Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at hand sink in center hand washing station on cook line. Person in charge informed they shall have a handwashing cleanser at all hand sinks at all times. Person in charge restocked hand soap at time of inspection. 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 spray bottle in hand sink at middle hand washing sink on cook line. Person in charge informed hand washing sinks shall only be used for hand washing at all times. Person in charge removed spray bottle at time of inspection. Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. 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 hand sink on cook line at at front bar with metered faucets with a flow of water of less than 10 seconds. Person in charge informed metered faucet shall provide a flow of water for at least 15 seconds.
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 cooked chicken and chicken avocado wraps both at a temperature of 51-55*F in large reach in cooler near cook line. Person in charge explained they have only been in the reach in for 30 minutes. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge removed chicken and chicken avocado wraps from reach in and placed in walk in cooler to rapidly cool. Ambient air temperature of reach in cooler was 51*F at time of inspection measured with cooper min/max thermometer.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed spray bottle in sink with bright red liquid. Person in charge explained that it was Sink and surface sanitizer. Person in charge tested concentration at time of inspection. Lactic acid was above 3010 PPM and DDBSA was above 1130 PPM. Person in charge informed Lactic acid concentration shall remain between 704-1875PPM and DDBSA concentration shall remain between 272-700ppm per manufacturers instructions. Person in charge discarded chemicals in spray bottle at time of inspection. Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed Spray bottle with bright red liquid inside with no label. Person in charge informed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge discarded bottle at time of inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Report emailed at time of inspection On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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.
Quick Search