Inspection Report
Fired Pie
1155 W OCOTILLO RD AZ 85240
FD-50587
Food Establishment - Eating & Drinking
Food Routine Inspection
9/12/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 5
Description: Clean-up of Vomiting and Diarrheal Events
Comments:
2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed no written procedure for cleaning up bodily fluids or having a bodily fluid clean up kit on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection on 9/22/2024.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee open beverage with a lid stored on top of dough storage containers in the kitchen. PIC discarded employee consumables at time of inspection and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed plastic container sitting in the basin of the hand wash sink near the pizza oven. Also observed clean rags, and shirt in the basin of the hand wash sink near the walk-in cooler. PIC removed all items from the basin of the handwash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Addl Notes: Observed bottle of window cleaner stored over to-go pizza boxes and cut cheese over the prep table area. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination Corrective Action: Corrected at time of inspection.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food debris throughout the kitchen floors and walls, walk-in cooler floor, and in the hand wash sinks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed coating on the concrete flooring peeling. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. (2nd consecutive violation)
Violation #: 56
Repeat Violation
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
2nd consecutive violation
6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: At time of inspection, observed air ventilation, for the men's and women's restroom, located on the ceiling with heavy acclamation of dust. Intake and exhaust air ducts must be cleaned, and filters changed so they are not a source of contamination by dust, dirt, and other materials. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
A re-inspection will be conducted on 9/22/2025; or in lieu of re-inspection the establishment may send a picture to inspector's email for the correction
"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.