Inspection Report

Business Name
iPizza
Business Address
7620 E MCKELLIPS RD SCOTTSDALE AZ 85257
Permit Number
FD-89639
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
10/5/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with owners, Bambi and Audra.

At the time of this inspection, this project was about 90% complete.

Inspection report was emailed to Bambi.

Prior to final:
1. Provide tooled in 3/8th in finger cove along tile base and flooring as discussed.
2. Seal all gaps under POS counter as discussed.
3. Operator stated that a slice cabinet will be added to the front POS area- all food handling must occur within 25 feet of a visible hand wash sink. If any additional food handling is to occur (drinks, etc) then an additional hand wash sink will need to be added to FOH. Slice cabinet is approved with position of hand wash sink in BOH.
4. Label hand wash sink.
5. Label food prep sink.
6. Ensure bathroom door is self closing.
7. Ensure all refrigeration is holding at or below 41°F.
8. Provide >110 degree water at all fixtures.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.

Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No county legal action will result from the inspection.

"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.