Maricopa County Logo

Villa Pizza No 1204

Permit ID: FD-08846

Permit Type: E & D

4568 E Cactus Rd SP #103 Phoenix 85032


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge..........Employees unable to demonstrate knowledge of basic food practices in food operations. Provide training to employees. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by; (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include; (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; (4) Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following; (a) Cross contamination, (b) Hand contact with READY-TO-EAT FOODS, (c) Handwashing, and (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT.
02
Management Awareness; policy present
Priority Foundation-2-102.11(C)(2),(3) and (17), Pf: Demonstration; Explaining Disease Transmission and Symptoms..............No illness policy available for employees. Provide illness policy. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:(2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
Correct Prior To Reinspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash............Employee touched dirty apron and book then proceeded to work with pizza dough without washing hands. Instructed employee to wash hands after contamination has occurred. Discussed proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance............At front handwashing sink, employee drink cups stored in basin of sink. Employee discarded drink cups. A handwashing sink is to be used for the sole purpose of handwashing. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS............In ice machine, ice shield with accumulation of pink residue. Maintain clean. Discussed regular cleaning of ice machine to prevent build up of residues. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding................At front service line, baked ziti, chicken wings, and meatballs with internal temperatures of 112*F-131*F. Per employee, baked ziti, chicken wings, and meatballs were heated <4 hours. Instructed employee to re-heat TCS foods to the proper temperature. Discussed proper hot holding temperatures with employees. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding..........At front service line, caesar salad and greek salad with internal temperatures of 59*F-65*F. Per employee, salads were removed from walk in cooler <4 hours. Instructed employee to move salads back to walk in cooler to rapidly cool back down to the proper cold holding temperature. Discussed proper cold holding temperatures with employees. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
22
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded............At front service line, alfredo with cheese pizza past 4 hour discard time, per the time as control procedures. Alfredo with cheese pizza was discarded. See embargo form. Discussed 4 hour discard time for TCS foods using time as control with employees. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours; (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation.............No written time as control policy available at time of inspection. Provide written time as control policy before re-inspection. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service; (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence............At front pizza prep area, several (<5) live small roaches found. Per district manager, pest control is provided every 15 days and mall management has been notified. Maintain establishment free of live insects with approved pest management. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13.
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices...........No quat test strips available for sanitizer. Provide test strips before re-inspection.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained............At 3 compartment sink, hose attached to faucet with sidekick valve. Remove sidekick valve. Provided Maricopa County plan review handout regarding backflow prevention. Back handwashing sink with leaking faucet. Repair. Front handwashing sink not draining properly. Repair. Correct above three issues before re-inspection.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods...........Under 3 compartment sink, hole in wall under wash compartment. Repair before re-inspection.
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 4 Priority, 6 Priority Foundation and 4 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager...........No certified food protection manager at establishment. Provide food protection manager certification before next routine inspection. (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (2nd Consecutive Violation). A pattern of non-compliance for foodborne illness risk factor violation #06, 2-301.14 and #19, 3-501.16 (A)(1) have been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. Routine inspection report was emailed to the establishment. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


Quick Search