Pisa Pizza
Permit ID: FD-05599
Permit Type: E & D
16650 E Palisades Blvd Suite 100 Fountain Hills 85268
*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
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. No hot water available at only handwashing sink in kitchen. Per Person in Charge (PIC), hot water at sink was shut off due to a leak. Water of 100°F must be available through a mixing valve or combination faucet at all handwashing sinks. PIC turned hot water on at sink and correct temperature was achieved for proper handwashing. Discussed importance of hot water availability for proper handwashing with PIC. 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.
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. At reach-in refrigerator, across from stove, observed various TCS (time/temperature controlled for safety) foods such as cut tomatoes, cut lettuces, deli ham, shredded cheeses, dressings and raw chicken with internal temperatures between 51-56*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Ambient temperature of reach-in was 51.2*F and 56.3*F when measured with inspector min/max thermometer. Per Person in Charge (PIC) food was placed in reach-in approximately 2:00pm (less than 4 hours). PIC moved all TCS foods to walk-in to rapidly cool to 41*F or below. Discussed, with PIC, importance of maintaining TCS foods at 41*F or below. PIC contacted repair service for reach-in. 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.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Observed reach-in refrigerator, across from stove, with ambient temperatures of 51.2*F and 56.3*F when measured with inspector min/max thermometer. Establishment shall have enough cold holding facilities, to maintain TCS foods at 41*F or below, for their operations. All TCS foods were removed from reach-in. Person in Charge (PIC) contacted repair service for reach-in. Discussed with PIC importance of monitoring temperatures for all cold holding units. 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.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager >>> No Food Protection Manager Certificate observed at establishment. Establishments must have at least one employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager. Obtain certificate prior to next Routine Inspection and maintain at establishment Re-Inspection for Priority Foundation Violation #31 on 6/24/2022. Notice of Inspection Rights verbally acknowledged by Jon G. Inspection Report emailed and confirmed received.
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.
