AZ PIZZA WINGS & FISH CLOSED 11.1.2025

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips available to test sanitizer strength. CA: Required IMMEDIATELY

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed counter top can opener and magnetic strip with a build of food, black stained, in the main kitchen along the pizza dough prep table. CA: Food contact surfaces must me maintained clean to sight and touch. COS: Counter top can opener discarded. Knives removed and magnetic strip cleaned and sanitized.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Hamburgers are offered cooked to order without a consumer advisory, with a disclosure, on menu CA: Consumer advisory, with disclosure required on the menu. All capitalized letters with a minimum of 8 pt font size. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. REQUIRED WITHIN 10 DAYS of the last routine inspection

Contamination prevented during food preparation, storage, display — Inspector Note: Observed pineapple, alfredo pasta, alfredo sauce, beef, and mushrooms with mold and sour smell. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: Foods discarded

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service plates and cups throughout the main kitchen on the rack above the service table and rack beside the kitchen's entrance uncovered and stored upright. CA: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS: PIC COVERED THOSE ITEMS

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips available to test sanitizer strength. CA: Required ACQUIRE WITHIN 72 HOURS

Nonfood-contact surfaces clean — Inspector Note: Observed all squirt bottles in the kitchen that has an accumulation of sauce stuck on the caps and bottles (ketchup, barbeque, oil, margarine, and numerous dressings). CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN WITHIN 72 HOURS

PIC present, demonstrates knowledge, performs duties — Inspector Note: Employee left in charge had to be shown how to use a thermometer to check the temperature of foods. The thermometer was closed and he was attempting to take a temperature while the cap was on. PIC exibits by way of the inspection violations that he does not demonstrate knowledge of foodborne illness prevention: employee health, cold hold temperature parameters, handwashing requirements, cleaning of food contact surfaces, and date marking provisions. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. PROFICIENCY IN THESE AREAS REQUIRED WITHIN 72 HOURS.

Certified Food Protection Manager — Inspector Note: No certified food safety manager certificate posted or available at this location. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. REQUIRED WITHIN 10 DAYS

Management knowledge, responsibilities, reporting — Inspector Note: No verifiable manner provided that employees are responsible to report 5 symptoms, 6 illnesses, when to exclude, when to restrict, or when to return to work. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food REQUIRED WITHIN 10 DAYS

Adequate handwashing facilities supplied & accessible — Inspector Note: No paper towels available at the handwashing sink in main kitchen and employee restroom CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels 2. A continuous towel system that supplies the user with a clean towel COS: Paper towels provided.

Adequate handwashing facilities supplied & accessible — Inspector Note: No soap available at the hand washing sink in the kitchen and employee restroom. CA: Hand washing cleanser required at all times. COS: Soap placed at the sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean knives stored on magnetic strip that contains food debris and build up. CA: Food contact surfaces must me maintained clean to sight and touch. Knives removed to clean REQUIRED CLEANING AND SANITIZING WITHIN 10 DAYS

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pizza dough machine and all pizza pans stored in the main kitchen, not used within the last 24 hours with food accumulated/stuck on. CA: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. PIC HAS WITHIN 3 DAYS TO CORRECT

Consumer advisory provided for raw and undercooked foods — Inspector Note: Hamburgers are offered cooked to order without a consumer advisory, with a disclosure, on menu CA: Consumer advisory, with disclosure required on the menu. All capitalized letters with a minimum of 8 pt font size. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. REQUIRED WITHIN 10 DAYS

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the prep top and walkin coolers. CA: Cold holding temperatures of TCS foods must be 41F or below. COS: Items discarded.(Gyro, beef, and steak)

Proper date marking and disposition — Inspector Note: Observed beef prepared 2 days ago, steak prepared 3 days ago, chicken prepared 4 days ago, pizza sauce prepared 3 days ago, chicken wings prepared on the 15th, alfredo and alfredo pasta prepared 3 days ago all in the walk in cooler; tomato, lettuce, and gyro prepared 2 days ago all in the prep top cooler, without a date label. CA: TCS ready to eat or prepared foods must be dated in a manner to show 7 day shelf life. COS: Chicken and steak dated; all other items discarded

Proper date marking and disposition — Inspector Note: Observed parmesean cheese in the prep top cooler and walk in cooler that expired August 10, 2025. CA: Food must be discarded at the expiration date. COS Items discarded