Vero Chicago Pizza

Inspector's notes

Observed cooked meatballs cold holding on the top portion of the reach in unit on the preparation line at internal temperature of 49 deg F. Kitchen manager informed the meatballs had been in unit since the night prior and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta with a preparation date of 7/01/26 cold holding in reach in unit on the preparation line. This exceeds the seven days of date of discard. Manager discarded pasta during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large cutting board on main reach in unit in preparation area exhibiting signs of wear. Repair or replace cutting board. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large amount of debris on the surface of floor area and on equipment in the food preparation area. Clean frequently to minimize contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed employee cleaning glassware at 3 compartment sink at the bar; by washing and rinsing the glassware then dipping the glassware for 3 seconds in a quat ammonium sanitizer before placing in a dish rack to dry. Instructed PIC that all food contact surfaces must be washed, rinsed and when using quat as a sanitizer, that the equipment must be in contact with the quat sanitizer for 1 minute before putting away to air dry. Had employee re-wash, rinse and sanitizer dishes at time of inspection. When using a quat ammonium as a sanitizer, the dishes must have a contact time with the solution for at least a 1 minute.

Inspector's notes

Observed no CFPM on site at time of inspection. 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 tomato sauce with an internal temperature range of 111F-115F located on the stove in a large metal pot in the kitchen. Per PIC, the sauce has been on the stove for less than 2 hours at time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager observed at time of inspection. 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 organic matter build-up inside the fountain nozzle holder at the bar. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed employee cleaning plastic and metal container, and utensils used for prepping food items at 3 compartment sink by washing and rinsing equipment then dipping the equipment for 3 seconds in a quat ammonium sanitizer before placing in a dish rack to dry. Food-contact surfaces were properly sanitized at time of inspection. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 chemical spray bottles located in the bar without labels. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed the bar well with ice storing a wine bottle in the well, with the ice being used as an exterior coolant and an ingredient. The employee burned all the ice. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand sink at bar closest to wine storage blocked with box. Discussed with PIC that hand sink must be accessible at all times. Box was removed. Correct By: Corrected At Time Of 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. Observed covered container of chicken holding 60 F, per PIC chicken was made 1 hour prior. Discussed with PIC that chicken cannot be covered until fully cooled to 41 F. Chicken was placed on tray to cool properly. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 facility using quat sanitizer for three compartment sink with no test strips. Discussed with PIC that quat test strips are needed to check concentrations of quat sanitizer. Re-inspection by 12/21, PIC can provided proof of purchase through email. Correct By: Correct Prior To Reinspection