Inspection Report
Lou Malnati's Pizzeria
27 S McClintock DR Tempe AZ 85281-2223
FD-88096
Food Establishment - Eating & Drinking
Food Routine Inspection
11/1/2023
D
4
Completed
Violations
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with 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/4573/AMC-Toolbox---Handwashing.>>>Observed an employee place an orange slice on a beer as a garnish with their bare hands. Employee was informed they cannot use their bare hands to handle ready to eat foods. The employee willingly discarded of the beer and orange slice and made a new beer with an orange slice placed with tongs.
Person in charge was informed that foodborne illness causing microorganisms can be transferred from bare hands to ready to eat foods and thus employees must always use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed sliced watermelon (internal temperature 49*F) and sliced mozzarella (internal temperature 50*F) in the upper portion of the refrigerated prep unit under the salad dispenser; only the sliced of the watermelon and the mozzarella that were above the fill line were above 41*F. Employee indicated these foods had been in that portion of the unit overnight and that they took internal temperatures today but not of these foods. Person in charge willingly discarded of the portions of these foods that above 41*F and moved the rest of the portions into new containers.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition.>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation, opened, and/or pulled from the freezer date: half and half (10/17), tiramisu (10/23), and cheddar mix with mozzarella (10/25). Person in charge willingly discarded of the foods listed above after confirming they had been under refrigeration for more than 7 days. *3RD CONSECUTIVE*
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.>>>Observed the following RTE TCS foods labelled with the following date/not labelled with the preparation, opened, and/or freezer pull date: anchovies (8/22), sliced lettuce, cooked meatball sauce, and cooked bow tie pasta. Person in charge indicated the label for the anchovies was incorrect and re-labelled it with 10/30; the other food were labelled with the following dates: sliced lettuce (10/28), cooked meatball sauce (10/27), and cooked bow tie pasta (10/30). Person in charge was reminded they have 24 hrs. to label all RTE TCS foods. *2ND CONSECUTIVE*
Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge willingly discarded of the foods listed above. 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
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 VIOLATION-7-201.11, P: Separation-Storage>>>Observed hand soap directly above clean utensils, a spray bottle of degreaser above the wash compartment of the 3-compartment sink while the establishment was actively washing dishes, and bottles of Windex and Peroxide stored directly above clean eating utensils in the busser station next to the restroom. The person in charge and employees moved all of these chemicals so they were either below/next to any food, food contact surfaces, and single use/single service articles; they are also stored in a way that prevents contamination.
Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.>>>Observed salad mix made with chopped lettuce in the salad refrigerated salad dispenser with an internal temperature of 52*F; employee confirmed they prepped the salad 1 hour before inspection. The unit had a measured temperature of 40.6*F using a min/max thermometer. The person in charge was informed that due to salad being stored in a large plastic container inside of the unit the salad mix may not cool down to 41*F in time (within 4 hours). The container was moved to the walk-in and the person in charge indicated they would get the salad mix into shallower containers to cool down to 41*F with 4 hours. Cooling guidance emailed.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation violations on this inspection.
A pattern of non-compliance for Priority violation #21, 3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. All pertinent establishment personnel should attend. Person-in-charge signed up for Tue, Nov 14, 2023 8:45 AM - 11:00 AM MST. Failure to correct repeat violations may result in legal action.
Reviewed: refuse area
A copy of the inspection report was emailed.
Inspection conducted with RS 1119
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)
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: D,Embargo Lbs: 17,Food Manager Licenses: 0,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA,Signer: Kailey Sutter
"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.