Maricopa County, AZ

Angie's & Jimmie's Pizzeria

Permit ID: FD-48744

Permit Type: E & D

3446 W Camelback Rd Suite 138 Phoenix 85017

*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

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Observed dry build-up of food matter on potato slicer near three compartment sink. Person in charge was unsure of exactly when it had been cleaned last, but stated they are aware it needs to be cleaned more often. Person in charge instructed employee to begin cleaning potato slicer at time of inspection. Ensure food contact surfaces are cleaned and sanitized at least once every four hours and are maintained clean to sight and touch.
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 This is the third consecutive inspection at which this violation was written. A pattern of non-compliance has developed. Person in charge signed up for Active Managerial Control class with inspector at time of inspection. Observed meatballs and red tomato sauce in hot holding unit with internal temperatures of 105 degrees F and 125 degrees F, respectively. Person in charge stated the meatballs and sauce had been in the unit for less than two hours and reheated them to an internal temperature of more than 165 degrees F at time of inspection. Ensure all Time/Temperature Control for Safety (TCS) food products in hot holding maintain an internal temperature of at least 135 degrees F.
Corrected At Time Of Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager No food protection manager certification was available in the establishment at time of inspection. Person in charge (PIC) supplied a letter from Premier Food Safety stating PIC had passed the exam. However, no certificate was available as evidence of certification. PIC stated they would provide evidence of certification electronically prior to the next routine inspection. Ensure certification is available in the establishment prior to the next routine inspection. A pattern of non-compliance has developed for Priority Violation [3-501.16(A)(1)]. Person in charge signed up for Active Managerial Control class with inspector at time of inspection. Class is scheduled for 07/06/2017 at 9:00 AM. Due to the pattern of non-compliance that has developed, the only possible grade available is a "D." If the pattern of non-compliance is broken in the future, regular grading will be available to this establishment again. This establishment received a D Grade and had 2 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection.


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.