Corleone's Authentic Philly Steaks

Inspector's notes

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 the light bulb in the walk-in freezer is unattached and hanging from the ceiling, and the light bulb shield is cracked and repaired with tape. Physical facility must be maintained in good repair at all times. Please repair or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handwashing signage in male and female restrooms. Provide signage for handwashing in restrooms. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler and on shelf above prep area, personal items stored along with establishment items. Recommended using container to designate employee items from establishment items to prevent contamination. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, tomato based pizza sauce with a preparation date of 5/27, one day past 7-day discard date. Pizza sauce was discarded. See embargo form. RTE/TCS foods requiring date marking are to 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

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties ..............During food operation, small child in prep area, around food equipment where customer food was being prepared and stored. Person in charge moved child out to car. Discussed the importance of only trained food service employees are allowed in kitchen area. The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee at front register, handling phone and register, then donned gloves to work with ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: 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..........On cook line, sliced cheeses with internal temperatures of 55*F-65*F. Per employee, sliced cheeses were removed from cold holding <2 hours. Employee had moved sliced cheeses to top portion of prep table cooler to rapidly cool back down to the proper cold holding temperature. Recommended using ice bath for sliced cheeses for easier access during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or lower at all times. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected .........At time of inspection, back door opened. Back door was closed at time of inspection. Door can remain open if fly fan is turned on. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law .........At mop sink, with water in on position, faulty sidekick connected to main faucet. Sidekick connection was removed from faucet at time of inspection. Recommended attached mop hose directly to faucet without sidekick. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods...........At prep area, hole above sink. Repair hole in wall. PHYSICAL FACILITIES shall be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods...........At prep area, hold above sink. Repair hole in wall. Tile removed above walk in cooler and prep area. Place tile back in place. PHYSICAL FACILITIES shall be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection