Brooklyn V's Pizza

Inspector's notes

Observed cut tomatoes form 2 days ago in the walkin at 48F, ham at 48F, lasagna at 48F. Talked to staff about cold holding policy. Embargoed all TCS foods in the walkin for over 4 hours. Ensure that all TCS foods in the walkin are at 41F or less. Observed ice build up in the fan unit. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use utensils stored inside a container of water on the stove. The water was measured at 94F. Talked to staff about utensil storage. Ensure utensils for TCS foods while in use when stored in water at kept at 135F and above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes form 2 days ago in the walkin at 48F, ham at 48F, lasagna at 48F. Talked to staff about cold holding policy. Embargoed all TCS foods in the walkin for over 4 hours. Ensure that all TCS foods in the walkin are at 41F or less. Observed ice build up in the fan unit. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature in the walkin at 48F. All TCS foods in the walkin at 48F. Staff called a repair person during the inspection. Will re-inspection within 24 hours for the correction. Ensure that all cold holding units (fridges) are able to keep foods at 41F or less. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed in use utensils stored inside a container of water on the stove. The water was measured at 94F. Talked to staff about utensil storage. Ensure utensils for TCS foods while in use when stored in water at kept at 135F and above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility is storing in-use utensils for pasta in pot of water. Water is at 86F during the inspection. Talked to staff about storage options. Ensure that water is kept over 135F for use with in-use utensils. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling lasagna in walkin at 57F. Manager said the lasagna was cooked yesterday and cooled overnight in the sheet pan. Manager portioned the slices this morning, and at 57F at 430pm. Manager embargoed the foods today. Reviewed cooling techniques and times with staff. Ensure that cooled foods get to 70F within 2 hours, and below 41F within 6 hours total. Corrective Action: Corrected at time of inspection. See embargo form.

Inspector's notes

Observed pizza slices stored at room temperature at the display case, with no time stamp. Employee said they made at 130pm, and forgot to timestamp, employee labeled during the inspection. Ensure that all pizza slices out at room temperature are timestamped and removed within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty at time of inspection. A CFPM must be on duty during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several containers of TCS foods with date marks from October and early November. According to kitchen manager, all items were prepped yesterday or the day before, and that food is usually prepped every 3 days. Discussed proper date marking requirements and that all open, ready-to-eat TCS food must have an updated date mark within 24 hours. Kitchen manager updated date marks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee after using a cutting board and knife for cutting chicken, put soap on the knife and rinsed off the soap, and put back into service. Talked to staff about dish washing policy. Ensure that if using soap for dishes, that all 3 steps of wash/rinse/sanitize are completed before further service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed end of faucet at the 3 compartment sink well into the basin. Talked to staff about plumbing requirements. Ensure that end of faucets are at least 1 inch above the flood rim level at the sink basins. Will re-inspect within 3 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee touching shirt/arms/head then donning gloves to make pizzas. Talked to manager about hand washing. Ensure that employees are washing hands going from dirty tasks to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Facility has several pizzas out at room temperature, and have the policy to keep it there for up to 3 hours. Facility had no timestamps for the products. Talked to owner about policy, and timestamped all products, and all were set out less than 3 hours ago. Ensure that timestamp is marked for each pizza being left out. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd repeat.

