Pitch Pizzeria

Inspector's notes

Observed employee on the cookline use their cellphone and then put gloves on without properly washing their hands. Inspector had employee properly wash hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Addl Notes: Observed an employee at the handwash sink rinsing the soap off of their hands without lathering the soap for 10-15 seconds outside of the stream of water. Inspector had employee properly wash their hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged raw salmon stored above packaged tomato pizza sauce in the main walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sandwich cooler in the center of the cookline with TCS foods inside with a min/max temperature of 47.3*F. Per the person in charge (PIC) the cooler had been stocked the night before. The following products from inside the sandwich cooler were improperly cold held (internal temperatures 45*F - 54*F): cut tomatoes, cut lettuce, sliced cheese, caramelized onions, raw ground turkey, corned beef, cooked carrots, raw beef steak, raw ground beef, cooked pork, crab mix, raw ahi tuna, raw salmon, and prosciutto. All TCS foods improperly cold held were discarded by PIC at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a high heat warewashing machine thermometer with a dead battery. Person in charge (PIC) could not provide an alternative thermometer or battery for the device at time of inspection. Properly calibrated thermometers are required at all times for high temperature warewashers. Must provide a thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/31/2026.

Inspector's notes

Observed employee on the cookline use their cellphone and then put gloves on without properly washing their hands. Inspector had employee properly wash hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Addl Notes: Observed an employee at the handwash sink rinsing the soap off of their hands without lathering the soap for 10-15 seconds outside of the stream of water. Inspector had employee properly wash their hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged raw salmon stored above packaged tomato pizza sauce in the main walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sandwich cooler in the center of the cookline with TCS foods inside with a min/max temperature of 47.3*F. Per the person in charge (PIC) the cooler had been stocked the night before. The following products from inside the sandwich cooler were improperly cold held (internal temperatures 45*F - 54*F): cut tomatoes, cut lettuce, sliced cheese, caramelized onions, raw ground turkey, corned beef, cooked carrots, raw beef steak, raw ground beef, cooked pork, crab mix, raw ahi tuna, raw salmon, and prosciutto. All TCS foods improperly cold held were discarded by PIC at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a high heat warewashing machine thermometer with a dead battery. Person in charge (PIC) could not provide an alternative thermometer or battery for the device at time of inspection. Properly calibrated thermometers are required at all times for high temperature warewashers. Must provide a thermometer for establishment prior to re-inspection. Observed final rinse temperature of the warewashing machine above 160*F after running it six times. Corrective Action: Correct prior to re-inspection on 08/21/2026.

Inspector's notes

Containers of raw sausages and spice, pepperoni, and roasted tomatoes with a date mark of 6/6/25 held at 50 degrees F in reach in cooler in cook line of pizza section for more than 2 dyas. Manager discarded the food. Corrected at the time of inspection.

Inspector's notes

Reach in cooler in pizza cook line has an ambient temperature of 50-51 degrees F. Repair by next re-inspection to be able to maintain a temperature of 41 Degrees F or less.

Inspector's notes

Employee's container of food is stored with beers in reach in cooler in the bar. Manager was notified. Employee was trained to keep food in a designated area away from public food and drink. Corrective Action: 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. Pork tortilla soup cooked last night has an internal temperature of 48 degree F in walk in cooler. Item is stored in a deep container, with more than 8 inches depth with a lid on unable to cool down rapidly. Chef was advised to use ice steak or ice or store food in shallow container and in walk in freezer to cool down food per requirement from 135 to 70 degree F in two hours and from 70 to 41 degree F in four hours. Food item was discarded by chef. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Option to cook for salmon is provided on the menu but no parasite destruction letter issued by food processor is available in the establishment. Manager called supplier and requested the document. Document was send via email by the end of inspection. Correct By: Corrected At Time Of Inspection