Doda's Pizza

Inspector's notes

The manager stated they wash, rinse, and then dry dishes at the three-compartment sink. Re-educated staff on the importance of sanitizing dishes to kill bacteria. Staff must wash, rinse, and sanitize all dishes used in the kitchen. Also discussed were the requirements for wiping bucket sanitizers when wiping down food contact surfaces. No dishes were being washed at the time of inspection. EHS shared our toolbox for further educational opportunities. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara meatball sauce (115°F) hot holding below 135°F in the steam table. The sauce had been in the steam table for less than 1 hour and was heated on the stove prior. Alerted the manager, who reheated the meatball marinara on the stove at time of inspection. Staff to turn on the steam table and ensure it is hot before transferring product into the unit. Discussed hot holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red marinara(117°F) and marinara and meatballs (119°F) measuring below 135°F in the hot holding unit. Foods in the hot holding unit had been placed in the hot holding unit an hour and a half earlier. After speaking with staff it was determined the hot-holding items were not reheated properly. Hot holding foods in the hot holding unit are to be fully reheated to 165°F on the stove before being moved into the hot holding unit. Staff properly reheated the red marinara and marinara meatballs at the time of inspection. Discussed reheating requirements with staff. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. Observed marinara sauce (89-101°F) in the hot holding unit below 135°F. Alerted staff who told me the marinara had been placed in the unit a little over 1 hour prior to reheat. Staff moved the marinara to pots on the stove to reheat it to 165°F before returning the marinara to the hot holding unit. Discussed reheating and hot holding requirements with staff. 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 peperoni (55°F) and ricotta cheese (52°F) anchovies (50°F) cold holding above 41°F in the main prep table. Staff stated the items had only been in the prep table for around 2 hours and they were moved to an adjacent prep table, at time of inspection. Staff stated they had already called in maintenance for the unit earlier in the day. Upon further investigation, it was revealed that the unit had become opened when some trays had tipped over in the middle of the night. The unit was determined to be working when properly closed and read 40.8°F on the min/max. Discussed the importance of routinely checking cold holding food temperatures. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Observed two knives used to cut sandwiches stored between the prep refrigerator and prep cooler on the main preparation line in the kitchen. Ensure all utensils are stored in a manner that does not contaminate the food contact surface of the knife. Knives were placed on top of the prep table cutting board at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed heavily soiled flooring underneath equipment on the main kitchen with the greatest amount of debris under the fryers on the main cook line. Clean and maintain clean. Correct By: Correct Prior To Next Routine Inspection