A-1 Pizza & Wings
Permit ID: FD-46529
Permit Type: E & D
6514 W Bethany Home Rd Suite 2 Glendale 85301
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.12, C: Cooking and Baking Equipment
The conveyor of the pizza oven had the gross accumulation of food debris to the point were it was hanging off. This indicates that it is not be cleaned at the proper frequency. Clean thoroughly and maintain by clean at a frequency that will prevent accumulation.
Correct Prior To Next Routine Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding
Employee was attempting to re-heat meatballs in tomato sauce in steam unit. When temperature was taken product was at 56° F and employee stated that it was just put in unit. After 15 minutes anther temperature was taken with no change in center. Employee was advised to remove place in a pot and re-heat rapidly on stove.
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
All TCS items in the walk-in cooler were at 45° F. It was determined that the thermostat had been moved to a temperature higher than required cold holding temperature. Unit was re-adjusted and temperatures returned to proper cold holding temperatures.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Open bottle of buttermilk without date mark had also a quality date well past expired. The product was probably well past discard date. Employee discarded.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Portions of sliced cheese and an open bottle of buttermilk did not have any type of date marking. Portions of larger packages must be marked with the date that the cheese was opened or when it is to be discarded. Sliced cheeses were date marked, and buttermilk was discarded.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Thermostat of the walk-in cooler was set above 41° F. Unit was re-adjusted and it came back down to a temperature adequate to maintain cold holding temperatures.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 2 Core violations on this inspection. 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.
