Times Square Neighborhood Italian Restaurant

Inspector's notes

Observed right side line salad cooler holding cut lettuce, artichoke hearts, bruschetta tomato mix, cut tomato, feta, pepperoni, provolone cheese, egg wash, mixed Italian meat cuts, and ham 45-56*f degrees. Observed kitchen low reach-in drawers holding raw squid, raw clams, raw chicken, raw mussels, raw scallops, raw, shrimp, and cooked sausage, chicken wings, and eggplant parm 48-50*f degrees. Per manager on duty all items had been out of temperature less than 4 hours and moved to walk-in to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use water bottles at wire shelf along grill line. Employee drinks must be in an assigned "Break Area" limiting risk of contamination of food and ingredients Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee take a drink from a flip top lid cup with gloves on and return to work without washing hands or changing gloves. Spoke to employee about proper handwashing. Hands must be washed after eating or drinking. Employee washed hands and placed on new gloves Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken wings being cooled in walk in cooler at 70*F. As per staff wings were prepared prior to afternoon shift (pre 10:00am). After 4 hours wings were still greater than at 70*F. Employees may cook and serve hot or discard. Establishment discarded wings. When cooling foods, leave uncovered, and mix frequently. Cool from 135*F - 70*F within 2 hours, and then 70*F - 41*F in an additional 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pastrami, raw chicken, and ricotta cheese wrapped in salami in prep line cooler at 44-47° 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge (PIC) stated that pastrami and salami-wrapped cheese had been placed in cooler the night prior, while the raw chicken had been placed in the cooler two hours prior. PIC moved raw chicken to walk-in cooler to rapidly cool and discarded other improperly cold-held foods. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, lettuce, mozzarella, and pico de gallo on left side of front prep table all at 50-52*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. All TCS foods improperly cold held were discarded by PIC at time of inspection and called maintenance to repair the prep table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitary buckets with wiping cloths at <150ppm quat sanitizer measured by test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brown organic matter growing inside of ice machine on the top ramp. Ice bins shall be cleaned at a frequency necessary to preclude accumulation of dirt or mold. PIC cleaned the ice machine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves fresh clams and keeps shellstock tags in a bucket, however the date of last item sold is not being recorded. Please ensure the date of the last item sold from the case is recorded on the tag and maintained (in order) for at least 90 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves pizza slices which are maintained using time as a control, however pizza did not have any time stamps logged. Items were recorded at time. Please ensure all food items maintained with time as a control are documented to ensure a timely discard. 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. Cut tomatoes, cooked and sliced meatballs and cubed and sliced ham in cold hold drawer at pizza make table temped at 47F to 50F with thermocouple for less than 4 hours per employee. Reach in drawer temped at 48F with thermocouple. Employee moved all TCS foods to walk in cooler and adjusted reach in temperature. Utilize walk in until reach in repaired and/or holds temp at 41F. Discussed importance of maintaining all TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater. Excessive condensate leaking from roof drain pipe creating stream of water and large pool of water next to building. Repair/replace as necessary. Correct By: Correct Prior To Next Routine Inspection