Gus's New York Pizza

Inspector's notes

Did not observe a Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. Person in charge is currently working towards renewing their CFPM. 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 heavy grease accumulation on the main hood for the large pizza oven in the front service area. Discussed with person in charge to clean the hood on a more regular basis to prevent the accumulation of grease on the hood. The person in charge will have the hood cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a handwashing sink that was completely blocked by a table in the kitchen area. Person in charge relocated the table so that the handwashing sink was accessible. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an excessive accumulation of grease and oil under and around the fryer in the main kitchen area as well as observed food debris on the walls near the fryer and also throughout the prep areas in the kitchen. Also observed heavy accumulation of grease on the fryer hood. Discussed with person in charge to clean the kitchen more frequently to prevent the accumulation of grease and other food residues in the kitchen. Person in charge will have the fryer area, hood and walls cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Hand washing sink in front area did not have cleanser available. Instructed PIC to stock cleanser. Discussed required hand washing supplies. 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 individual sauces in bin by register. They measured with internal temperature ranging between 50-55 degrees F. Per PIC, they were prepped a couple of hours ago. Instructed PIC to either refrigerate or cover containers in ice bath. Discussed cold holding 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 individual ranch dressing cups stored on the service line measuring with an internal temperature of 77 degrees F. Per PIC, they were made approximately 2 hours ago and they meant to turn the refrigerated area of the line on. The ranch dressing cups were placed in the walk-in to rapidly cool. Discussed cold holding Correct By: Corrected At Time Of Inspection