Va Bene Ristorante Italiano

Inspector's notes

In the walk in cooler, observed a box of raw eggs on top of a bucket of feta cheese. In the middle prep cooler on the cook line, observed a pan of raw fish stored above pans of seasoning and garlic oil. All raw animal proteins were moved to proper storage.

Inspector's notes

Observed dicers stored as clean with tomatoes and other food debris still in the blade grid. All food contact surfaces must be clean to sight and touch. Manager had dicers rewashed.

Inspector's notes

In the walk in cooler, observed several containers of tomato sauce, demi-glace, soups, and cooked lamb without date marks. Everything was made 2 days prior. Dates were added to foods.

Inspector's notes

Observed a box of acetaminophen packets and a pan with 2 bottles of ibuprofen and 2 bottles of Tums antacids on the expo shelf above the food expo window and food prep coolers. Also on the shelf was a tin of skin moisturizer. All medicines and other toxic materials must be stored separate from food, food contact surfaces, utensils, linens, and single use articles. Manager moved medicines to the office. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed recently cooked tomato sauce stored in large, deep, plastic buckets. Employee moved sauces to metal 200 pans to cool properly in the walk in cooler.

Inspector's notes

Observed 10 to 15 fruit flies in the bar area. Establishment must remain free of pests. Inspector will follow up in 10 days.

Inspector's notes

At time of inspection, establishment was unable to produce quat test strips. Establishment uses a quat sanitizer at the 3 compartment sink. Quat test strips are required to be kept available at all times. Manager purchased quat test strips and showed the inspector for verification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5-10 fruit flies throughout the bar area. Please monitor the bar and eliminate any areas that may attract or harbor flies. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust accumulating on the ceiling around the AC vents. Observed food debris, grease, and other soils accumulating on the walls and floors of the kitchen. Please have the facility cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the prep cooler by the grills, observed a pan of raw chicken over pans of scallops, salmon, and other fish. Manager moved foods to proper storage.

Inspector's notes

Observed food debris and residue on the food dicers and meat slicer all stored as clean. All were cleaned at time of inspection.

Inspector's notes

Observed a bottle of super glue and a bottle of isopropyl alcohol stored on the shelf directly above food and a food prep counter.

Inspector's notes

Observed establishment to have no certified food protection manager present. 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 pipe not leading to floor drain in bar near entrance of bar, under the counter, dripping. Observed faucet for three comp sink in kitchen to leak when nozzle is completely shut off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of straws and other debris in bar floor drains and along walls under the counters. Observed organic matter in ice machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Ice machine shall be regularly cleaned. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment to have no certified food protection manager present. 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 meat balls in sauce hot held temp at 118*F. Chef stated that it was heated to 165*F approximately 1 hour before inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. 3rd repeat violation.

Inspector's notes

Overserved multiple TCS foods in walk in fridge out of temp. All TCS foods improperly cold held for more than 4 hours were discarded by PIC at time of inspection. See full list of foods and temps on embargo list. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool 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. Corrective Action: Corrected at time of inspection. 2nd repeat violation.

Inspector's notes

Observed walk in fridge to have an ambient temperature of 47*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. Freezer door, attached to walk in fridge is to remain open until unit is repaired. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 12/10/2024.

Inspector's notes

Observed pipe not leading to floor drain in bar near entrance of bar, under the counter, dripping. Observed faucet for three comp sink in kitchen to leak when nozzle is completely shut off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of straws and other debris in bar floor drains and along walls under the counters. Observed organic matter in ice machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Ice machine shall be regularly cleaned. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee with bare hands touching ready to eat spinach and lettuce, Embargoed the items. Ensure that bare hands do not touch ready to eat foods.

Inspector's notes

Observed cooked potatoes at 99F inside warmer. Manager reheated at oven up to over 165F. Ensure that all TCS foods in hot holding areas are kept at 135F and above.

Inspector's notes

Observed lasagna at 49F inside prep fridge. Manager embargoed all TCS foods in fridge more than 4 hours. Ensure that all TCS foods that are kept in cold holding zones are at 41F or less Corrective Action: Corrected at time of inspection.

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 in the dish pit going from dirty dishes to putting away clean dishes without washing their hands. Manager had employee stop, and wash their hands at the hand sink. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Reviewed handwashing policy with manager. Correct By: Corrected At Time Of 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 bar bleach dishwasher is 0 ppm bleach after 3 cycles. Facility has a working bleach dishwasher in the back that will be used until repair is made. Ensure that all bleach dishwashers are set at 50-100 ppm bleach at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ---Observed mushroom sauce at hot holding station at 123F. Employee said they had just cooked it on the grill. Reheated sauce to above 165F. Ensure that all hot holding of soups/sauces is done at warmer and kept at 135F and above. Ensure that sauces from the walkin and reheated to 165F before placed in warmer. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed several toxic spray bottles with no labels stored below the dishwasher. Manager threw out the bottles. Ensure that all chemical spray bottles have labels to identify their contents. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 shelled eggs in walkin stored above finished sauces. Manager put the eggs on the lowest shelf. Ensure that raw animal products are stored below ready to eat foods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed 2 spray bottles at dishpit with no labels on them. Manager had employee add bleach to the container. Ensure that all spray containers are labeled to reduce their misuse. Correct By: Corrected At Time Of Inspection