Picazzo's Organic Italian Kitchen

Inspector's notes

Observed build up of dark organic matter in ice machine around ice shoot at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection. *3rd consecutive repeat violation*

Inspector's notes

Observed a can of raid pesticide in the kitchen by the dry storage at the time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified manager on site at the time of inspection. 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 raw salmon stored directly on top of a container of ready to eat olives in the walk-in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter in ice machine around ice shoot at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection. *2nd consecutive repeat violation*

Inspector's notes

Observed capers 52*F, cooked bell peppers 46*F, cooked quinoa 50*F, microgreens 52*F, cut cabbage 49*F, raw salmon 45*F in cooler drawers below cooktop at the 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. Per PIC, all TCS items listed other than the raw salmon had been in the cooler drawers since the previous day. All TCS foods improperly cold held were discarded by PIC at time of inspection. TCS salmon was moved to the walk-in cooler to cool down to 41*F at the time of inspection. Corrective Action: Corrected at time of inspection. *3rd consecutive repeat violation*

Inspector's notes

Observed multiple thawed ROP fish in sealed packages in the walk-in cooler labeled to remove under refrigeration. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC was instructed to removed all fish from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter in ice machine around ice shoot and on soda gun nozzle at the bar at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken wings 46*F-48*F in prep table on the cookline at the 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. Per PIC, chicken wings were put in the prep table two hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in top drawer cold holding unit under oven container of meatballs with internal temperatures of 51-55*F as measured on a probe thermometer. Per PIC, items had been in unit for 6 hours. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon in the walk-in cooler with packaging that states to remove from the package prior to thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. 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. Observed coleslaw (cabbage), cooked chicken, and cooked mushrooms in the cold holding drawers underneath the cook top with internal temperatures ranging between 52-55*F. Time/temperature control for safety foods should be colder than 41*F to prevent the growth of pathogens. Ambient air temperature taken of the unit was 52*F with a min/max thermometer. PIC stated they were placed into the unit at 10am and placed them into the walk-in to rapidly cool. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temperature of the cold holding drawers underneath the cook top to be 52*F with a min/max thermometer. Cold holding units holding time/temperature control for safety foods should be colder than 41*F to ensure the foods are at least 41*F. PIC will utilize the walk-in until the unit has been serviced by a technician. Correct By: Corrected At Time Of Inspection