Maricopa County, AZ

MOD Pizza

Permit ID: FD-69613

Permit Type: E & D

7620 S 59th Ave Laveen 85339

*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
B
1
Violation
ID

Violation Description

Violation Comments

Correct By
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. Roasted corn, roasted garlic, roasted peppers, diced tomato, sliced tomato, black olives, plant-based protein, sausage, under cooked bacon, in far right cold holding unit at prep line with an internal temperature of 45-51*F. Person in charge mentioned foods were placed in the unit within 4hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed foods on ice and in walk-in to reach internal temperature of 41*F. Recommended monitoring temperatures of foods and units before use.
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. 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. Far right cold holding unit with an ambient temperature ranging 40 (bottom shelf)-43*F (top compartment). Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. Re-Inspection to occur by 7/3/2023. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice, temperature monitored for 70*F and below, and discarded every 6 hours. Person in charge to keep a temperature and discard log for temperature controlled food items.
Correct Prior To Reinspection
Inspection Comments

Reinspection to occur for cold holding unit by 7/3/2023 This establishment received a(n) B Grade and had 1 Priority and 1 Priority Foundation violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager At least one person on duty at all times is required to be present with a food manager certification. Person in charge was able to correctly answer questions regarding cold holding, hand washing, and sanitization. Obtain food manager certification by next routine inspection. Discussed establishment procedures regarding: cooling methods, drying and cleaning of dishes, temperature monitoring, cleaning frequency of hand wash sink No County legal action will result from this inspection. Inspection report emailed. 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.
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