Peter Piper

Inspector's notes

Observed shredded mozzarella cheese prepped at 11am in tightly packed 6 in containers located in the walk-in fridge with an internal temperature of 43°F. TCS foods must be cooled in: 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-portioned bags of thawed boneless chicken wings in the bottom of the reach-in cooler with a prepared date of 4/16. Notified person in charge and they discarded the boneless chicken wings. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed pre-portioned bags of thawed bone-in and boneless chicken wings in reach-in cooler without date mark labels on them. The person in charge (PIC) stated the wings were thawed and placed in the reach-in 2 days prior to the inspection. At the time of inspection, requested the PIC place date mark labels for chicken. Ready-to-eat (RTE)/TCS foods requiring date marking must be labeled within 24 hours and sold or discarded after 7 days (including the day it was prepared as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Time as a Public Health Control (TPHC) timers not set up for salad/pizza bar station or pepperoni and cheese pizzas on food rack out at room temperature. The PIC stated the TCS items were made approximately 1 hour prior to the inspection (11:00 AM). All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Several small bags of boneless chicken, in small cold holding unit, stacked on top of each other with an internal temperature ranging 45-48*F. Person in charge stated food was bagged 2 hours prior to inspection and was in the cooling process. All cooling foods should be loosely sealed and spread out for proper cooling to 41*F before storage. Recommended placing foods in walk in on trays. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Small cold holding unit with celery and salad mix near fryers, leaking, causing standing water underneath the unit. All areas should be smooth, easily cleanable, and in good repair. Person in charge to place work orders. SECOND CONSECUTIVE VIOLATION Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Collow. Person in charge placed foods in walk-in. Foods reached an internal temperature of 41*F within 1hr and 15min. Recommended checking ambient temperature of units prior to use. d 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. Diced mozzerella, pepperoni, sausage, cut tomatoes, ham, and tomato sauce with an internal temperature of 43-50*F. Person in charge mentioned foods had an internal temperature of 41*F within 2hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge had employee place some foods on ice and some in walk-in. Foods began dropping in temperature within 15min (41*F-48*F). Recommended checking ambient temperature of units prior to use. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Large makeline unit with an ambient temperature ranging 46 (bottom compartments)-53*F (top compartments). Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced once parts are received. Manager to provide work order invoice once completed. Re-Inspection to occur by 10/20/2023. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be discarded every 6 hours if holding at 70*F or below (4hours if above 70*F), or held on ice or in walk-in at 41*F. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Small cold holding unit with celery and salad mix near fryers, leaking, causing standing water underneath the unit. Large make line unit with deteriorating metal on bottom panels in unit. Exposing material underneath and causing rust, allowing the surface to be rough, and not easily cleanable. All areas should be smooth, easily cleanable, and in good repair. Person in charge placed work orders. Correct By: Correct Prior To Next Routine Inspection