Pizzicata USA
Permit ID: FD-73484
Permit Type: E & D
7212 E Ho Hum Rd Carefree 85337
*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
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 bar handwashing sink, no cold water available. Repair handwashing sink to provide both hot and cold water for handwashing.
(A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet.
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. 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 3-door reach in refrigerator, various TCS foods (cut leafy greens, cut tomatoes, raw proteins, cooked proteins, soft cheeses, marina sauce) with internal temperatures of 55*F. Per employee, cut leafy greens and cut tomatoes and soft cheeses were received <4 hours. Employee moved cut leafy greens, cut tomatoes, soft cheeses to bottom portion of prep table coolers to rapidly cool back down to the proper cold holding temperature. Per employee, raw proteins, cooked proteins, soft cheeses, marinara sauce, cut tomatoes were in 3-door reach in refrigerator >4 hours. Raw proteins, cooked proteins, soft cheeses, marinara sauce, cut tomates were discarded. See embargo form. Discontinue use of 3-door reach in refrigerator for storing of TCS foods until able to maintain proper cold holding temperature.
Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
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. ..........3-door reach in refrigerator with an ambient temperature of 57.5*F and 55.4*F, take with inspector min/max irreversible thermometer. Establishment thermometer shows ambient temperature of 39*F. Discontinue use of 3-door reach in refrigerator repaired or replaced and is able to maintain proper cold holding temperatures throughout the day, especially during busier times of service.
A re-inspection will be conducted within 24 hours to ensure 3-door reach in refrigerator is working properly.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ..........No quat test strips available. Provide and maintain quat test strips available at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation and 0 Core Violations on this inspection. Person in charge consented to inspection and reviewed inspections rights with person in charge: Mike H. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. No County legal action will 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.
