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
2
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge.....The facility's last food manager certificate expired in 2012 and the priority violations written on this report demonstrate the need for additional food protection training. Maintain a certified food manager at the establishment during all hours of operation. Email inspector proof of enrollment in an ANSI-accredited food manager course within about a week.
Correct Prior To Reinspection
08
Adequate hand washing facilities supplied & accessible
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.....At start of inspection, observed a colander containing pineapple chunks in the rear kitchen handwashing sink. Discontinue using hand sinks for purposes other than handwashing. The pineapple was removed from the sink.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.......In steam bath, observed marinara sauce/120F and meatballs/112F. Maintain hot TCS food at or above 135F. Per staff, the food items were within safe time parameters and were placed on stove to be reheated to 165F prior to hot holding at 135F. The thermostat on the the steam well was adjusted.
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.......In prep cooler/48F, observed cut tomatoes/48F, shredded cheese/47F, cut romaine lettuce/51. Maintain cold TCS food at or below 41F. Per staff, the TCS foods were within safe time parameters and were transferred to another refrigerator or placed in ice baths. Do not use the unit until it can maintain TCS temperatures at or below 41F.
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.........In the walk-in cooler, observed marinara sauce/60F cooling in five gallon plastic buckets over 12 inches deep. Cool in open shallow pans to facilitate the process. Per staff, the sauce was within safe cooling parameters and was transferred to shallow containers.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-202.13, C: Insect Control Devices, Design and Installation........Observed sticky fly tapes hanging over clean wares and over the large mixer. Maintain insect control devices installed away from food preparation areas and clean equipment.
Correct Prior To Next Routine Inspection
43
Single-use & single-service articles: properly stored and used
Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......Observed two plastic-wrapped stacks of unfolded pizza boxes standing on edge on the floor adjacent to the pizza make table. Maintain food packaging materials elevated at least six inches from the floor on approved shelving.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Confirmed the emailed report was received. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.
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.
