Master Pizza

Inspector's notes

Observed multiple areas in the kitchen and throughout the establishment with a buildup of food, oil, and debris. Fryer is coated with oil on all sides. Dust is covering tarp around pizza oven. Flour is covering multiple tables. There was burnt pizza crust crumbles accumulating on and around table near pizza oven. Discussed with person in charge that facility needs to be cleaned to sight and touch. Discussed with person in charge (PIC) that food debris should not be left to accumulate. When food debris is left to accumulate it increases risk of pests and contamination. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple appliances and equipment that are in disrepair, unusable, and/or unnecessary. Discussed with PIC that unnecessary items are cluttering up the space and making it difficult to maintain sanitary conditions. Items and clutter also make it difficult to move around the space. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pizza on a cutting board at food prep table that Person in charge (PIC) stated was their personal lunch. Discussed with PIC that employee food and drinks need to be in a designated area, away from food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple area in the kitchen that had food debris left from the night before, including the slicer, shredder, dough rolling table, hot sauce bowls, cutting boards, knives, etc. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. ***A pattern of non-compliance is observed, first consecutive violation.

Inspector's notes

Observed multiple TCS foods (cut mushrooms, cut onions, pizza sauce, etc.) in cold-holding units without date markings. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bottles of prescription medications in food service areas, including RX bottles on and under counters near food items, and RX's in the refrigerator. Discussed having a designated area for all employee medications away from food, food surfaces, and food containers. Discussed having a sign up that clearly states employee area. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cookie sheets with dehydrated sliced mushrooms. Mushrooms were dehydrated the previous day and sitting out. Discussed with person in charge (PIC) that a variance is required for dehydrating mushrooms as it is a specialized process. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC took the dehydrated, sliced mushrooms home voluntarily. Please see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single service containers (pizza boxes and to-go containers) being stored on the ground between prep table and wall in the kitchen. Discussed with person in charge that this increases risk of contamination. PIC will store the containers higher and away from food, chemicals, dust, or debris to reduce risk of contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple areas in the kitchen and throughout the establishment with a buildup of food, oil, and debris. Fryer is coated with oil on all sides. Dust is covering tarp around pizza oven. Flour is covering multiple tables. There was burnt pizza crust crumbles accumulating on and around table near pizza oven. Discussed with person in charge that facility needs to be cleaned to sight and touch. Discussed with person in charge (PIC) that food debris should not be left to accumulate. When food debris is left to accumulate it increases risk of pests and contamination. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one of the employee bathrooms in need of cleaning. The bathroom is currently being used for storage. Discussed with person in charge (PIC) that the bathroom needs to be cleaned to reduce contamination to other areas of the establishment. Also discussed with PIC that the personal items (clothes, sneakers etc.) should be stored elsewhere and not at the establishment to reduce clutter and make cleaning easier. All plumbing fixtures (handwash sinks, urinals, and toilets) must be maintained clean. Clean prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple appliances and equipment that are in disrepair, unusable, and/or unnecessary. Discussed with PIC that unnecessary items are cluttering up the space and making it difficult to maintain sanitary conditions. Items and clutter also make it difficult to move around the space. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation.

Inspector's notes

Observed no paper towels at hand wash sink near the 3-compartment sink. Discussed with Person in charge (PIC) that paper towels need to be stocked at all hand washing sinks. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation.

Inspector's notes

Observed food debris on food-contact surface throughout the kitchen. Cutting boards that need to be cleaned and sanitized. Food prep stations that were not cleaned before use. Person in charge (PIC) stated that they were in the process of cleaning before inspection and will continue cleaning. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 09/19/24.

Inspector's notes

Observed multiple spray bottles throughout the establishment without a label. Also observed a spray bottle with brown liquid at cook station. Person in charge (PIC) stated the liquid is liquid smoke mixture. Discussed with PIC that all bottles need a label. PIC used a marker to write labels on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths throughout the establishment. Some of the wiping cloths were visibly stained, and soiled. Some of the wiping cloths were hanging over counters and food prep areas. Some wiping cloths were piled up on the floor. Also observed multiple wiping cloths on cutting boards. Discussed with person in charge (PIC) that all wiping cloths need to be cleaned. Clean wiping cloths need to be stored in designated area. Soiled wiping cloths need to be kept in a separate designated area until they are ready to be washed and dried properly. In-use wiping cloths need to be stored in a sanitizer bucket. All wet in-use wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple areas of the establishment that had unnecessary boxes, household items, shoes, broken appliances, and equipment. Some areas of the kitchen and storage area were not accessibly due to clutter and appliances blocking access. Discussed with person in charge (PIC) that these items need to be removed, and the establishment needs to be cleaned to sight and touch. PIC stated that another person is coming to help move the unnecessary items out and clean these areas. PIC shall have clutter removed and areas ready to inspect by reinspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 09/19/24.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw bacon and raw shelled eggs above soda in walk in cooler. Discussed with PIC that all raw meat products must be stored below ready to eat food items. Bacon and eggs were moved to bottom shelves. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed facility using chemical dishwasher and quat pump for 3 compartment sink but missing chlorine and quat test strips to test sanitizer solutions. Discussed with PIC that test strips are required to check solution concentration. re-inspection for 2/1. Correct By: Correct Prior To Reinspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed employee food items intermingled with food for establishment through out facility Explained to PIC that personal items needs to be clearly separated from food for establishment. Correct By: Correct Prior To Next Routine Inspection