Inspection Report

Business Name
PIZZA TO THE RESCUE
Business Address
2601 E INDIAN SCHOOL RD PHOENIX AZ 85016
Permit Number
FD-24-00288
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/14/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Site Superintendent. At the time of this inspection, this project was about 90% complete. Verified establishment has a 100 gallon capacity water heater. Handwashing sinks hot water temperature is at least 100 degrees F, and hot water temperature at other sinks was at least 110 degrees F. Installed refrigeration equipment is holding at 41 degrees F or below. Restrooms are available for employees. Establishment may "stock and train" but not serve to public.

Inspection report was emailed to Site Superintendent, Don Plato.

Complete the following items prior to final construction:

1. Provide door sweep for bottom of exterior door near bar and main entrance door. Ensure door seals tightly with no light showing through.
2. Seal bar brick wall and kitchen entrance brick wall with several coats of marine sealant so it is smooth and easily cleanable.
3. Replace flex drain from bar refrigerator to rigid drain pipe with a one inch air gap.
4. Secure bar ice boxes to wall and seal any gaps between wall.
5. Flash gap between wall and bar dump sink and seal.
6. Remove artificial plants from above bar area.
7. Install coved base in restrooms. Ensure a 3/8 inch radius coved base.
8. Replace low light bulbs in restrooms with bulbs which are brighter to facilitate cleaning.
9. Install FRP or tile on left and right side of restroom handwashing sink walls.
10. Seal gaps between hood and wall.
11. Move ice machine in back kitchen to within sight of nearby handwashing sink.
12. Provide sample of tectum ceiling tile above bar for review.
13. Install testable dual check or reduced pressure principle zone (RPZ) backflow device between water source and hood cleaning system. Ensure backflow device is accessible for testing. Test and provide test report.
14. Seal penetrations in ceiling above hot water heater.
15. Provide certificate of occupancy (C of O).
16. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.

Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

No county legal action will result from the inspection.

"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.