Inspection Report

Business Name
Fired Pie

Business Address
3110 N CENTRAL AVE PHOENIX AZ 85013

Permit Number
FD-32811

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/8/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.

---

Observed food debris on powder filter funnel, two plates, and pizza oven pans stored as clean on dish rack opposite of the 3-comp sink. PIC cleaned and sanitized food contact surfaces in question at time of inspection. Food contact surfaces must be clean to the sight and touch.

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 'Hot Shot' insect killer pesticide spray on-site in chemical storage. PIC discarded pesticide spray at time of inspection. Pesticide sprays are not allowed to be stored within the establishment. Suggested PIC to contract pest control services should they have pest contamination problems. No visible signs of pest activity observed during inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 40

Description: Personal Cleanliness

Comments:

Core-2-402.11 , C: Effectiveness-Hair Restraints

---

Observed one employee was hat on and tied back hair but with fringes coming off the front of the head. Employee was instructed by PIC to tie back hair tightly at time of inspection to ensure there’s no visible hair on the front face. Observed all other food employees with tightly tied back hair with hats on as a method of hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Suggested PIC to begin wearing hair nets as a more effective form of hair restraint.

Correct By: Corrected At Time Of Inspection

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability

---

No hot water available at water fixtures throughout the establishment at time of inspection. PIC stated that the heater was being fixed at time of inspection. Observed water fixture technician working on-site as stated by PIC. All water fixtures were dispensing hot water at required temperatures for different types of fixtures by the end of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report delivered via email.

Core-2-102.12(A), C: Certified Food Protection Manager
>>> Observed no certified food protection manager present on site at time of inspection. Certified food manager must be present at all times during operating hours.
---
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: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Lorena Ramirez

"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.