John Doe

Inspector's notes

Observed walk-in door not self-latching. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in-use long pizza spatula stored against wall with spatula part in contact with wall. Ensure in-use utensil is stored in a manner that prevent contamination from equipment/premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes being held at room temperature having an internal temperature of 68*F. Person in charge states they were left out 2 hours prior to 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

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 no paper towels at the handwashing sink near the back door at time of inspection. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. 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 cooked mushrooms in the reach in with a temperature of 56*F in a reach in fridge with a cover, condensation, and in a deep pan at time of inspection. Per employee mushrooms were made the day prior and were embargoed at time of inspection. Discussed proper cooling methods with person in charge (PIC) -shallow pans, ice baths, lids off. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. 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 prepped pepperoni, margarita, and cheese pizza containing mozzarella cheese with temperatures at 52 to 54*F on a bakers rack out at ambient temperature at time of inspection. Per employee all pizzas were out for an hour prior to inspection. All pizzas were moved to the walk-in to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection