My Slice

Inspector's notes

Observed no paper towels or hand drying provision at hand sinks in kitchen at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at sinks in kitchen or restroom.

Inspector's notes

Observed two cans of tomato sauce in dry storage area with deep dents in them. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe.

Inspector's notes

Observed chlorine sanitizer concentration in dish machine at 0ppm after running machine three times. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked peppers in walk-in cooler at 46°F that had been cooked two days prior to inspection. Observed cheeses, cooked chicken, cooked al pastor in cold holding unit with internal temperatures between 55°F and 60°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large mixer used to make pizza dough with dough residue and surrounding areas with an accumulation of flour. 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 light fixtures with no protective covering over bulbs. All light fixtures must have protective coverings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels or hand drying provision at hand sinks in kitchen at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at sinks in kitchen or restroom.

Inspector's notes

Observed two cans of tomato sauce in dry storage area with deep dents in them. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe.

Inspector's notes

Observed chlorine sanitizer concentration in dish machine at 0ppm after running machine three times. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked peppers in walk-in cooler at 46°F that had been cooked two days prior to inspection. Observed cheeses, cooked chicken, cooked al pastor in cold holding unit with internal temperatures between 55°F and 60°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding unit containing TCS foods with a minimum internal temperature of 54.3°F. Observed cheeses, cooked chicken, cooked al pastor in cold holding unit with internal temperatures between 55°F and 60°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All TCS foods had been placed in unit 20 minutes prior to inspection and were placed in walk-in cooler to rapidly cool. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 5/14/26

Inspector's notes

Observed large mixer used to make pizza dough with dough residue and surrounding areas with an accumulation of flour. 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 light fixtures with no protective covering over bulbs. All light fixtures must have protective coverings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm after running and priming the machine several times. Please ensure chlorine sanitizer solution concentrations are maintained at 50-100ppm. PIC instructed staff to manually wash dishes and re-wash, rinse, and sanitize recently-cleaned dishes and utensils at 3-compartment sink until sanitizer concentrations at the dishwasher are verified at the appropriate level. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed drain line from customer self-service soda tower connected to condensate pump leading to floor drain. Plumbing systems shall be maintained in good repair. Please re-route drain line to floor sink and remove the condensate pump prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels were available at hand sink closest to pizza make station while food was being handled, and employee stated that they were drying their hands with a cloth towel instead. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided paper towels to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer solution concentration at mechanical dishwasher was measured at 0ppm after running and priming the machine several times. The attached sanitizer container was empty at time of inspection. Please ensure chlorine sanitizer solution concentrations are maintained at 50-100ppm. PIC instructed staff to manually wash dishes and re-wash, rinse, and sanitize recently-cleaned dishes and utensils at 3-compartment sink until sanitizer concentrations at the dishwasher are verified at the appropriate level. Corrective Action: Corrected at time of inspection.

Inspector's notes

No covered receptacle was available at unisex restroom in dining room area. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Protective shielding was missing from several light fixtures in main kitchen. Please ensure light bulbs are protected by a shielding that can effectively protect from contamination of clean equipment or food items. Corrective Action: Correct prior to next routine inspection.