Inspection Report

Business Name
Lou Malnati's Pizzeria
Business Address
27 S McClintock DR Tempe AZ 85281-2223
Permit Number
FD-88096
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/6/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

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 various house made dressings with dairy (ranch, caesar) in far side standing beverage refrigerator at 44*F-47*F. Ambient air temperature was a minimum of 53.4*F at time of inspection. Per person-in-charge (PIC) temperature checks are completed and logs are retained, and ambient air temperature of unit at 11AM was 38*F. PIC relocated all dressings to walk-in to rapidly cool to 41*F at time of inspection. Observed cut watermelon and portioned sausage at 44*F-48*F in middle cold top. Ambient air temperature of unit was 42.2*F. Temperature of food items when placed in unit was unknown. TCS items were discarded at time of inspection. Observed cut tomatoes at 47*F-49*F on cold top double panned. Temperature when placed in unit was unknown. Tomatoes were discarded at time of inspection. Discussed use of single pan containers with PIC to ensure circulating air in unit can properly cold hold 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.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed standing beverage refrigerator holding various dressings with ambient air temperature at a minimum of 53.4*F. PIC adjusted refrigerator to a lower temperature setting at time of inspection. PIC stated knob was most likely accidentally bumped when moving items in and out of unit. Observed middle cold top with ambient air temperature of 42.2*F. PIC relocated TCS food items to alternative refrigeration until unit can be adjusted. Establishment observed to have adequate cold holding capacities. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed cooling and cooling parameters with PIC, including placing food in open shallow pans and/or on speed rack or opposite to walk-in condensers. Discussed cleaning practices of non-TCS food surfaces.

"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.