Maricopa County, AZ

Pizzafarro's

Permit ID: FD-00750

Permit Type: E & D

36889 N Tom Darlington Dr Carefree 85377

*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
Not Participating
1

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........At warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, remove gloves, and wash hands after handling dirty and before handling clean dishware. Discussed the importance of proper handwashing. 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
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. .........In ice machine, metal ice shield with accumulation of dark pink residue. Instructed employee to wash, rinse, and sanitize ice shield. Discussed more frequent warewashing of ice shield to prevent residue build up. (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.
Correct Prior To Next Routine Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ...........In main walk in cooler, spaghetti sauce with a date mark of 5/27, 4 days past discard date. After discussion with manager, spaghetti sauce was made four days ago, within 7 day discard date. Instructed employee to provide correct preparation date marks on spaghetti sauce containers. Discussed proper date marking of TCS foods held in establishment >24 hours, including the preparation date being Day 1 of 7 days.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. Reviewed with manager: storing of ice scoop on ice machine, storing of medicines, air drying vs. drying with towels of food equipment and storage containers. Person in charge consented to inspection and reviewed inspections rights with person in charge: Palmer B. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. 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.