Maricopa County, AZ

Nick's Pizza Kitchen

Permit ID: FD-03181

Permit Type: E & D

13910 N Frank Lloyd Wright Blvd Suite 2A Scottsdale 85260

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure.........In kitchen, employee washed hands <5 seconds. Instructed employee on proper handwashing procedures. Employee re-washed hands. Discussed the importance of proper handwashing with manager. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while; (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.
Corrected At Time Of Inspection
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods..........Employee added cut lemons to customer drinks with bare hands. Employee provided tongs for placing cut fruit in drinks. Discussed no bare hand contact with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
Corrected At Time Of Inspection
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish...........No parasite destruction letter for salmon. Per manager, customer can request salmon to be undercooked. Provide a parasite destruction letter from fish distributor stating fish is farm raised/ pellet fed or frozen to specified temperatures. Provide letter within 10 days. (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section.
Correct Prior To Reinspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency........In kitchen at prep table, employee working with raw chicken on cutting board, with visible chicken juice on metal prep table, then wiped counter with sanitizer cloth, not properly use soap, water, then sanitizer. Employee then worked with pizza dough on same prep surface. Instructed employee to use soap, water, and then sanitizer on prep surface after working with raw proteins to prevent cross contamination. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned; (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Between uses with raw fruits and vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation when contamination may have occurred.
Corrected At Time Of Inspection
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.............On both lunch and dinner menus, incomplete disclosure on food items that may be undercooked or contain raw food items (caesar salad, salmon cooked to order). Provide an asterisk/ * on salmon, noting to the reminder at bottom of page. Provide additional statement of "Items may be cooked to order." to already provided consumer advisory at bottom of page. Include additional items above to both lunch and dinner menus within 10 days. (B) DISCLOSURE shall include; (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Correct Prior To Reinspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Routine inspection report was emailed to the establishment. No County legal action will result from this inspection.

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.