Defalco's Italian Grocery & Deli

Inspector's notes

Observed date-mark stickers on containers stored as clean on racks near the dish pit. Please ensure stickers are removed prior to washing, rinsing, and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes, ricotta cheese, pizza sauce, pepperoni, mozzarella, and sausage at 48-51*F in the pizza cold holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The ambient air temperature of the unit with a min/max thermometer was 55*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of the pizza cold holding unit with a min/max thermometer to be 55*F. 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. The PIC will utilize the walk-in cooler in the meantime and contacted their technician while inspector onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the cold holding deli display case macaroni salad at 48F, penne salad at 50F, and tuna salad at 50F.

Inspector's notes

Observed underneath three compartment sink a spray bottle of unknown chemical per PIC without a common label name. Chemicals shall be labeled with common name of chemical product. Corrective Action: Corrected at time of inspection. PIC discarded unknown chemical.

Core-6-202.15, C: Outer Openings, Protected>>Observed rear door with a gap at the bottom of the door.>>Outer openings shall protect the enclosures from pest.>>Repair the door sweep at the bottom of the rear door.>>Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed at grill line and prep line in the front food product containers without common label name of food product.>>Food containers shall be labeled with common label name when not in the original container.>>Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 less than 100 ppm quat sanitizer in 3-compartment sink actively in use in kitchen. Quat sanitizer is dispensed from wall dispenser and was not properly dispensing at time. PIC switched to chlorine sanitizer and properly set up 3-compartment sink at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Quat sanitizer utilized by establishment requires 200 ppm-400 ppm. Chlorine sanitizer requires 50-100 ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 garlic butter at 46-47'F in large (more than 4 inches deep), deep covered container in walk-in cooler. Also observed Greek salad (more than 4 inches deep) and cooked pasta salad (more than 4 inches deep) in covered containers in reach-in cooler at 51-55'F. Also observed cut lettuce for salads in large, deep (more than 4 inches deep) covered container at 58-59'F in walk-in cooler. Per PIC, all items were prepped 2-4 hours prior to inspection. All items were transferred to shallow pans, uncovered, and ice added at time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. All items prepared from cold or ambient room temperature ingredients must be cooled to 41'F within 4 hours. Repeat violation. This is the second consecutive violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed establishment utilizing sterilyte storage bins for various herbs and seasoning in kitchen. Discussed with PIC these containers are not designed for food items. Also observed multiuse containers cracked and in disrepair. Replace with approved food contact surfaces prior to next routine inspection. Repeat violation. This is the second consecutive violation. :

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee crack raw shell eggs and proceed to handle clean plates and bread for sandwiches without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. :

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 raw beef steak stored above cooked meatballs in walk-in cooler. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 2 deep buckets of cooked marinara sauce at 49-51'F on bottom shelf of walk-in cooler. Per PIC, the marinara sauce was cooked the day prior to the inspection. The marinara sauce was embargoed at the time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Repeat violation. This is the second consecutive violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of 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 3 deep buckets (more than 4 inches) of cooked meat sauce at 49-50'F in walk-in cooler. Per PIC, meat sauce was cooked less than 6 hours prior to inspection. PIC added ice wands to meat sauce to rapidly cool at time of inspection. Also observed cooked beef and cooked noodles at 65-78'F in covered containers in walk-in cooler. Per PIC, both items were cooked less than 2 hours prior to inspection. All containers were uncovered to allow for proper cooling at the time of inspection. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, by using ice as an ingredient, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed establishment utilizing sterilyte storage bins for various herbs and seasoning in kitchen. Discussed with PIC these containers are not designed for food items. Also observed multiuse containers cracked and in disrepair. Replace with approved food contact surfaces prior to next routine inspection. :

Core-6-101.11, C: Surface Characteristics-Indoor Areas-----Observed adjacent storage suite used for storing pre-packaged, non-TCS foods to be missing cove base at floor/wall junctures and non-cleanable acoustic ceiling tiles. Provide cove base at floor/wall junctures and approved washable, vinyl ceiling tiles prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 open package of raw sliced bacon directly on top of packaged ready to eat deli meats. The package of raw bacon was loosely wrapped and the deli meats were in sealed packages. The person in charge removed the raw bacon and placed it on a bottom shelf with other raw meats. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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 a container of cooked meat balls with an internal temperature between 46F and 50F in the walk-in cooler. The person in charge stated the meatballs were cooked and placed in to the walk-in cooler the night before. Proper cooling of TCS foods is from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The meat balls were embargoed at the time of inspections. Discussed with the person in charge cooling times, temperatures, and methods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed containers of egg salad, chicken salad, and seafood salad in the low boy cooler at the sandwich prep line with an internal temperatures between 47F and 53F. The salads had date marking of 8/22 and 8/23, the person in charge stated the salads had been prepped and placed in the cooler on those dates. The salads were embargoed at the time of inspection. Discussed cold holding temperatures of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled spay bottle containing blue liquid by a storage rack between the three compartment sink and the mop sink. The person in charge stated the spray bottle contained glass cleaner and labeled the bottle accordingly. Discussed labeling working containers with common name of contents. 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 the low boy cooler by the sandwich prep line with an ambient temperature of 64.4F as measured with a min/max thermometer. All TCS (time temperature control for safety) food items that had been placed in the cooler within four hours were moved into the walk-in for rapid cooling. The person in charge stated a work order would be submitted for the unit. Discussed not storing food in the low boy cooler until it has been serviced and can maintain foods at a temperature of 41F or below. A re-inspection will take place in 10 days, by September 5, 2023. Correct By: Correct Prior To Reinspection

Core-4-901.12, C: Wiping Cloths, Air Drying Location Observed wet cloth in sanitizer solution with less than 150 ppm quaternary ammonium sanitizer by the sandwich prep line. The sanitizer solution had a temperature of 107F, manufacture label specified 65F - 75F. The person in charge made an new sanitizing solution to the proper range of 150 - 400 ppm quaternary ammonium. Discussed with the person in charge following manufacture instructions. Correct By: Corrected At Time Of Inspection