Pizza to the Rescue

Inspector notes: Observed glasses washed in bar dishwasher. Low temp dishwasher measured a chlorine concentration of 0ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Establishment will not use bar dishwasher until sanitization levels are fixed

Inspector notes: Observed 2 packages of reduced oxygen packaged raw sausage in walk-in fridge at time of inspection. Packages were dated January 2026 for the day it was made. PIC stated packages were thawed from the freezer the last night and will be used up today. ROP is done in house and product is frozen the same day. Explained a variance is required for ROP time/temperature control foods that are in packaging for more than 48hours. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. ROP packaged were opened at time of inspection. Establishment will cease ROP activities unless variance is obtained

Inspector notes: Observed establishment to use quat sanitizer for sani buckets and 3-comp sink. Only quat test strips available had water damage and not suitable for use. Test strips are required for any sanitizers used with food contact surfaces. PIC obtained quat test strips

Inspector notes: Observed reduced oxygen packaged fish thawed in the walk-in fridge. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection