Maggiano's Little Italy

Inspector's notes

At the bar observed no paper towels stocked at the handwashing sink.

Inspector's notes

In the walk in refrigerator observed a tray of raw chicken stored directly above a tray of raw veal (beef). No overhead contamination observed.

Inspector's notes

In the drawer refrigerator at the entrance of the cook line observed two containers of cooked spaghetti/58°F + 69°F, cooked rigatoni/ 59°F, cooked linguini/ 58°F, cooked chicken/ 55°F, raw shrimp/54°F, and cooked lobster/ 65°F. In the two-door pasta station refrigerator across from the drawer refrigerator at the entrance of the cook line observed cooked spaghetti/ 58°F, cheese ravioli/ 56°F, Bolognese sauce/ 55°F, pesto cream sauce/ 50°F, and buro fuso sauce/58°F. In upper portion of fryer station prep refrigerator observed egg wash mix/54°F double panned. In the upper portion of the pizza station prep cooler observed pizza sauce 51°F, roasted tomatoes/59°F, cooked sausage/ 58°F, and mozzarella cheese/ 48°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined all TCS foods in the drawer refrigerator and prep cooler had been in the units around 10:30AM. After discussion with the person in charge it was determined the TCS foods in the pizza station refrigerator and upper portion of the fryer prep cooler were within safe time parameters. All TCS foods in the drawer refrigerator and two door pasta prep refrigerators were discarded at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed regularly checking cold holding equipment with probe thermometers with the PIC. Ensure all cold holding equipment is holding at 41°F or less prior to storing TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

With inspector's min/max thermometer observed two refrigerators malfunctioning at time of inspection and holding TCS foods above 41°F (See Violation #22).The minimum temperature of the drawer refrigerator was observed at 71.2°F. The minimum temperature of the two door prep cooler across from the drawer cooler was observed at 59.5°F.

Inspector's notes

Exterior thermometer displays on malfunctioning drawer refrigerator and two door pasta station prep refrigerator used to store TCS foods are not functional. Any refrigerator and/or freezer which holds time/temperature control for safety foods shall have a thermometer to monitor refrigerator/freezer ambient temperatures. Thermometer shall be located so it is be readily accessible Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large metal containers of cooked chicken sauce more than 12 inches deep cooling in a melted ice bath in the prep area. Internal temperature of the sauces were between 68-71°F After discussion with the person in charge it was determined the sauce had been cooling since 10 AM (~4 hours).

Inspector's notes

Observed final rinse chlorine concentration of the dish machine at the bar at 0 PPM. The dish washer was not being used at time of inspection. Chlorine must have a concentration between 50-100 PPM for sanitizing food contact surfaces. The person in charge instructed bartenders to discontinue using the bar dish machine until it is repaired and chlorine concentration measures between 50-100 PPM. All food contact surfaces at the bar will be sanitized in the kitchen dish machines or three compartment sink. Ensure the dish machine is repaired prior to the next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender squeeze citrus into a beverage with their bare hand. Observed bartender place olives on a skewer with their bare hands.

Inspector's notes

Observed a tray of packaged raw chicken stored directly above roasted tomatoes and cream sauce in the table top cooler below the impinger oven.

Inspector's notes

Observed cooked garlic/ 57°F, roasted whole tomatoes/ 60 °F, cut tomatoes/ 60°F, steak jus/ 56 °F, caramelized onion/55°F. In the upper portion of the prep cooler near the hot holding station.

Inspector's notes

Observed in use tongs and scoops stored in a metal container of 108°F water on the counter next to the hot holding station.

Inspector's notes

Observed food worker use their bare hand to toss/touch chopped basil at the salad station. After discussion with the person in charge it was determined that the basil is used as a garnish for salads and is ready to eat.

Inspector's notes

Observed wiping cloth in quat sanitizer bucket at 0 PPM in the prep area.

Inspector's notes

Observed establishment utilizing a high temperature sanitizing warewashing machine. No irreversible measuring device available at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. At time of inspection observed food worker wash their hands for less than 20 seconds and wipe their wet hands on their pants rather use available paper towels. Food worker then touched clean equipment and utensils in the ware washing area. Proper handwashing steps include rinsing hands under warm water, applying soap, vigorously rubbing for 10-15 seconds, rinsing under warm water, and drying using approved methods. After discussion with the person in charge it was determined that the root cause of the violation was training staff verification and/or training breakdown which resulted in the violation. Employee was instructed to wash hands correctly at time of inspection. Discussed proper handwashing procedure with person in charge. 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 chef place raw salmon filets on the grill with their gloved hands. Without washing their hands and changing their gloves the chef was observed touching the handles of cold holding drawers and handling tongs. Employee not washing hands often enough during food preparation to prevent cross contamination. Employee not washing hands after engaging in other activities that may contaminate the hands. After discussion with the person in charge it was determined that the root cause of the violation was training staff verification and/or training breakdown which resulted in the violation. Employee was instructed to wash their hands at time of inspection. Discussed when to wash situations with the person in charge. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked chicken/ 56°F and cooked sausage/ 55°F in the lower portion of the prep cooler closet to the main cook line entrance. Observed tomato and cream sauce/ 48°F in the lower portion of the prep cooler in the middle of the main cook line. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled (TCS) food to be maintained at 41°F or less. After discussion with the person in charge, it was determined that the chicken, sausage, and tomato + cream sauce were within safe time parameters. All TCS foods were moved to the walk in cooler at time of inspection to rapidly cool. After discussion with the person in charge it has been determined the root cause of the violation was training staff verification. Internal temperature of the prep cooler near the entrance of the main cook line measured at 55.4°F with min/max thermometer. Please discontinue storage of TCS foods in the prep cooler until the unit is repaired and maintains 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-4-204.112, C: Temperature Measuring Devices-Functionality No thermometer was located on the lower interior of the prep coolers. A permanent thermometer is required in any unit storing time/temperature control for safety food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the thermometer must be clearly visible. Please obtain thermometers for all cold holding units used to store TCS foods prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the high temperature dish machine in the dish pit not in use at time of inspection. After running the high temperature dish machine multiple times, the temperature of the final rinse measured between 153.4-154.4°F with min/max thermometer. When utilizing hot water sanitization the temperature shall measure at 160°F at the surface. Establishment will utilize the three compartment sink and the other high temperature dish machine until the dish machine in the dish pit is repaired. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed floor drain below ice well at the bar overflowing with wastewater above the floor rim at time of inspection. The person in charge was able to clear the backup and wastewater overflow at time of inspection. Please ensure floor drains are properly maintained. After discussion with the person in charge it has been determined the root cause of the violation was training staff verification and or/ breakdown which resulted in the violation. 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. At time of inspection observed mashed potatoes hot holding in oven across from the grill. Internal temperature of the mashed potatoes was 124.5F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. After discussion with the person in charge, it was determined that the mashed potatoes were within safe time parameters. The mashed potatoes were reheated to 165F prior to returning to hot holding at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 butter/ 54F and garlic+oil/ 60F mixture in upper prep cooler across from the grill. Due to the upper prep cooler malfunctioning all TCS foods were in ice baths. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. The butter and garlic + oil mixture was within safe time parameters and moved to new ice baths and the walk in cooler to rapidly cool. After discussion with the person in charge, it was determined the root cause of the violation was insufficient ice baths and training staff verification that resulted in the violation. According to the person in charge, a maintenance request is in progress for upper prep cooler. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence At time of inspection observed a live roach in the kitchen office. Use licensed pest control service to effectively eliminate the insects. Re-inspection scheduled for 9/25/2023. Correct By: Correct Prior To Reinspection

Core-5-502.11, C: Frequency-Removal Observe excessive amount of bagged garbage and carboard boxes stacked up near the rear kitchen entrance and trash compactor. According to the person in charge the trash compactor is out of order and trash is scheduled to be hauled away later today. Please repair the trash compactor and remove refuse as frequently as necessary to minimize odors, and conditions that attract or harbor insects and rodents. Correct By: Correct Prior To Next Routine Inspection