Inspection Report
A-1 Pizza & Wings
6514 W BETHANY HOME RD GLENDALE AZ 85301
FD-46529
Food Establishment - Eating & Drinking
Food Routine Inspection
5/2/2024
Not Participating
2
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge:
No certified food manager at establishment. Multiple Priority violations documented. Various food safety questions were asked to manager during inspection, with no correct answers (questions and answers below). Ensure a certified food manager exam is applied for and that a certified food manager is present during your next (and all future) routine inspections. Re-inspection will occur in 10-days.
Asked manager the proper reheating temperature and was given the answer [275 Deg. F]. Correct answer is 165 Deg. F.
Asked manager the proper hot holding temperature and was given the answer [200 Deg. F]. Correct answer is 135 Deg. F.
Asked manager the proper cold holding temperature and was given the answer [75 Deg. F]. Correct answer is 41 Deg. F.
Asked manager the proper cooking temperature for raw chicken and was given the answer [145 Deg. F]. Correct answer is 165 Deg. F.
Asked manager the proper cooking temperature for raw beef (burgers) and was given the answer [185 Deg. F]. Correct answer is 155 Deg. F.
Correct By: Correct Prior To Reinspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance:
Hand sink at main prep line partially blocked by burner (that had been moved beyond the distance of ventilation hood) with hot pan sitting on burner, making it difficult to properly access sink and wash hands properly. Ensure hand sink is accessible for proper hand washing. Pot was moved away from hand sink at end of inspection.
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.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection:
Raw chicken being stored above milk in small, reach in cooler below order line. Raw chicken was moved to bottom shelf by manager. No cross contamination was observed. Ensure raw meats are stored below Ready-to-Eat foods.
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/4621/AMC-Toolbox---Cross-Contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning:
Per manager, soap/detergents are mixed with sanitizer when cleaning most dishes while other dishes are only cleaned with soap/detergent. Identified all potential dishes/utensils/equipment that had not been properly sanitized in wash/rinse/sanitize procedure at 3-compartment sink. Manager will follow up with owner on which sanitizer will be used to properly clean dishes going forward. Chlorine sanitizer (bleach) was used to set up sanitizer compartment (and will continue to be used in the interim) until a final decision is made. Reviewed updated wash/rinse/sanitizer policy and procedures. Ensure soap/detergent is properly rinsed to prevent contact with sanitizer.
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.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding:
Marinara sauce in hot well was probed with an internal temperature ranging between 124 to 130 Deg. F. Per manager, sauce had been reheated on burner prior to placing in hot steam well but was unsure what the reheat temperature was prior to placing in well (no probe thermometer onsite, manager stated reheating temperature should have been 275 Deg. F). Reviewed reheating policy and procedures: reheat foods to 165 Deg. F for at least 15 seconds. Manager was asked what the proper hot holding temperature was and stated over 200 Deg. F. Reviewed hot holding policy and procedures: hot hold foods to 135 Deg. F or above.
Cooked chicken wings sitting in fryer basket for the past hour were probed with internal temperatures ranging between 116 to 130 Deg. F. Per manager, wings are cooked to 200 Deg. F. Manager demoed process and verified that chicken is being cooked above 165 Deg. F and then slowly cooling down to below 135 Deg. F if not ordered in an adequate amount of time. Reviewed hot holding policy and procedures: hot hold foods at or above 135 Deg. F. Discussed options for time control and will reviewed during re-inspection.
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/4614/AMC-Toolbox---Hot-Holding.
Correct By: Corrected At Time Of Inspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices:
No probe thermometer was on site/accessible at time of inspection. Informed manager that a probe thermometer needs to be on site at all times of food preparation. TCS foods (dairy, cut leafy greens, cut tomatoes, meats, etc.) need to be probed in order to monitor internal food temperatures. Owner arrived with a new probe thermometer at the end of the inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices:
No sanitizer test strips on site/accessible at time of inspection. Obtain test strips to ensure proper chlorine sanitizer levels. Owner arrived with new test strips at the end of the inspection.
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.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions:
Vents and ceiling in kitchen area observed with accumulation of dust and grease. Ensure areas are cleaned and maintained as to not allow for build up to occur.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Reviewed no-latex policy, repairing damaged equipment, no-Bare Hand Contact & cold holding requirements, and date marking procedures.
Emailed inspection report. Inspection conducted with RS 1157.
No County legal action will result from this inspection.
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)
Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Ricardo
"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.
| 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.