HAVOC House

Inspector's notes

Observed rack of glasses blocking the handwash sink by the CO2 canisters. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one live cockroach on the FRP wall outside freezer. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a gap between the wall and freezer juncture allowing for insect harborage. Seal and repaired all gaps between floors, walls, and ceilings such that it is smooth and easily cleanable. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 128.4°F water rinse temperature inside high-temperature warewashing unit, per min/max thermometer. Per person in charge (PIC), high-temp dish machine has been serviced for low water temperatures and establishment has attempted to delime/degrease dish machine according to manufacturer's recommendations. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature shall reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Establishment shall repair high temperature dish machine such that the surface temperature shall reach at least 160°F prior to re-inspection on 4/7/26. Corrective Action: Corrected at time of inspection. Repeat Violation: 3rd Consecutive

Inspector's notes

Observed 54°F-56°F internal temperature range, per probe thermometer, of marinara sauce, mozzarella cheese, pepperoni slices, diced tomatoes, shredded cheese, shredded chicken, artichoke dip and sausage bits inside prep cooler across from pizza oven. PIC stated listed TCS foods, (see embargo list), were placed into prep cooler more than 4hrs prior to inspection and could not confirm that a temperature check of the listed TCS Foods in the 4hrs prior to inspection.. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All TCS foods (see embargo list) improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 64.2°F ambient air temperature, per min/max thermometer, inside prep cooler across from pizza oven. Per food employee, prep cooler has been in disrepair for a couple days prior to inspection. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 4/7/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 143.2°F water rinse temperature inside high-temperature warewashing unit, per min/max thermometer. Per person in charge (PIC), high-temp dish machine was serviced for low water temperatures in weeks just prior to inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to only utilize 3-compartment sink until high-temp warewashing unit is repaired. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd Consecutive

Inspector's notes

Observed accumulation of dust along cover of fan next to clean utensil storage rack. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed risk of clean utensil contamination with PIC. Establishment shall clean fan cover prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 150.8°F water rinse temperature inside high-temperature warewashing unit, per min/max thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to only utilize 3-compartment sink until high-temp warewashing unit is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed filled unlabeled pump spray container underneath high temp warewashing unit. Per person in charge (PIC), pump spray container was left behind from pest control service and is used to store pesticides. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips for 3-compartment sink sanitizer. Establishment did not provide test strips for 3-compartment sink sanitizer at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide correct sanitizer test strips prior to re-inspection on 8/12/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed buildup of pink organic matter along drip tray of ice machine. Per Person in Charge (PIC), Ice machine is to be deep cleaned next week. All food-contact surfaces must be cleaned to sight and touch. Discussed ice machine cleaning frequency with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cutting board surfaces with deep cuts engrained into the boards next to prep line. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed cutting board cleanability with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust along cover of fan next to clean utensil storage rack. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed risk of clean utensil contamination with PIC. Must clean fan cover prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Shredded pork found in hot holding well at internal temperature of 111*F.

Inspector's notes

Observed cooked breaded chicken tenders being stored under heat lamp with an internal temperature between 96-120F. Per PIC, the cooked food is only kept under the heat lamp for

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. Observed metal container of chicken breasts with an internal temperature between 90-110°F. Per employee, the items had been out for less than 30 minutes. PIC placed them into a hot holding unit during inspection to return the food to the proper temperature. Ensure all TCS foods that are being hot held do not drop below 135°F. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed grease accumulated underneath the deep fryer units and on the handles of the cabinets. Ensure surfaces of facility are cleaned on a consistent schedule to preclude excess residue and debris build up. Correct By: Correct Prior To Next Routine 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. TCS foods in pizza topping refrigeration unit across from pizza oven found at internal temperatures of 48*F - 50* F*. Cold holding of TCS foods must be held at 41*F or below. Per PIC, majority of foods in unit were placed in +4 hours; some foods were restocked less than 2 hours. TCS foods in unit +4 hours were embargoed (see embargo sheet). ---------- PIC had food employee discard TCS foods that were +4 hours in unit; restocked TCS foods less than 2 hours in unit were placed in walk-in cooler for rapid cooling. Do not store TCS foods in unit until unit can maintain foods internally at a temperature of 41*F or below. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required Witnessed several food containers stacked wet on storage shelves. Allow food equipment to properly air dry prior to combining for storage. Correct By: Correct Prior To Next Routine Inspection

Core-4-603.12, C: Precleaning Several day dots found affixed to clean containers on shelves. Remove day dots prior to proper cleaning and sanitizing of food equipment. --------- Food employee began removing containers with day dots from shelves to properly clean at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Exposed wood found to entry of walk-in cooler. Repair structural surfaces so that they are smooth, durable, water resistant and easily cleanable. Correct By: Correct Prior To Next Routine Inspection