Inspection Report

Business Name
Sauce Pizza and Wine 5110
Business Address
705 S Myrtle AVE Tempe AZ 85281
Permit Number
FD-91580
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/20/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Repeat Violation

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 on salad prep table top (left side cookline) with ambient temperature to be at 53*F on the top and bottom measured with a min/max thermometer. Per person in charge (PIC) a container of feta cheese and parmesan cheese had just been placed in the unit a few minutes prior to inspection and all other items were placed in the unit the previous evening. Feta and Parmesan were placed into a different unit. All other TCS items such as cut grape tomatoes, scratch made Ceaser dressing, gorgonzola dressing, salami, pepperoni, kalamata olives, cooked pepper, cooked zucchini, blue cheese, goat cheese, shredded chicken, diced chicken, smoked mozzarella, cooked veggie medley, mozzarella cheese, cooked quinoa, spring mix, Romain lettuce, chopped kale, and cannoli filling were at 48*F to 50*F measured with a probing thermometer. 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. 2nd Consecutive Violation

Violation #: 33

Repeat Violation

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 on salad prep tabletop (left side cookline) with ambient temperature to be at 53*F on the top and bottom measured with a min/max thermometer. Observed facility was utilizing an uncalibrated thermometer in unit set to 40*F to monitor unit. Assisted PIC with calibrating thermometer at time of inspection. Discussed with PIC 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: Correct prior to reinspection 8-31-26 2nd Consecutive Violation

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed either black organic matter, separated or missing caulking along the hand wash sink and faucet in the men's bathroom, pasta/pizza handwash sink and the sprayer wall in the dish area. Discussed with PIC to utilize high moisture caulking as fixed equipment shall be sealed to create a smooth and cleanable surface to prevent buildup and contamination. Also observed missing separated high temperature caulking on the ventilation system fixed parts. Discussed the high temperature caulking is designed to prevent grease buildup drippage. Clean area and replace prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed black encrusted buildup on the pizza screens. Also observed dried food debris buildup on the wall of the prep area. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces and pizza screens shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed faucet loose and unanchored at the hand washing station by the pasta and pizza station. Discussed with PIC all plumbing and fixtures shall be maintained in good repair. Also observed metered faucet in restroom runs for 2 seconds and turns off. All metered faucets shall run for 15 seconds for proper hand washing. Discussed to fix/replace/repair prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Of Note: Discssed with PIC 1) Date marking for day made/open + 6 for a total of 7 days. 2) only equipment pertinent for daily business shall be maintained in facility and storage.

"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.