Peter Piper

Inspector's notes

Observed pre-portioned cups of ranch dressing and ranch dressing packets in the mini refrigerator ranging from 48*F to 50*F using probe thermometer, verified by person in charge (PIC). PIC stated the ranch was in the unit since yesterday and voluntarily discarded - see embargo form. Ambient temperature of unit was 51.4*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed most of the grout missing from the tiled floor of the dish room. Also observed broken or missing floor tiles. An accumulation of soil and debris was observed in the voids created by the absent grout/tile. Discussed repairing/replacing the grout and tile to deter pests and pathogen growth. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed an accumulation of an organic substance and debris on the plastic surfaces inside the chute/wall/ceiling of the ice machine. Discussed increasing the frequency of cleaning. According to PIC, the ice machine is cleaned every month and the most recent was 8/20/2025. Equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed most of the grout missing from the tiled floor of the dish room. Also observed broken or missing floor tiles. An accumulation of soil and debris was observed in the voids created by the absent grout/tile. Discussed repairing/replacing the grout and tile to deter pests and pathogen growth. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes and cooked pasta cold holding in the reach-in refrigerator near the chest freezer, with internal temperatures of 47-49F, probe thermometer, verified by person in charge (PIC). PIC voluntarily discarded the tomatoes and pasta, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed recently cut lettuce cooling in the walk-in cooler in a very deep (8"+), covered plastic container. PIC instructed employee to divide the cut lettuce among 2-3 other containers and cover loosely. Discussed proper cooling methods: 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. The salad must cool to 41F in 4 hours or less. PIC will review cooling methods with employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chipped/cracked areas on the strainer basket in the salad spinner, which was recently used and stored as clean in the prep area. Imperfections such as cracks and chips promote pathogen growth and are not an easily cleanable surface. The damaged plastic also may chip off and cause a physical contamination of the lettuce. Discussed replacing equipment that is in disrepair and the cleaning procedures for the salad spinner; PIC will replace at least the strainer. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, etc to ensure proper cleaning, limit pathogen growth and prevent contamination of food. 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 in the dough making room completely blocked by large plastic pitcher. Notified person in charge and they removed the pitcher to allow access to hand sink at time of inspection. ===Maintained so accessible at all times. Not used for other purposes than handwashing Correct By: Corrected At Time Of Inspection