California Pizza Kitchen
Permit ID: FD-00760
Permit Type: E & D
10100 N Scottsdale Rd Scottsdale 85253
*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
C
2
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed large container of tomatoes with lid on top that had holes, with condensation dripping from the fan onto the lid, inside the rightmost cold holding unit at the cook line. Food should be stored in a way to protect from contamination. PIC voluntarily discarded tomatoes and will not place any food into that part of the unit.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
Observed 150*F in the hi temp dishwasher in the back of house using a min/max thermometer. Hi temp dish machines should be greater than 160*F to properly disinfect dishes. PIC will utilize the 3 compartment sink to wash dishes until the unit can get fixed. Provided hi temp dishwasher log.
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. 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/4576/AMC-Toolbox---Cold-Holding.
Observed ranch, made in house with milk and sour cream, at an internal temperature of 51*F. Time/temperature controlled foods should be colder than 41*F to prevent the growth of pathogens. PIC voluntarily discarded the food.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Discussed cold holding. Inspection rights discussed with Joel R. Report emailed to PIC. 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.
