Inspection Report

Business Name
Gus NY Pizza & Lounge

Business Address
7333 E SHOEMAN LN SCOTTSDALE AZ 85251

Permit Number
FD-16243

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/17/2023

Grade
C

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.

Observed no paper towel at the hand wash sink of the taco kitchen. The person in charge restocked the hand wash sink with paper towels at the time of inspection. Discussed maintaining hand drying provision at all time at all hand wash sinks.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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.

Observed an open bag of bacon bit and an open bag of cooked sausage with internal temperatures between 50F -60F in the small cooler next to the prep line. The person in charge stated the food items had been inside the cooler for more than 4 hours. The bacon bits and the sausage was embargoed at the time of inspection.

Observed to go containers of red and green salsa in the prep cooler of the taco kitchen with internal temperatures between 52F - 58F. The person in charge stated the salsas had been placed into the prep cooler 2 hours ago and placed the salsas into the freezer for rapid cooling.

Discussed TCS cold holding temperature of 41F or less.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use

Observed a large container of pesticide with a spray nozzle attachment stored under a prep table and next to a floor stand dough mixer. The person in charge discarded the bottle of pesticide at the time of inspection. Discussed restricted presence of pesticides in a food establishment and to use only certified pest control services.

Priority Foundation-7-207.11 (A), Pf: Restriction and Storage-Medicines; Unnecessary medicines

Observed an open bottle of antacid tablets and a bottle of vitamin supplements stored inside the small cooler by the prep line of the pizza kitchen. The antacid tablets were stored over covered and uncovered food containers. Discussed storing employee medicines in designated area to prevent possible contamination of food.

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

Observed personal employee keychains hanging from the shelf directly over uncovered food compartment so the prep cooler in the pizza kitchen. The person in charge removed the keys and placed them in a designated employee storage area.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed leaking from the roof of the walk-in cooler and standing water under the storage racks. The person in charge stated a work order has been submitted for repairs. Discussed maintaining equipment in good repair and protecting food from contamination.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed the chest freezer in the back prep room used for holding meats with a missing lid. A piece of unsealed compressed wood was being used as a temporary lid that did not fully cove the ice chest. The person in charge stated a new unit has been ordered. The All equipment must be in good repair, and be smooth, easily cleanable, and non-absorbent. Please find a replacement for the

wood as a lid and please make sure the unit is maintained in good repair.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) C Grade and had 1 Priority, 3 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.

No County legal action will result from this inspection.

Inspection report delivered via email.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.

Award: C,Signer: Jose Morales

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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