Pizzeria Bianco

Inspector's notes

Observed outdoor pizza oven equipment stored behind establishment. Equipment not observed to being actively used at time of inspection. PIC stated outdoor oven had not been used in years. Establishment does not have outdoor cooking variance and outdoor cooking equipment shall be removed prior to next routine inspection. Provided PIC with guidance on applying for a remodel for outdoor cooking. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage and cooked veggies (mushroom and peppers) at a temperature of 80-90 F in standing refrigerator in back prep area. Per PIC, items were cooked three hours prior to inspection. All items were observed in deep, tightly covered plastic containers. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep or other effective means. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking condensate for AC unit into absorbent soil in the back of the establishment. Observed large numbers of flies and fly breeding throughout area. PIC was informed to eliminate any leaks and eliminate harborage conditions for fly breeding. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage and cooked veggies (mushroom and peppers) at a temperature of 80-90 F in standing refrigerator in back prep area. Per PIC, items were cooked three hours prior to inspection. All items were observed in deep, tightly covered plastic containers. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep or other effective means. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking condensate for AC unit into absorbent soil in the back of the establishment. Observed large numbers of flies and fly breeding throughout area. PIC was informed to eliminate any leaks and eliminate harborage conditions for fly breeding. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease trap having overflowed behind facility. Observed standing waste water. In the standing waste water, observed wood used for pizza ovens. Bathrooms for facility were non-functional at time of inspection. Per PIC, back-up happened in the morning and plumbers were onsite repairing the back-up. PIC states employees are utilizing public bathrooms in square approximately 1000 feet from establishment as a temporary measure. Provided guidance for cleaning up waste water (lye), discarding contaminated wood, and ensuring all plumbing is properly repaired. All waste water must be properly cleaned, contaminated wood discarded, and all plumbing repaired to a state of good repair prior to re-inspection. Also provided imminent health hazard guidance document to PIC. Discussed with PIC options if repairs are not completed within 24 hours. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed outdoor pizza oven equipment stored behind establishment. Equipment not observed to being actively used at time of inspection. PIC stated outdoor oven had not been used in years. Establishment does not have outdoor cooking variance and outdoor cooking equipment shall be removed prior to next routine inspection. Provided PIC with guidance on applying for a remodel for outdoor cooking. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut lettuce, pepperoni, cut sun-dried tomatoes, blue cheese, provolone cheese, measured 48-56'F in tabletop prep cooler located behind pizza oven. Ambient temperature of unit measured 51.6'F, fans operating at 46.8'F at time of inspection. PIC stated unit is emptied daily and all items were stocked at 9am today, less than 4 hours prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Informed PIC to cool freshly prepped items in walk-in unit to 41'F prior to placing items in prep units since units are not well-equipped to cool down TCS food items. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blue cheese and goat cheese stored with no datemarking in walk-in unit. PIC stated blue cheese was cut the date prior and goat cheese was opened on 06/03. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of tabletop prep cooler unit behind pizza oven measured 51.6'F, fans operating at 46.8'F at time of inspection. Unit shall not be used for coldholding storage of TCS food items until it has been repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection on 06/16/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed container of roasted peppers tightly wrapped with Saran-wrap. Item observed within proper cooling parameters. Avoid saran-wrapping cooling TCS items to prevent trapping of heat. Observed items being cooled in reach-in unit. Suggested PIC to cool food items in walk-in unit as they are better equipped for cooling purposes. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Saran-wrapped items were uncovered to allow proper airflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee fill water for drink at handwashing sink located at the bar. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Reviewed proper handwashing sink use with PIC and employee. Handwashing sinks shall be used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS items (cut spinach, sliced tomatoes, cold cut meat, cheese items) measured 45-51'F in tabletop prep cooler located behind pizza deck oven. Unit in question observed at an ambient temperature of 47.3'F. PIC stated all items with the exception of spinach were stocked less than an hour prior from walk-in unit. Spinach has been in reach-in compartment of prep cooler since the night prior. PIC voluntarily discarded spinach at time of inspection. All other TCS food items improperly cold held were moved to alternative refrigeration to be rapidly cooled to 41'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all 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. Unit was cleared of food items at time of inspection. Establishment observed with adequate coldholding capacities for operations. PIC agreed to not use unit for coldholding until it has been fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lid-covered deep pan of parmesan cheese measured at 51'F being cooled in walk-in unit, prepped and cooled about an hour prior per employee. Reviewed with employee proper cooling methods and employee removed lid at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sausage, mozzarella cheese, Fontina cheese, provolone cheese, ricotta cheese, cut tomatoes and cut watermelon in the walk in cooler having internal temperatures of 49-58*F. Person in charge states everything but the provolone cheese and the Fontina cheese was just delivered/prepped 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection, except for the Fontina cheese and provolone cheese which was voluntarily discarded. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in cooler having an ambient temperature of 53*F using min/max thermometer. Person in charge states they will get it fixed as soon as possible. Establishment has enough cold holding units throughout the establishment to continue normal operation. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please do not store any TCS foods in the walk in cooler until working properly. Reinspection will be conducted within 24 hours. Corrective Action: Correct prior to re-inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked mushrooms, cooked sausage and cooked onions cooling on a speed rack in room temperature. Employee states they usually leave these foods cooling out for at least 1 hour before storing them in containers. Advised employee to finish off cooling in shallow trays and in the cooler or walk in cooler before storing them away in containers. Discussed the importance of allowing food to cool down properly by leaving them uncovered, in shallow pans and cooling in a refrigerator to ensure they cool down properly. 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 cooked mushrooms cooling on a speed rack in ambient temperature. Mushrooms had an internal temperature of 78*F and had been cooling for 2.5 hours. Employee reheated the mushrooms to 165*F and restarted the cooling process. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter---Observed an ice machine that is stored outside of the establishment that no longer works and is not intended to be used again. Person in charge states they are working on getting it removed. Discussed the importance of maintaining the establishment free of unnecessary items to prevent harboring any pest. Correct By: Correct Prior To Next Routine Inspection