Mario's Pizza
Permit ID: FD-88415
Permit Type: E & D
13915 N Dysart Rd El Mirage 85335
*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
B
1
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.... Cut lettuce, sliced cheese, tomato sauce, and deli ham with internal temperatures between 46 degrees F and 49 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in cooler was determined to be 47.6 degrees F by using a min/max thermometer. PIC stated that the establishment received a delivery this morning, approximately 2 hours prior. PIC stated that the temperature of the walk-in was observed to be below 41 degrees F at open (10:30am) this morning. TCS ingredients in the walk-in were moved to the reach-in cooler and prep tables to cool to 41 degrees F or below. PIC called service technician to repair the walk-in. Ensure all cold holding TCS items are held at 41 degrees F or below.
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.... Cut lettuce, sliced cheese, tomato sauce, and deli ham with internal temperatures between 46 degrees F and 49 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in cooler was determined to be 47.6 degrees F by using a min/max thermometer(see violation 20). PIC called service technician to repair walk-in unit. Establishment has sufficient cooler capacities to operate safely until the walk-in can be repaired. Reach-in coolers and prep tables holding TCS items need to have an ambient temperature below 41 degrees F. A re-inspection will occur within 10 days to ensure the walk-in cooler has been repaired and has an ambient temperature below 41 degrees F.
Correct Prior To Reinspection
Inspection Comments
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection rights reviewed with Jorge M. Inspection report emailed.
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.
