Inspection Report

Business Name
Peter Piper

Business Address
127 E WILLIAMS FIELD RD GILBERT AZ 85295

Permit Number
FD-91590

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/2/2023

Grade
Not Participating

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. ===Observed pizza employee pick up slice of pizza from floor with both gloved hands. Employee took off contaminated gloves and put on new gloves with no hand washing in between. With contaminated gloved hands employee proceeded in touching clean food contact equipment and pizzas on the pizza line. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloves and wash hands appropriately. ====This violation refers to employee hands actually being clean and washed when necessary. Immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. ===Establishment currently cooks pasta. After cooling from yesterday inside Delfield refrigeration unit with 43.9*F ambient with min/max internal temperature of 6 cooked bags of cooked pasta was at: 44.5*F-48*F with inspector thermometer. Notified Person In Charge (PIC). PIC confirmed internal temperatures and discarded improperly cooled cooked pastas. Per PIC and date marking products was prepared last night. ======= Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. 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.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, and 0 Priority Foundation Violations on this inspection.
No County legal action will result from this inspection.
Calibrated thermometers
Inspection emailed and reviewed with the establishment.
Reviewed and discussed: chemical storage procedures. Time as control for food safety documentation. Monthly cleaning procedures.
Recommend: either maintenance or discontinue using- Delfield reach in unit; salad display case.
Of note: Establishment has work order to repair broken tile at back door and cove base area and water leakage from soda lines.
Emailed inspection report to the establishment.
Emailed new owner packet.

Award: Not Participating,Embargo Lbs: 20,Signer: April Arande

"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.