Inspection Report

Business Name
Peter Piper

Business Address
4315 W GLENDALE AVE GLENDALE AZ 85301

Permit Number
FD-88924

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/15/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.

Observe several gloved and bare handed employees touch/adjust garments and hair, and continue to handle clean dishes and open food without washing hands and changing gloves. Observed dough maker leave station, handle dirty carts and other items, then return to station and begin handling dough without washing hands.

Employees must wash hands after contamination and before handling food. Person in charge had employees wash hands, place new gloves, and return to stations.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.

Ice machine with excessive black organic build up on upper inner panel. Water dripping from panel onto ice. All food should be protected and equipment should be maintained clean. Person in charge to schedule cleaning with maintenance.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 22

Repeat Violation

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 in reach in next to fryer with an internal temperature of 44-50*F. Person in charge mentioned foods were placed in the unit within 3hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge voluntarily discarded 1 pound of wings on own accord. Remaining items placed in walk-in for rapid cooling, and reached an internal temperature of 41*F within 30 minutes. SECOND CONSECUTIVE VIOLATION

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

Repeat Violation

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

Comments:

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 50*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 5/27/2024. 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. Out of order sign placed on unit. SECOND CONSECUTIVE VIOLATION

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. THIRD CONSECUTIVE VIOLATION

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Comments/Details

Re-inspection for small cold holding unit to occur by 5/27/2024

A pattern of non-compliance for foodborne illness risk factor violation # [20], [Priority Violation - 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. The person in charge declined the offer for an AMC Training at this time. Failure to correct repeat violations may result in legal action.

Audit of food handlers conducted and 8 of 15 employee certification were available. Manager to reach out and provide by next routine inspection.
No county legal action will result from this inspection.

This establishment received a(n) C Grade and had 2 Priority and 1 Priority Foundation violations on this inspection.
Discussed establishment procedures regarding: time as a control
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

Review Complete: CHECKED,Review Notes: QA-DC, changed violatino #37 to #14, removed ranch dressing off of violatino #20,Signer: Savannah Shirley,Award: C,Embargo Lbs: 1

"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.
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.