Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===> Observed employee rub nose, touch face and touch clothing with hands immediately before picking up cheese with bare hands, without washing hands. PIC instructed employee to wash hands and discard the cheese, see embargo form. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. ===> 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.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision. ===> Observed no paper towels in the dispenser, or near to, the hand washing sink outside of the employee toilet room. PIC replaced the paper towels and will retrain employees to always have soap, paper towels and warm water for hand washing at every hand sink. ===> 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.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===> Observed heavy accumulations of soil and food debris on food contact and non-food contact surfaces of metal trays, plastic containers, and utensils/equipment such as the pizza cutters/rollers and scoops stored as clean on racks throughout the kitchen and in the walk-in cooler. The dishes and utensils are used for items such as cheese, TCS pizza toppings and dough. Discussed the hazards of TCS food debris left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. The soiled dishes and utensils must be washed/rinsed/sanitized prior to re-inspection.===> 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===> Observed containers of pepperoni and sausage crumbles in the pizza make-line cooler with an internal temperature of 47-48F, probe thermometer, verified by PIC. PIC placed the pepperoni and sausage into the walk-in to cool to 41F; stored in danger zone for less than 3 hours. Cold food that requires refrigeration must maintain a temperature of 41F or below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature Danger Zone (41-135F). ===> 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.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. ===> Observed open TCS pizza toppings, such as pepperoni, sausage and ham, stored in the walk-in cooler and pizza cooler without date marking. According to PIC, the TCS foods were opened 1-2 days prior to the inspection. PIC will date the TCS foods. TCS food must be labeled with the open/prep date or the discard date when the package is opened/prepped/cooked and must be discarded within 7 days. ===> 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/4125/Food-SafetyOperator-Resources.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. ===> Observed cooked, packaged chicken wings being held under time as a control in the hot box, without labels or being tracked in the digital inventory. PIC discarded wings, see embargo form. TCS foods held under time as a control must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production, a maximum of 4 hours. PIC will retrain employees to ensure that the time is documented for TCS foods held under time as a control in order to accurately track time and discard after a maximum of 4 hours. ===> 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/4125/Food-SafetyOperator-Resources.

Personal cleanliness

Priority Foundation-2-302.11, Pf: Maintenance-Fingernails. ===> Observed employee using bare hands, with painted artificial nails making pizzas; the artificial painted nails came into direct contact with the food. Prepped pizzas discarded, see embargo form. Discussed the importance of using gloves when working with exposed food with artificial or painted nails, to prevent food contamination. Employee washed hands and donned gloves prior to pizza prep.===> 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.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ===> Observed the equipment throughout the establishment, such as the dough racks, pizza zone racks, oven, dough machine, prep tables, hot boxes and doors of the refrigeration units to be heavily soiled. Discussed doing a deep cleaning of all equipment in the establishment to remove soil accumulations and prevent pest and pathogen growth.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required ===> Observed no backflow prevention device on the hose bibb used for cold water to make dough, near the 3-compartment sink. Discussed installing a hose bibb vacuum breaker to protect the water water supply from a possible backflow event. Emailed the backflow preventer handout. Re-inspection 3 days for the installation of the hose bibb vacuum breaker.

Physical facilities installed, maintained, & clean

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ===> Observed multiple unsealed and rough areas on the concrete floor throughout the establishment. Please repair the floors to a smooth and easily cleanable surface. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. 2ND CONSECUTIVE Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed===> Observed missing coved base or coved base in disrepair inside and outside of the walk-in cooler, along the dough prep wall, pizza make-line wall and at the 3-compartment sink. Discussed installing coved base to prevent water and debris pooling, and to provide an easily cleanable surface. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Core-6-501.12, C: Cleaning, Frequency and Restrictions===> Observed heavy accumulations of soil and debris on the floors, walls and ceilings throughout the kitchen in the dough prep areas, at the make-line, around the oven, at the landing area, 3-compartment sink and dry storage areas. Discussed creating a cleaning routine for daily, weekly, and monthly activities to prevent the heavy accumulations of soil and food debris that attracts pests and contributes to pathogen growth. 2ND CONSECUTIVE