Inspection Report
il Capo Pizzeria
7366 E SHEA BLVD SCOTTSDALE AZ 85260
FD-58302
Food Establishment - Eating & Drinking
Food Routine Inspection
4/16/2024
Not Participating
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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...
Handsink behind bar had no hand towels available during inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: 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....
Mechanical warewashing machine in kitchen measured 0 ppm available chlorine during inspection, chemical bucket was replaced and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Second consecutive.
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...
Large pizza cutter hanging on wall was crusted with old food debris during inspection, employee said it had not been used today and cleaned it at time. Please ensure food contact equipment and utensils are maintained clean to sight and touch when not in use.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling...
Large covered container of pizza sauce in reach-in cooler in front area measured 55 degrees F internally, employee said it had been prepared yesterday. It was determined that it had not fully cooled before being covered and moved to cooler, item was discarded at time. Please ensure room temp food items are cooled to 41 degrees F in no more than 4 hours after preparation.
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 large sprayer of pesticide being stored below warewashing machine in kitchen area, item was discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence...
Observed live German cockroach activity below large reach in coolers and below warewashing machine in kitchen area. Please ensure premise is maintained free of pests.
Core-6-202.15, C: Outer Openings, Protected...
Back door to kitchen was propped open throughout inspection, door was closed at time. Please ensure doors are kept shut and all outer openings are protected to prevent entry of pests.
Correct By: Correct Prior To Reinspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation...
Sanitizer buckets in front area measured 0 ppm QUAT during inspection, solutions were replaced at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm and wiping cloths are stored in approved sanitizer between uses.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment is not participating in the award program at this time and had 2 Priority, 4 Priority Foundation violations on this inspection.
A pattern of non-compliance is developing for Priority violation #14, [4-501.114], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
No County legal action will result from this inspection.
Discussed when to wash.
Will re-inspect in 10 calendar days for pest control.
Report emailed.
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.
Signer: Erika Hickey,Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA
"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.