Inspection Report
Peter Piper
4315 W GLENDALE AVE GLENDALE AZ 85301
FD-88924
Food Establishment - Eating & Drinking
Food Routine Inspection
11/7/2023
B
1
Completed
Violations
Violation #: 3
Description: Management and Food Employee Knowledge, and Conditional Employee; Responsibilities and Reporting
Comments:
01B-Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
Person in charge failed to produce food manager certification and answer questions regarding cold holding, time as a control, sanitization, or describe the symptoms associated with the diseases that are transmissible through food. A food manager must be present at all times and be able to demonstrate knowledge of foodborne disease prevention. Person in charge stated food manager certification is scheduled soon. Establishment to follow up with inspector with documentation. Reinspection to occur by 12/7/2023.
Correct By: Correct Prior To Reinspection
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.
Wings and ranch in reach in next to fryer with an internal temperature of 44-50*F. Diced pepperoni, shredded cheddar, sausage, olives, pineapple, jalapeños, ham, bacon in cold holding unit with an internal temperature of 47-71*F. Person in charge mentioned foods were placed in the unit over 4hrs prior to inspection and when toaster is on affects temperatures of foods. All cold temperature controlled foods should be held at 41*F or below. Person in charge voluntarily discarded. Recommend using lids and keeping toaster off when not in use.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
31-Refrigerator Re-inspection
Priority Foundation-4-301.11, Pf: 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.
Small reach in refrigerator near fryers with an ambient temperature of 48*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Establishment to provide work order invoice once completed. Re-Inspection to occur by 11/10/2023. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held in walk-in at 41*F.
Correct By: Correct Prior To Reinspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability
Observed missing floor tiles near the back doorway/exit. Per person in charge, floor tile will be replaced. Ensure that all floors, walls, and ceilings are designed, constructed, and installed so they are smooth and easily cleanable.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
This establishment received a(n) B Grade and had 1 Priority and 2 Priority Foundation violations on this inspection.
Discussed establishment procedures regarding: sanitizing temperatures
No County legal action will result from this inspection.
Inspection 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
Award: B,Embargo Lbs: 39,Signer: Ariel Swafford
"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.