Inspection Report

Business Name
Raffaele Pizza
Business Address
7019 N 19TH AVE PHOENIX AZ 85021
Permit Number
FD-00354
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/22/2024
Grade
B
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.

Observed pizza by the slice and pizza sauce on time as a control but no written policy for time as a control. Provided the person in charge with time as a control guidance. Discussed written procedures must be prepared in advance of utilizing time as a control. Re-inspection for written time as a control policy will take place by 3/29/24.

Correct By: Correct Prior To Reinspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Core-7-209.11, C: Storage-Other Personal Care Items

Observed an employee drink and vape stored on top of the deli meat slicer that was stored as clean. The person in charge removed the personal items, cleaned, and sanitized the deli meat slicer at the time of inspection. Discussed the use of a designated area for storage of employee personal items to protect from contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation

Observed a bucket with wet wiping cloth in chlorine sanitizer solution with more than 200ppm chlorine by the cook line in the back. The person in charge discarded the solution and made a new sanitizer solution with 50-100ppm chlorine. Discussed the use of sanitizer test strips to verify sanitizer concentrations.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manger onsite at the time of inspection. A certified food protection manger must be present during all hours of operation.

Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluid clean up kit or written instructions for cleaning vomiting and diarrheal events. Previously provided the person in charge with bodily fluid plan guidance but has not be posted. Re-inspection for availability of written instruction for bodily fluid clean up to take place by 03/29/24.

No County legal action will result from this inspection.

Inspection report delivered via email.



Award: B,Signer: Mark Elfing

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.