Amici Pizza

Inspector's notes

Observed several RTE/TCS foods without date marking at time of inspection including cooked pasta, pesto, half & half, sliced cheese, and sliced deli meat. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink in food prep area with extremely low hot water pressure. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several RTE/TCS foods without date marking at time of inspection including cooked pasta, pesto, half & half, sliced cheese, and sliced deli meat. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged and expired quat test strips. PIC stated they had no other quat test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/24/2026.

Inspector's notes

Observed handwashing sink in food prep area with extremely low hot water pressure. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed line cook prepping salad and handling croutons and cheese with bare hands. Upon observation, cook conducted proper hand wash and put on gloves. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed light gap in back door of the establishment. Outer openings of food establishment shall be protected against the entry of insects and rodents. Corrective Action: Correct prior to next inspection

Inspector's notes

Observed sanitizer bucket with low concentration of sanitizer. Quat sanitizer dispensing solution that is too low in concentration, PIC called rep to adjust it at the time of inspection. PIC added more quat to bucket until test strip read in range. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk-in refrigerator several TCS items with internal temperatures of 47*F to 57*F measured with a probing thermometer. Per person in charge (PIC) the items were made on 9/9/25 and placed in the walk-in the previous day. The TCS items were in containers deeper than 4 inches: Pizza Sauce, marinara sauce, and cooked wings. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were embargoed and discarded by PIC at time of inspection. Discussed with PIC to store the canned ingredients in the refrigerator prior to prep to assist with cooling parameters. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked meatballs date marked for 9/2/25. Also observed some dates difficult to read, some dates that were from the previous batch and were not taken off when container was cleaned, and some TCS items with the day of the week but not the actual number date. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). The cooked meatballs past 7 days of preparation were discarded by PIC at the time of inspection. All other items of RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the sandwich prep table to have cooked grilled chicken and cooked chicken cutlet at 51*F on the top part of the unit. Per PIC the chicken was cooked and placed in the unit an hour and a half prior to inspection. Discussed with PIC 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. Sandwich prep tables are not designed for cooling TCS items and all TCS items shall be placed in the sandwich prep tables at 41*F. PIC relocated cooked grilled chicken and cooked chicken cutlet to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed in the reach-in next to the stove to be at 57*F measured with a min/max thermometer and several TCS items were internally 54*F to 59*F. Per person in charge (PIC) the TCS items in the unit for more than 4 hours: cooked spaghetti, cooked bowtie, cooked fettucine, cooked angel hair, and cheesecake, cannoli cheese and limoncello mascarpone. Those items were embargoed and PIC discarded at time of inspection. Unopened boxes of cheesecake, cannoli cheese and limoncello mascarpone were opened and were observed to be at 41*F and were relocated to adequate refrigeration. Rigatoni had been cooked and placed in the unit 2 hours prior to inspection and was at an internal temperature of 80*F. Discussed with PIC to reheat the pasta to 165*F and follow approved cooling of 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the sandwich prep table to have cooked grilled chicken and cooked chicken cutlet at 60*F on the top part of the unit. Per PIC the chicken was cooked and placed in the unit an hour prior to inspection. Discussed with PIC 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. Sandwich prep tables are not designed for cooling TCS items. PIC relocated cooked grilled chicken and cooked chicken cutlet to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Sicilian bread loafs stored directly in black garbage bags. Discussed with PIC use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC removed and used food grade plastic food wrap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups and hotel pans wet stacked and stored away as clean. Discussed with Person in Charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pizza trays and Sicilian bread pans with dark black flaky encrusted buildup on all the screens at the pizza oven. Discussed with PIC the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

>>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in Charge (PIC) will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. PIC placed a 'do not use' sign on the dishwasher at time of inspection. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed in the walk-in, a 55 gal food grade container with pizza sauce. The sauce had internal temperature 51*F in the center and 47*F along the edges. Per PIC the pizza sauce was made and placed in walk-in the previous evening before inspection. Discussed with PIC that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The pizza sauce was embargoed, and the PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed at the hand sinks by the pizza oven and in the kitchen without caulking along the wall and splashguards. Discussed with PIC to seal fixed equipment as it is not easily movable for proper cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed several pizza trays with dark black flaky encrusted buildup on all the screens at the pizza oven. Discussed with PIC the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The trays were replaced with new ones at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

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 a large cooking pot deeper than 6 inches with marinara of an internal temperature 47*F in the walk-in refrigerator. Per person in charge (PIC) the marinara was made and placed in walk-in approximately 9pm the evening before inspection. Embargoed the marinara. PIC discarded marinara at time of inspection. Discussed with PIC Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Provided cooling handout to the PIC. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>>Observed several cooking sheet pans heavily encrusted with black soil accumulation. Per PIC the pans are used for Sicilian bread baking. PIC took cooking sheet pans to soak in three compartment sink. Per PIC the pans will get scrubbed and replaced if they are not able to get clean. Discussed with PIC the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Correct By: Correct Prior To Next Routine Inspection