Inspector's notes

Wine bar had personal item on area designed for pouring wine such as personal keys, cell phones, backpack, laptop, please store items elsewhere. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Dishwasher go from loading dirty dishes putting clean dishes only wiping hands off with a rag, Dish washer was asked to wash hands before putting away clean dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Cooked wings sitting out at basket fryer at 86*f degrees. Kitchen employee stated wings were to be saved for 20 minutes and re fried if another order came in. Discarded. Please maintain hot item intended for customer service above 135*F degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat violation* Active managerial control class required to avoid legal action. Observed left side small line reach-in open top section to be over stacked with cooked pasta, cut lettuce 47*f-53*f degrees items cooled in walk-in. Bottom portion of unit holding cubed cooked chicken and half and half 56*f degrees. Items embargoed. Walk-in cooler 5 large stacked tubs of covered shredded white cheese for pizzas 50*f degrees. Cheese had been shredded day of discussed with manager not to stack and cover large amounts of items that are even undergoing the slightest of a cooling process. Items with large mass exponentially increase time to cool. to 41*f degrees. cheese re portioned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Small bar fridge found holding portioned marinara sauce at 96*f degrees. Item moved to walk--in to cool. Please do not cool hot items in small reach-in fridges. Fridge does not have enough cooling capacity to drop temperature rapidly. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager present during inspection. A certified food protection manager is required to be present every hour this establishment is open. -----2nd repeat Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no towels at hand sink across from dish pit. PIC filled towel dispenser. Discussed having soap and towels at all hand sinks at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slicer with a heavy accumulation of build up on the arm that holds food to slice. Discussed cleaning thoroughly so there is no visible food debris on slicer. PIC will clean slicer. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed at 3 comp sink. Chlorine sanitizer system dispensing 0ppm. Had PIC call for service of system for repair. System should dispense chlorine sanitizer at 50-100ppm. Check daily to ensure proper concentration. Corrective Action: Corrected at time of inspection. 4-602.12 - Core: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed both microwaves on line with visible food debris inside. Microwaves should be cleaned when visibly soiled or once within 24 hours. PIC will clean both microwaves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Ranch dressing, blue cheese dressing, balsamic dressing, meatballs, sausage, mozzarella, ricotta and anchovies all holding at temperatures of 45-58*F in two separate units. One drink cooler and a make table on the line. Had PIC discard all above mentioned foods. See embargo. ----2nd repeat. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottle with yellowish liquid unlabeled. Discussed labeling all chemicals to prevent misuse. PIC will label chemical. Corrective Action: Corrected at time of inspection. ---2nd Repeat

Inspector's notes

Observed two units, a make table on the line holding at 55*F ambient temperature and a drink cooler establishment was holding salad dressing in at 53*F Ambient temperature. Had PIC call for service for both units. Discussed not using the drink cooler to hold foods. Owner stated he would replace the make table with a new one. Establishment has ample cold holding to move foods to another unit or will use ice until unit is replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cases of foods on the floor in the freezer. Discussed storing all food at least 6 inches off the floor. PIC moved foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose with a sprayer left under pressure connected to the mop sink. Discussed not leaving hose and sprayer connected to mop sink to avoid damage to the AVB valve and approved system. PIC disconnected hose. Corrective Action: 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 chicken wings and sausages at 65*F and 70*F sitting at room temperature. PIC stated both products were out for about 2 hours. Had PIC place both items in walk in cooler and discussed cooling after cooking for less time and placing items in cooler to cool. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed spray bottle with what PIC stated was degreaser without a label. Had PIC label bottle ---------2nd Repeat. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 pizza dough containers blocking paper towel dispenser at the hand sink near the big mixer. PIC moved crates stacked with containers away from the dispenser so it was more accessible. All handwash sinks shall be accessible and supplied with soap and paper towels. 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 establishment using time as a control for this pizza by the slice, without having the time documented when the pizza was cooked. Per pizza chef, pizzas were made at 11am. Chef wrote down the time. When using time as a control, the time the food was removed from oven/fridge must be documented so the time food is used does not exceed 4 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers -- Observed spray bottle of pink liquid on the dirty dish storage shelf. When chemicals are put in a separate container, the container must be labeled. PIC wrote contents on the bottle at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed bottle of what PIC said was degreaser without label. Had PIC label bottle. -------------2nd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked chicken wings cooling in covered containers in walk in cooler. Discussed uncovering food to cool completely and then covering once food has reached proper temperature of 41*F or below. Uncovered all containers. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed several boxes of foods and a plastic container of sausages on the floor in the freezer. Discussed storing all foods at least 6 inches off the floor to prevent contamination. PIC moved all boxes and sausages. Correct By: Corrected At Time Of Inspection