Yo Pauly's New York Pizza

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At front counter, pizza by the slice/ 70*F without start/discard time documentation. Per manager, pizza was made and placed out for service about one hour. Employee provided start time on pizza by the slice. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, ambient temperature of cooler was 44*F-45*F, taken with inspector thermometer. Internal temperatures of TCS foods were within normal temperature ranges. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: In walk in cooler, uncooked pizza sauce/ 65*F-75*F prepared, stored in uncovered containers >6 inches deep, and cooling within normal time parameters. Per manager, pizza sauce is made with room temperature products. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Recommended using cold water, shallow containers, or ice wands to aid in rapid cooling. Instructed employee to portion pizza sauce to shallow containers to continue the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, light bulb not shatterproof or shielded. Provide shatterproof or shielded light bulb to prevent contamination. (A) Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In wiping cloth sanitizer buckets, observed quaternary ammonium concentration over 500ppm. Sanitizer was diluted by staff to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 cheese pizza/72F being held at room temperature and being monitored using time as a control; however the discard time was not noted for the pizza. Staff promptly time stamped the pizza at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed two containers of marinara sauce/57-60F in containers over 12 inches deep. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. It was determined that the sauces were within safe cooling time parameters. The sauces being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic wrapped, unfolded pizza boxes stored directly on the floor. Maintain elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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.

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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......In the walk-in cooer, observed tomato pizza sauce mixture/67-70F in container over eight inches deep. Per staff the sauce had been prepared from room temperature and was within safe cooling parameters. It was transferred to two shallow containers to facilitate the cooling process. Cooling procedures were reviewed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......Observed plastic wrapped, unfolded pizza boxes stored directly on the floor. Maintain elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-4-602.13, C: Nonfood Contact Surfaces.....Soiled shelving in the walk-in cooler. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Mop sink faucet atmospheric vacuum breaker is leaking. Repair as needed. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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......In the walk-in cooler, observed tomato sauce mixture/66F stored about 12 inches deep in an uncovered container. The sauce, per manager, was still within safe cooling parameters and was transferred to containers at levels of four inches or less to facilitate the cooling process. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......Observed plastic wrapped, unfolded pizza boxes stored directly on the floor. Maintain elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd