Christo's Ristorante

Inspector's notes

Observed employee at three compartment sink handle dirty pots immediately prior to removing clean dishes from sanitizer solution to dry. Workers washing food-contact surfaces must wash hands between working with soiled and clean dishes. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of grease on interior ceiling and walls of pasta cooler and on exterior of equipment above stoves. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Observed ice scoop stored in ice bin behind the bar with the scoop handle in contact with ice used for consumption. 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler by the cook line with minmum ambient temperature of 55F. The person in charge adjusted the cooler settings but the cooler was only able to achieve a minimum temperature of 48F. The prep cooler was used to store TCS foods under time as control. The person in charge place the TCS foods in ice bath to reduce the maximum temperature of the food items during the period placed under time as a control.

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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/4621/AMC-Toolbox---Cross-Contamination. Observed an partially consumed candy bar in the candy wrapper stored in a food container in direct contact with ready to eat deli meat in the prep cooler by the cook line. The person in charge removed the candy bar and discarded the deli meat at the time of inspection. Discussed food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed containers of cooked osso buco in the walk-in cooler with internal temperature between 48F -49F. The person in charge stated the osso buco had been cooked and placed into the walk-in the day before. The osso buco was embargoed at the time of inspection. Discussed cooling times and temperatures - from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 dairy base butter and creamer at the bus station under time as a control but no time documentation. Discussed with the person in charge TCS food items under time as a control require written procedures to be prepared in advance of utilizing this method and if utilizing 4 hours and no temperature control, the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The person in charge instructed employees to place time stickers on the food items at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a sanitizer bucket with 0ppm quaternary ammonium sanitizer at the bar. The person in charge discarded the solution and made a new sanitizer solution between 150 -400 ppm quaternary ammonium. Discussed frequency of testing sanitizer concentrations. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no covered receptacle in the employee bathroom by the dry storage area. 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-3-304.12 , C: In-Use Utensils, Between-Use Storage... Observed knives being stored pinched between prep tables in cooking area, please ensure utensils are stored in a clean dry area between uses. Correct By: Corrected At Time Of 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... No hand towels available at handsink in kitchen area during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source... Establishment is maintaining necessary shellstock tags but has not recorded the date of last item sold in over a month. Please ensure date of last item sold from batch is recorded on shellstock tags, and tags are maintained for at least 90 days. Correct By: Corrected At Time Of Inspection