Peter Piper

Inspector notes: The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections

Inspector notes: Quat sanitizer solution in cloth buckets with concentration at less than 150ppm. Ensure that sanitizers are at proper concentration according to manufactures directions

Inspector notes: Ice scoop stored in ice machine between uses. PIC stated that the ice scoop would be relocated. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination

Inspector notes: There is excessive ice under the fan area, along the bottom, and outside the doors of the double door reach in freezer. All equipment must be maintained in good repair at all times. Repair the equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed closed portioned bags of noodles in the walk-in with a temperature of 48*F. PIC stated that the noodles were cooked about three hours prior, cooled in an ice bath, and then portioned into the bags. Informed PIC that when foods are cooling, they need to be uncovered/unpackaged until the reach 41*F. Cold air must be allowed in to facilitate cooling of the product. Instructed PIC to open the bags and lay the noodles flat to continue cooling down to 41*F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means