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Gus's New York Pizza

Permit ID: FD-46651

Permit Type: E & D

2755 N 91st Ave Suite 100 Phoenix 85037


*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.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties --- Person In Charge (PIC) found to be the front of house waitress/bartender at time of inspection. The cooks in back do not speak English well, and the violations noted on inspection report could not reliably corrected and trained upon to avoid future food safety hazards. Very little to no AMC (Active Managerial Control) found in use at establishment, however inspector spoke with manager by phone, as well as the front of house PIC on critical "Priority" violations, and their associated hazards. Discussed also all other violations as employees could best understand. PIC not trained to, nor witnessed monitoring food employee use of temperature verification/control of TCS foods, nor hand washing or delivery of TCS foods during inspection. Reviewed all these are more at time of inspection. Long Term Intervention offered for this and other critical violations.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness --- Mechanical dishwashing machine found not registering any chemical for sanitizer (attempted verifying with chlorine (not available by establishment), and quat test strips; both too low (registering nothing). Had establishment call manager to request company come out and repair/restock with chemical and testers. Setup 3-compartment sink (wall-mounted quat mixer properly functioning) and reviewed to ONLY use this sink setup until machine is fixed. Owner/manager called for service during inspection and notified inspector they will come by tonight or tomorrow to repair/replace, and notify inspector when complete. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS --- Ice machine found with slime mold growing up on the interior drop chute opening; where water collects and slowly drips onto ice reservoir below. PIC to explain to employees in back to have it wiped clean at time of inspection, and at regular intervals between now and next routine inspection.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding --- In lift-top refrigerator, found cut and diced tomatoes, and also cut lettuce holding there at 53' - 56' F with probe thermometer. Per employee they were prepared this morning at approximately 10:00am. These items embargoed. (All other food items in top and bottom of unit found at 41' F or below.) Found them all stored in plastic containers, however metal containers were available and they were exchanged for these at time. Only use metal containers for these potentially hazardous "TCS" foods. Since 2nd time in a row, advised use of logs and training for their use, as well as attending an AMC class for further assistance. Offered Long Term Intervention, but owner/manager only available by phone. Left inspector contact info and requested call back.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking --- Found cooked chicken wings, cooked pasta noodles, cooked shredded/sliced chicken, cooked meatballs and sliced turkey breast; all in the farthest left (east) 2-door reach-in refrigerator. Had employee date mark for when cut or prepared (since they were all found to have been over 24 hours since prepared. Discussed proper date marking and associated hazards.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage ---- Chemical spray bottle with sanitizing cleanser inside; found sitting on front large-sized margarita drink glasses shelf near front register. Nozzle facing glasses and moist rag sitting there at base and touching glass base. Per PIC this chemical is used to clean tables/bar for patrons, however may have been left there on accident. Moved chemical bottle to below counter and reviewed proper storage and use.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with RS 1035. **Due to violations noted today and in previous inspection, it is suggested that the establishment signs up for next Active Managerial Control (AMC) class. Inspector provided establishment with paperwork. **Discussed also Certified Food Manager training and certificates needing be kept on site for inspector review. Reviewed also chemical storage and labeling.


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.


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