Red Devil Italian Restaurant

Inspector's notes

Observed employee grabbing RTE rolls with bare hands for customer at the server station at the time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed screen door in kitchen leading outside to have a hole where lock would be, allowing flies and other insects to enter the establishment. Discussed with PIC covering hole to prevent insects from entering. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in walk-in freezer containers of frozen shrimp and frozen chicken nuggets stored on ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep cook peeling and dicing cucumbers intended to be served raw in salad with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC instructed prep cook to wash hands and put on gloves during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwashing machine, which was in active use, to have a sanitizer concentration of 10 ppm chlorine as measured on chlorine test strips. Per manufacturer label, concentration should be at least 50 ppm chlorine. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC called to have dishwashing machine serviced during time of inspection. Discussed with PIC sanitizing wares in 3-compartment sink until dishwashing machine is serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaskets of various cold holding unit doors to be in disrepair, preventing cold holding units from sealing properly. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of organic matter on the top interior of the ice machine. Also observed an accumulation of organic matter on the inside of beverage dispensing nozzles in the bar. Discussed with PIC cleaning the ice machine and beverage dispensing nozzles at a frequency to prevent the accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food and non-food debris under storage racks in the laundry room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: 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 that no paper towels were available at the kitchen handwashing sink. Hand washing sinks must be fully stocked at all times. An employee replaced the paper towels at the time of this inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 that the top section of the prep station near the fryer had a minimum temperature of 50.1F, measured with a calibrated min/max thermometer. Cold hold units must be capable of maintaining TCS foods at 41F or below. The foods in the top of the prep station had been in the unit for approximately 2 hours. The PIC moved the foods to the lower section of the cold holing unit, which was maintaining a temperature of 41F. The PIC will call for service and ensure the top unit can maintain food temperatures of 41F or below before returning to service. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed 2 bags of panko breading stored on the floor in the dry goods room. Food must be stored at 6 inches above the floor to prevent contamination from the premises. The PIC moved the bags of panko at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces Observed multiple cutting boards in the pizza and cook prep lines and the servers salad prep table that were deeply scored, broken along the edges and not easily cleanable. cutting surfaces shall be in good repair and maintained clean. Scratched or scored cutting surfaces are prevalent, which are not in good repair or easily cleanable must be replaced. The PIC said they would replace the old cutting boards. Correct By: Correct Prior To Next Routine Inspection