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Gus's New York Pizza

Permit ID: FD-46651

Permit Type: E & D

2755 N 91st Ave Suite 100 Phoenix 85037


*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
D
4
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Observed Flamin’ Hot Cheetos in handwashing sink in kitchen. Per employee, the bowl that the Cheetos were in was rinsed off in the hand washing sink. When brought to attention, employee removed Cheetos from sink. Ensure hand washing sink is used only for hand washing.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed green and white mold-like substance on turkey individually wrapped in salad prep cooler. Day dot of Monday without date mark observed on turkey container. Item was discarded when brought to attention. Ensure food is discarded before it becomes moldy.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed multiple deep plastic, covered containers of shredded mozzarella cheese in walk-in stacked on top of each other at 46-50 degrees F. Per employee, some mozzarella was made last night and other containers had date marks of 7/27 and 7/28. Per employee, cheese containers have remained in walk-in all day. When brought to attention, employee discarded the cheese. Ensure cheese is cooled from 70 degrees to 41 degrees within 4 hours. Cooked food must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours (6 hour total process). Other cooling methods include Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods.
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. 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/4125/Food-SafetyOperator-Resources. Observed pizza sauce with date mark of 7/22 (9 days prior to inspection), sausage with date mark of 7/3 (28 days prior to inspection), and half a ham with date mark of 5/28 (over a month prior to inspection) in large reach-in close to walk-in. Per employee, these dates are the dates that the items were prepared. Observed pizza sauce with date mark of 7/24 in pizza prep cooler (7 days prior to inspection). Per employee, this is the date the sauce was prepared. When brought to attention, employee discarded these items. Date of inspection is 7/31. Ensure proper date marking procedures (day made + 6 days and discard on or before the 6th day).
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed large plastic food container (in large reach-in fridge) with crack on bottom of container. Container had diced ham in it. Observed duct tape on outside of container on crack and duct tape on inside of container on crack. Observed greasy substance under duct tape. When brought to attention, the container along with the ham inside it was discarded. Never try to repair a crack in food containers. Throw all cracked food containers in the trash. All food contact surfaces must be safe and easily cleanable. THIS IS THE SECOND CONSECUTIVE VIOLATION.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed organic debris buildup on walls in warewashing area and food debris buildup on dishwasher. Ensure it is cleaned prior to next routine inspection and ensure it is cleaned often. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed metal floor of walk-in with brown liquid and rust covering it. Floor of walk-in is in severe disrepair and has lifted on the side closest to walk-in door. Ensure it is cleaned and repaired prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Emailed report. A pattern of non-compliance is developing for Priority violation # [45], [-4-101.11 (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. PIC accepted offer for AMC visit. Visit will occur on August 6th at 11 am.


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.


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