Vero Chicago Pizza

Inspector's notes

No CFPM onsite at the 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 employee drinks, opened cans and personal food stored on top of food prep and storage areas throughout the kitchen and bar. 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 a large buildup of pink and white organic growth on the underside of the ice production area of the ice machine. All food-contact surfaces must be cleaned to sight and touch. Empty ice bin and thoroughly wash, rinse and sanitize bin prior to the next routine inspection to remove organic growth. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a buildup of food debris on the piercing blade and sides of the can opener. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher drain line unsecured so the end of the drain line is held below the flood rim of the floor sink. A 1 inch air gap above the floor sink must be maintained. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large buildup of pink and white organic growth on the underside of the ice production area of the ice machine. All food-contact surfaces must be cleaned to sight and touch. Empty ice bin and thoroughly wash, rinse and sanitize bin prior to the next routine inspection to remove organic growth. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a buildup of food debris on the piercing blade and sides of the can opener. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No quat strips available to verify sanitizer concentrations. 3 comp sink not in use at the time of inspection, but sanitizer dispenser was observed mixing sanitizer at 0ppm quat. Observed water damaged chlorine sanitizer test strips at the low temp dishwasher in the back kitchen. Observed a missing cap to the sanitizer tube. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 2/20/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the dishwasher drain line unsecured so the end of the drain line is held below the flood rim of the floor sink. A 1 inch air gap above the floor sink must be maintained. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager 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 employee sneeze into their arm, and then place a pizza in the oven prior to washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table to the right of the pizza oven, observed cooked chicken with internal temperature of 44-45 degrees F. PIC stated items have been there for about 4 hours. PIC discarded at time of inspection. In the cold table across from the pizza oven, observed pizza sauce with an internal temperature of 44-45 degrees F. PIC stated item has been in unit for 3 hours. PIC relocated to walk in cooler to cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in cold table next to cooks line, observed pre-portioned penne with no date mark and pre-portioned cooked beef with no date mark. PIC stated items were prepared Saturday. In the same unit, observed pre-portioned spaghetti with no date mark. PIC stated item was prepared Sunday. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 7 bags of penne pasta and 6 bags of spaghetti in the reach in cooler with a date mark of 2/1. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, deep plastic container of marinara sauce in the walk in cooler with an internal temperature of 120-124 degrees F after 1 hour of cooling. 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.