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
2/13/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: Observed dish machine with active warewashing occurring with a chlorine concentration of 0ppm. Observed almost empty sanitizer bucket. Person-in-charge (PIC) replaced sanitizer and primed machine at time of inspection. After priming, dish machine tested at 0ppm of chlorine. PIC closed dish machine and relocated all dishes to three-compartment sink with approved sanitizer concentration at time of inspection until repairs can be made. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed feta cheese, grated mozzarella cheese, cut cabbage, cut tomatoes, cooked steak, cooked chicken, pineapple, cooked chilis, cooked corn, pesto sauce, grilled onions, cooked artichoke, partially cooked bacon, sun dried tomatoes, cooked sausage, and tomato sauce located in main facility cold holding unit range in temperature between 50*F-61*F, via probe thermometer. Food items were date marked between 2/7 and 2/12. Ambient temperature of both compartments of unit was 53*F at time of inspection, via minimum/maximum thermometer. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed ambient temperature of left side of unit decreased to 38*F once ventilation system was cleared. Ambient temperature of right side of unit was still 53*F. PIC stated right side of unit will not be used to store TCS foods. Establishment has adequate amount of refrigeration for TCS foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this 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.