Maricopa County, AZ

King Pin Grill & Pizza

Permit ID: FD-34858

Permit Type: E & D

8925 N 12th St Phoenix 85020

*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed raw ground beef stored above ready-to-eat beef chili in walk-in unit. Person in Charge rearranged walk-in to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed beef chili, marinara, and nacho cheese in steam table ranging in the middle from 111°F-122°F. Per Employee the TCS food was reheated over two hour ago. Person in Charge discarded TCS food. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed sliced/shredded semi-hard cheeses (pepper jack/cheddar) in tall reach-in with temperatures ranging from 46°F-52°F for less than four hours. Person in Charge cooled down TCS in freezer and shall discontinue use of units until capable of adequately holding food cold. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking Observed milk, hot dogs, beef chili, sausage, diced ham and baked beans opened over 24 hours without date marking. Person in Charge marked TCS food. TCS food prepared and packaged by a Food Processing Plant that does not meet the criteria to be exempted must be clearly marked at the time the original container is opened and is held for >24 hours to indicate date/day the food shall be consumed on premises, sold, or discarded.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Observed facility without a probe thermometer. Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3 with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed mop sinks with an unapproved system set up. Employee disconnected set ups at mop sinks. A plumbing system shall be designed, constructed, and installed according to law.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 4 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. In lieu of re-inspection adequate proof of correction may be provided via electronic means. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #19 and #49, [3-501.16(A)(1) and 5-202.11 (A)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. **Discussed ice machine, sloped drain, disposition, and chemical concentration. Inspection Report Email.


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.