Pizzeria Cubanflow

Inspector's notes

Hand sink hot water handle broken at time of inspection. Inspector went to wash hands and hot water would not run. Upon investigation, hot water handle was broken. PIC was able to use a wrench and allow flow to demonstrate hot water was reaching sink, but could not fix handle at time of inspection for employees to use hot water. 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: Correct prior to re-inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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: No towels at sink at time of inspection. Upon inspector request, cloth towels were brought. Paper napkins were used for drying provision until paper towels could be supplied 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee doing dishes at 3-compartment sink wash dishes with soap and water and then move to drying rack after washing, skipping sanitizer step. Food-contact surfaces must be properly sanitized after washing and rinsing. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese (62°F, 46°F, 44°F), and cut & whole ham (44°F, 44°F) in refrigerator holding above 41°F at time of inspection. PIC confirmed items had been placed there after purchasing them roughly 3 hours prior. Some cheese had been shredded on site in the interim. Items were moved to nearby freezer to rapidly cool to 41°F or below at time of inspection. 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

Observed unit refrigerator reporting at 49°F at time of inspection. Refrigerator was overfull, and all items in refrigerator were moved into nearby freezer to maintain them at 41°F or below at time of inspection. PIC was instructed to keep their thermometer in the refrigerator and ensure the internal temperature reached 41°F before placing any items back inside, and ensure refrigerator was reporting properly prior to re-inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese and ham stored directly in plastic grocery store bags with no other barriers between. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC was instructed to move all items in grocery bags to food safe containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flour and dough rolling station across from pizza oven. Menu process states all pizza dough will come pre-portioned and rolled at commissary. PIC confirmed ham and cheese to be cut and shredded on site for pizzas. Per MCEHC, Limited handling and preparation includes assemble-serve, heat-serve, and/or hold-serve of commercially processed food/beverage items. Corrective Action: Correct at once.