Mod Pizza

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 cooked pizzas being pulled out of oven and placed directly onto countertop (near where pizza boxes are stored). Pizzas are then moved from countertop to plates or boxes. Countertop is worn, scratched, and heavily chipped. PIC will ensure that all food contact surfaces are smooth, durable, and easily cleanable. Establishment will re-surface counter to continue placing pizzas directly onto surface; alternatively, cutting boards or single use paper may be used as a barrier between the counter and food items. PIC began placing pizzas directly onto plates and into boxes at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 diced tomatoes with an internal temperature of 45*F - 46*F. Person in charge indicated they were diced around 9 am (~ 5 hours before inspection). Person in charge willingly discarded of the tomatoes. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following time/temperature controlled for safety foods in the middle refrigerated prep unit with internal temperatures between 44*F - 50*F: vegetarian sausage, roasted corn, roasted peppers, cooked chick peas, chopped romaine lettuce, ranch dressing, and salad mix cut lettuce. The measured ambient temperature of the unit using a min/max thermometer was 39.2*F. Person in charge indicated they took internal temperatures at 11:20 am and the foods were all 41*F and below. Person in charge added ice to foods on the top portion of the unit and the those foods had internal temperature of 43*F at the end of the inspection. Person in charge indicated they do a temperature check at 3:30 pm and any foods that are above 41*F get tossed if they were prepped more than 4 hours before inspection. 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,Repeat Violations: 4th

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 2 wiping buckets with 500 ppm quaternary ammonium sanitizer. Employee was making new buckets and made sure to dilute the new buckets to between 150 ppm and 400 ppm. The old buckets were discarded. 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