Picazzo's Organic Italian Kitchen

Inspector's notes

Observed interior of ice machine with buildup of organic debris. Instructed manager to clean, and keep clean at a frequency that prevents buildup. All food contact surfaces must be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large containers of cooked vegetable soup in walk-in cooler at 66-94*F. Per manager, soup had started cooling process approximately 5 hours prior. Soup was voluntarily discarded at time of inspection, and reviewed proper cooling procedures. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed coleslaw, vegan butter, and mozzarella cheese holding at 45-60*F in top right portion of reach-in cooler under grill. Per manager, items are refilled as needed and were voluntarily discarded at time of inspection. Reviewed cold holding procedures, monitoring of coolers, and maintenance of gaskets. Ensure all TCS foods are kept at 41*F or below. *Second consecutive violation.

Inspector's notes

Observed gaskets for upper portion of reach-in cooler under grill in kitchen coming undone and in disrepair, causing cooler seal to not function properly. Instructed manager to have replaced or repaired as needed to ensure all coolers are sealed properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the handwashing sink next to the stove observed a chef fill up a pitcher with water for cooking pasta. Handwashing sinks may not be used for purposes than handwashing. Facilities must be maintained in a condition that promotes handwashing. Person in charge instructed the chef to only use the handwashing sink for handwashing at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

In the prep refrigerator next to the stove observed portioned grilled chicken/50°F and chicken wings/45-50°F. In the walk in cooler observed cooked tomato soup/49°F stored directly next to cooling white bean soup/141°F.

Inspector's notes

Below the handwashing sink at the expo station observed an unlabeled spray bottle filled with clear liquid. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. After discussion with the person in charge it was determined the bottle was filled with sanitizer. PIC labeled the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a tightly covered container of grilled chicken/50°F cooling with a container of chicken wings stored directly on top. In the walk in cooler observed multiple containers over 4 inches deep of white bean soup cooling 110-130°F that had been cooling for ~30 minutes.

Inspector's notes

Observed a gap at the bottom of the kitchen's rear entrance door. Outer openings of a food establishment shall be protected against the entry of pests by Filling or closing holes and other gaps along floors, walls, and ceilings. Install door sweep prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed slow draining handwashing sink at the bar.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. The CFPM was not working today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a ladle and food debris in the basin of the handwashing sink near the pizza oven. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks may not be used for purposes other than handwashing. The ladle was moved to the ware washing area at time of inspection to be cleaned. Ensure handwashing sinks are only used to handwashing. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

At time of inspection, observed in use low temperature dish machine with a sanitizer chlorine concentration of 0 PPM. After running the dish machine three more times the sanitizer concentration measured at 0 PPM each time. Chlorine must have a concentration between 50-100 PPM for sanitizing food contact surfaces. The person in charge re-adjusted the sanitizer tube deeper into the sanitizer bucket and ran the dish machine again. Observed final rinse chlorine concentration of 100 PPM. Discussed utilizing test strips to verify chlorine concentration prior to using the dish machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large Cambros of cooked bean soup cooling in the walk in cooler. The soup was more than 12 inches deep. Internal temperature of the soups measured between 50-51°F. After discussion with the person in charge it was determined the soup was prepared last night and had been cooling since.

Inspector's notes

Observed thawed reduced oxygen packaged salmon in the walk in cooler. According to the packaging instructions the salmon shall be removed from packaging prior to thawing.

Inspector's notes

Observed handwashing sink near the stove not operational at time of inspection. Observed drain pipe disconnected, making the handwashing sink not useable. Other handwashing sink in the kitchen is operational. Facilities must be maintained in a condition that promotes handwashing. Please repair handwashing sink prior to re-inspection (2/3/25). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked sweet potatoes/ 51°F in the upper portion of the salad station prep cooler. Observed roasted garlic/ 53°F, ham/48°F, mozzarella cheese/ 48°F, tomato sauce/45°F in the upper portion of the pizza station prep cooler.

Inspector's notes

Observed multiple in use utensils stored in a container of water/ 85°F on the counter next to the stove.

Inspector's notes

Observed white bean soup date marked 7/26 in the walk-in cooler.

Inspector's notes

Observed thawed raw salmon in reduced oxygen packaging in the walk in cooler.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 a server grab a lime wedge with their bare hand and place it on the rim of a beverage. Bare hands shall not contact exposed ready to eat (RTE) foods. Please use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE foods. Discussed using skewers, tongs, or single-use gloves when handling garnishes with servers. Instructed server to discontinue bare hand contact. 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 a container of Bolognese sauce over 6 inches deep cooling in the walk-in cooler. Internal temperature of the Bolognese sauce measured between 115-146F. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. According to the chef, the sauce had been cooling for less than an hour. A large ice wand was added to the sauce at time of inspection to aid the cooling process. Discussed cooling methods with the person in charge. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed two ice buckets stored on the ground near the ice machine. Equipment, Utensils, Linens and Single-Service and Single-Use Articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. The ice buckets were moved off the ground at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap was available at the bar handwashing sink. Each handwashing sink shall be provided with hand soap. Hand soap was re-stocked at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 in-use dish machine in the kitchen utilizing chlorine sanitizer. Dishwasher was run three times and tested at 0 PPM each time. Observed sanitizer jug was nearly empty. The chlorine sanitizer jug was replaced and run for a fourth time. Concentration measured at 50 PPM. Chlorine concentration shall measure between 50-100 PPM. Dishes that were washed at 0 PPM were re-washed at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed tongs in a container of water near the stove. Temperature of the water measured at 111?F. When storing ladles, scoops, or tongs in standing water the temperature shall be 135?F or higher. The chef discarded the water at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 in-use dish machine at the bar utilizing chlorine sanitizer. Dishwasher was run three times and tested at 0 PPM each time. Chlorine concentration shall be between 50-100 PPM. Discussed utilizing test strips to monitor chlorine concentration with the person in charge and bartender. Glassware from the bar will be washed in the kitchen dish machine until the bar dish machine is repaired. Provided dish machine sanitizer log guidance document to the person in charge. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. At time of inspection observed cooked chicken/45-50°F in lower drawer of the prep cooler next to the grill. Observed cooked meatballs/47-50°F in the upper prep cooler across from the grill. After discussion with the chefs it was determined that the cooked chicken and cooked meatballs were within safe parameters. The cooked chicken and meatballs were moved to the walk in cooler to rapidly cool. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage At time of inspection observed a chef knife stored in a crack between two prep coolers. Knives, spatulas, etc. shall be stored in clean and dry location between uses to prevent contamination. The chef moved the knife to the dirty utensil storage to be washed, rinsed, and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection