. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed pepperoni, cheese, and caprese calzones at front counter at ambient room temperature. Person-in-charge (PIC) indicated calzones are cooked, held for 4 hours, then discarded. Establishment observed to have time as a public health control policy in place and is using policy for pizzas at front counter, but calzones were not observed to be under time as a control policy. 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. PIC stated all calzones were prepped at 11AM with a discard time of 3PM, and were documented as such on the written policy. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: diced tomato (7/23), cooked oyster mushrooms (7/20), cooked portabella mushrooms (7/20), chipotle ranch made with canned chipotles (7/19), cooked sausage (7/22), and jalapeno sauce made with canned jalapenos (7/4). Person in charge indicated these foods were not previously frozen. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 38 different types of pizza (made with either marinara sauce, cooked vegetables, or dairy cheese) with internal temperatures between 70*F - 75*F. Person in charge indicated they are supposed to record the time they make the pizzas and the time they discard the pizzas on a chart, but they did not fill the chart out today. The person in charge was unable to provide the inspector with a copy of their time as a public health control policy. 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. All TCS foods being held under time as a control that were prepared within the last hour were recorded on their time chart at time of inspection (pepperoni, pepp/sausage, pepp/pineapple, tomato ricotta, pepp/bacon); person in charge discarded all other time as a control pizzas because per their undocumented policy they discard pizzas at 2pm. Establishment must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection 08/09/24. REPEAT VIOLATION (2ND CONSECUTIVE).

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 lids in sanitizer in sanitizer compartment of 3-compartment sink; the sanitizer had a measured concentration of 0 ppm quaternary ammonia sanitizer. It was determined that the chemical dispenser does not dispense the correct concentration of sanitizer unless the lid is held down while dispensing; when the lid was held down 200 ppm quaternary ammonia sanitizer was observed. The lids were placed back in the wash compartment to be re-washed, rinsed, and sanitized. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration. Correct By: 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 marinara sauce (internal temperature 44*F - 46*F) stored in a mini fridge with a measured ambient temperature of 43.5*F using a min/max thermometer. The person in charge indicated that the sauce had been in the unit since last night and they did not measure the internal temperature today. Person in charge willingly discarded of the sauces. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

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 slices of pizza (with a variety of toppings) to be re-warmed per customer order with internal temperatures between 74*F - 114*F stored at room temperature. Person in charge indicated they were all made within the last hour and they all get discarded within an hour. Observed the establishment's pizza time chart was not filled out; person in charge was informed that they must fill out their pizza time chart in order to track how long the slices have been at room temperature and to ensure they get discarded within 4 hours. The pizza's were reheated to 135*F and the time was recorded on the pizza time chart. Discussed with the person in charge their time as a control policy. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 marinara sauce (internal temperature 44*F - 46*F) stored in a mini fridge with a measured ambient temperature of 43.5*F using a min/max thermometer. The person in charge indicated that the sauce had been in the unit since last night and they did not measure the internal temperature today. Person in charge willingly discarded of the sauces. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 03/01/24. Correct By: Correct Prior To Reinspection