Otto Pizza & Pastry
Permit ID: FD-02634
Permit Type: E & D
804 S Ash Ave Tempe 85281
*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
Not Participating
2
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.-- At time of inspection, observed house made lasagna and pizza sauce with an internal temperature range of 56F-52F in reach-in cooler and bottom of prep table. Per PIC, the lasagna was cooked, put in an ice bath, then placed in reach-in cooler the day prior to inspection, and had not been removed from reach-in cooler; the pizza sauce was cooked, put in an ice bath, then placed in bottom of the prep table over 6 hours prior to inspection. The lasagna and pizza sauce were embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals-- Observed sanitizer (chlorine) measuring greater than 200 ppm in sanitizer bucket for food contact surfaces. PIC diluted solution to an approved amount. A chemical sanitizer like chlorine, must have a concentration range of 50-100ppm for sanitizing food contact surfaces.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.-- At time of inspection, observed house made pizza sauce deep plastic container greater than four inches tightly cover with temperatures ranging from 62F-65F. Per Person in Charge food was cooked less than six hours prior. PIC used approved methods to cool down to 41°F. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. *Provided cooling log, acute cooling and cooling guidelines handout to PIC. No County legal action will result from this inspection. Report emailed at time of 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.
