Gus's New York Pizza

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed cooked cheese pizza at 79*F in a hot holding unit. PIC stated they were doing time as a control but did not have a policy in place for it. If Time as a control is to be used, a policy and proper documentation must follow. Reviewed Time as a control with PIC and how to properly implement the policy. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Priority

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed Establishment with no Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in Charge (PIC) stated they were in the process of becoming a CFPM. Staff are also in the process of obtaining food handler certificates. Corrective Action: Correct prior to next routine inspection.