Inspection Report

Business Name
Sauce Pizza and Wine

Business Address
14418 N SCOTTSDALE RD SCOTTSDALE AZ 85254

Permit Number
FD-91602

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/28/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed the dishwasher handling + precleaning dirty dishes, running the dirty dishes through the low temperature dish machine. Then without first washing their hands, observed the dishwasher handle and put away clean dishes. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: In the walk-in cooler observed hotel pans of Minestrone soup and cheese sauces (made in-house) cooling in the walk-in cooler. Internal temperatures of the Minestrone measured between 72-96°F. Internal temperatures of the cheese sauces measured between 84-104°F. After reviewing the establishment’s cooling logs it was determined the Minestrone was 135°F at 10:00AM and the cheese sauce was 140°F at 10:20AM. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The Minestrone had been cooling for more than 2 hours and had not reached 70°F. The Minestrone was discarded at time of inspection. The cheese sauces had been cooling for less than 2 hours and was reheated to 165°F to restart the cooling process using approved cooling procedures. After discussion with the person in charge it was determined the soup and sauces had not been monitored and stirred during the cooling process. Provided cooling methods and cooling accurate guide electronically. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: In a shallow ice bath on counter near the hot holding station observed shredded mozzarella cheese/56°F. In top section of the Panini station observed portioned sliced turkey + ham/46°F stored above the fill lines of the container. In the bottom drawer of the Panini station refrigerator observed cooked penne pasta/51°F. After discussion with the chef, it was determined the mozzarella cheese and deli meats were set up around 11AM. After discussion with chef, it was determined the penne pasta had been stored in the bottom drawer of the panini refrigerator for more than 4 hours and that that drawer had been having problems maintaining 41°F or less. Discussed repairing or utilizing a small container for the penne pasta to ensure adequate airflow in the unit. The deli meat and mozzarella cheese were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The cooked penne pasta was discarded by the PIC 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 wet in use wiping cloth stored in sanitizer solution/ bucket near the walk in cooler. Sink and surface sanitizer concentration measured at 0 PPM. Predefined Comment: All wet 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 #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

5-403.12 - Core: Other Liquid Wastes and Rainwater Addl Notes: Observed a small leak in the ceiling between the office and ware washing area. According to person in charge the air-conditioner has a leak. No overhead contamination of food contact surfaces or food observed at time of inspection. Condensate drainage and other non sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large hole in the ceiling above the mop sink. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed maintaining rear entrance door closed or maintain air curtain on when the door is left opened.

"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.