Arizona American Italian Club

Inspector's notes

Observed accumulation of scale and organic matter buildup on splash guard of ice machine behind bar. Ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Must clean ice machine prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloths stored in sanitizer bucket with <100 ppm quaternary ammonium (quat) sanitizer. 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. Discussed sanitizer bucket replacement frequency with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored directly in ice at bar. Ice scoops may not be stored in ice between uses. Ice scoop was stored in clean, dry location at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in reach-in cooler at 46 °F. Person in charge stated that chicken had been placed in reach-in cooler two days prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Discussed maintaining air flow in coolers with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels or other hand drying provision at the hand wash sink by the bar.

Inspector's notes

Observed live cockroach on the prep table by the pizza ovens.

Inspector's notes

Observed no certified food protection manger on site at the time of inspection.

Inspector's notes

Observed liquor bottles stored inside the hand wash sink behind the bar next to the ice machine. The person in charge removed the bottles from the handwash sink at the time of inspection.

Inspector's notes

Observed TCS (time temperature control for safety) food items in the walk in cooler with internal temperatures between 45F -60F. TCS foods included cooked and raw meats (beef, chicken, seafood), deli meats, cooked salsa, cooked rice, cooked beans, cooked pastas, and dairy products such as butter, half and half creamers, various fresh and shredded cheeses. The person in charge stated the food items had been stored in the walk-in cooler for more than 4 hours. The food items were embargoed at the time of inspection.

Inspector's notes

Observed the walk in cooler with minimum ambient temperature between 47F - 49F as measured with inspector min/max thermometer. Establishment's own thermometers inside the walk-in cooler showed temperatures betweeen 45F - 52F. TCS food item in the walk-in cooler had temperatures between 45F - 60F. The person in charge adjusted the walk-in cooler settings but ambient temperature did not go below 43.7F. The person in charge placed a work order for the walk-in cooler. Establishment has additional reach-in coolers, prep coolers, walk-in freezer, and walk-in cooler behind the bar to maintain sufficient cooling and cold holding capabilities. Discussed not using the walk-in cooler until it has been serviced and maintains TCS cold holding temperature of 41F or less.

Inspector's notes

Observed raw shrimp thawing at ambient temperature and no running water at the prep sink, observed reducec oxygen packaged (ROP) fish that bears a label that it is to be removed from ROP packaging in the thawed state in the walk in cooler. The person in charge placed the raw shrimp to thaw under running water and discarded the ROP fish.

Inspector's notes

Observed the ice scoop store on top of the ice machine with the food contact surface directly on a soiled surface. The person in charge removed the ice scoop for cleaning at the time of inspection.

Inspector's notes

Observed establishment use chlorine sanitizer but have no chlorine sanitizer test strips available to test sanitizer concentrations.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Observed the bar tender cutting limes for drink garnishments with bare hands. The bar tender stopped handling limes with bare hands, washed hands, and later donned gloves before returning to prepping other garnishments at the time of inspection. Discussed no bare hand contact with ready to eat food, to wash hands per code and not contact exposed RTE foods with bare hands and to use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Observed the hand wash sink by the bar with liquor bottles and other hardware items stored inside the sink compartment. The person in charge removed the items from the sink at the time of inspection. Discussed hand wash sink not used for other purposes than handwashing. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Observed no hand soap in the toilet room in the kitchen. The person in charge place hand soap in the toilet room at the time of inspection. Discussed maintaining availability of hand soap at all hand wash sinks at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. Observed no paper towels at the hand wash sink at the main bar, the hand wash sink by the ice machine by the kitchen, the hand wash sink in the bathroom in the kitchen, and the hand wash sink in the back bar. The person in charge placed paper towels at all hand wash sinks at the time of inspection. Discussed always maintaining availability of hand drying provisions at all hand wash sinks at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed dishes stored as clean on a storage rack with food residues and debris. The person in charge removed the affected dishes for cleaning at the time of inspection. Discussed food equipment and utensils stored as clean shall be clean to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed build up of organic matter inside the nozzles of the soda guns at the main bar. Discussed surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at any time when contamination may have occurred; at least every 24 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources Observed containers of cooked tomato sauce and cooked chicken with no date mark in the walk-in cooler. The person in charge stated the food items had been cooked, cooled, and placed for cold holding the day before around mid-morning, more than 24 hours, and date marked the containers accordingly. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a spray can of Raid pesticide stored on a shelf by the three compartment sink next to clean dishware. The person in charge discarded the can of Raid at the time of inspection. Discussed the restricted presence and use of pesticides in a food establishment and the use of only certified pest control services. Core-7-209.11, C: Storage-Other Personal Care Items Observed employee personal items such as electronic tablet, portable speaker, and charging cable stored on a storage rack next to clean utensils and containers of food ingredients. Observed a container of mouthwash stored next to the microwave over the prep cooler by the cook line. The person in charge removed the items at the time of inspection. Discussed the use of and a designated employee storage area away from food and food equipment. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed numerous fruit flies in the kitchen area and the main bar. Discussed with the person in charge obtaining pest control services at a frequency to maintain premise free of insects, rodents and pests. Discussed general cleaning frequency and eliminating harborage conditions. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no covered receptacles in the women's and unisex toilet rooms. Discussed a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Observed exposed floor wall junction and missing cove base by the cook line, by the mechanical dishwasher in the kitchen, and in other areas of food prep in the kitchen. Discussed sealing exposed wall and replacing missing cove base and to maintain physical facilities in good repair with smooth and easily cleanable surfaces. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of dust and soils on the fan cover and ceiling of the walk-in cooler. Observed accumulation of grease, food pieces, and organic matter, under and around equipment on cook line, under storage racks and other areas of the kitchen. Discussed cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. Observed no hand drying provisions at the hand wash sink by the ice machine next to the kitchen entrance. The person in charge supplied the hand wash sink with paper towels at the time of inspection. Discussed always maintaining hand drying provision at all hand wash sinks. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Observed empty cardboard packaging and empty bottles in the hand wash sink at the bar by the ice machine. The person in charge removed the items from the hand wash sink at the time of inspection. Discussed not using hand wash sink for any other purposes than handwashing. :

Repeat Violation Core-3-501.13, C: Thawing Observed frozen bag of raw sausage in a container of standing water with temperature above 41F. The person in charge stated the sausage was defrosting for use in two days and moved the sausage into the walk-in cooler to continue thawing at the proper temperature of 41F. Observed an open bag of fish filets thawing in the prep sink with no running water. The person in charge placed the fish filets under running water to continue thawing. Discussed proper thawing under refrigeration that maintains the food temperature at 41*F or less or completely submerged under running water. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed frozen fish and frozen sausage defrosting on the counter top in ambient air. All thawing product must be under refrigeration that maintains the food temperature at 41*F or less; or completely submerged under cool running water and Does not allow RTE thawed portions temp above 41*F. The PIC placed the product in the fridge to finish thawing. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observe a buildup of food debris around and underneath the BIB area of the bar. Physical facility must be cleaned as frequently as necessary to prevent harborage of pests. Correct Prior to Next Routine Inspection Core-6-101.11, C: Surface Characteristics-Indoor Areas Observe a large board of FRP warped and damaged to the point it is detached from the wall underneath the dishwasher. Physical facility is not cleaned as frequently as necessary and/or not cleaned during periods when the least amount of food is exposed. Correct By: Correct Prior To Next Routine Inspection

Core-6-304.11, C: Mechanical-Ventilation Observed ventilation fans of the men's bar bathroom not properly function. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Correct By: Correct Prior To Next Routine Inspection