Inspection Report

Business Name
Master Pizza
Business Address
1731 W BASELINE RD MESA AZ 85202
Permit Number
FD-91143
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/10/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed no paper towels at hand wash sink near the 3-compartment sink. Discussed with Person in charge (PIC) that paper towels need to be stocked at all hand washing sinks. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.

Addl Notes: Observed food debris on food-contact surface throughout the kitchen. Cutting boards that need to be cleaned and sanitized. Food prep stations that were not cleaned before use. Person in charge (PIC) stated that they were in the process of cleaning before inspection and will continue cleaning. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 09/19/24.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers Addl Notes: Observed multiple spray bottles throughout the establishment without a label. Also observed a spray bottle with brown liquid at cook station. Person in charge (PIC) stated the liquid is liquid smoke mixture. Discussed with PIC that all bottles need a label. PIC used a marker to write labels on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths throughout the establishment. Some of the wiping cloths were visibly stained, and soiled. Some of the wiping cloths were hanging over counters and food prep areas. Some wiping cloths were piled up on the floor. Also observed multiple wiping cloths on cutting boards. Discussed with person in charge (PIC) that all wiping cloths need to be cleaned. Clean wiping cloths need to be stored in designated area. Soiled wiping cloths need to be kept in a separate designated area until they are ready to be washed and dried properly. In-use wiping cloths need to be stored in a sanitizer bucket. All wet in-use wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed multiple areas of the establishment that had unnecessary boxes, household items, shoes, broken appliances, and equipment. Some areas of the kitchen and storage area were not accessibly due to clutter and appliances blocking access. Discussed with person in charge (PIC) that these items need to be removed, and the establishment needs to be cleaned to sight and touch. PIC stated that another person is coming to help move the unnecessary items out and clean these areas. PIC shall have clutter removed and areas ready to inspect by reinspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 09/19/24.

Comments/Details


No County legal action will result from this inspection.
Report sent by email.
Re-inspection scheduled for 09/19/24.
IMPORTANT: You must register with our new Permit Center System to be able to pay permit fees, update permit information, apply for remodels etc. Go to https://www.maricopa.gov/6003/Maricopa-Countys-New-Permit-Center to apply for Permit Center. Be sure to use the same email address that was entered in our old system.

"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.