Sapori D'Italia

Inspector's notes

***Second Consecutive Violation*** Establishment uses quat sanitizer for wiping cloth buckets and some dishware. Establishment unable to locate quat test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At in use low temperature warewashing machine, chlorine sanitizer with 0ppm at dishware surfaces. After empty bottle of sanitizer was exchanged for full bottle and machine was primed, chlorine sanitizer solution with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses quat sanitizer for wiping cloth buckets and some dishware. Establishment unable to locate quat test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At pizza station handwashing sink, no handwashing soap available. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap and hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in smaller prep table cooler, TCS foods (raw meats, sauces) with internal temperatures of 51*F. Per employee, TCS foods were removed from cold holding <1 hour. Ice baths were added to containers and other food product moved to larger prep table cooler to rapidly cool back down to the proper temperature. Ambient temperature of smaller prep table cooler was 50.7*F, taken with inspector min/max irreversible thermometer. Discontinue use of smaller prep table cooler until repaired and able to maintain proper temperature. Maintain TCS (time/temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, uncovered large pan of dense lasagna/90*F cooling in single glass reach in cooler. Employee moved lasagna to walk in cooler to continue the cooling process. On prep table, cooked marinara cooling in uncovered pans >4inches deep. Marinara was portioned into shallow containers to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

On patio, nonservice animal with customer. Establishment does not have a dog friendly patio permit. Via email, provided information on obtaining a dog friendly patio permit. Instructed owner and employees on service animals in food establishments and dog friendly patio requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in use knives stored in between prep table coolers. Employee moved knives to be warwashed. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer in the final rinse of the "in-use" mechanical dishwasher. It was determined that the detergent and sanitizer supply canisters were interchanged. The lines were switched, machine primed, and 50-100ppm chlorine restored. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the pizza prep station, observed open bowls of pizza spices stored within the splash zone of the sink. Store open foods at least 24 inches away from hand sinks, or install a splash guard at the sink to intercept splashes. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the cook line, observed four knives stored between equipment. This space is not an easily cleanable area. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bakery, observed several clean sheet pans stored on their edges on the floor. Maintain food equipment at least six inches from the floor. The pans were sent to the dishwashing area to be cleaned/sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the mechanical dishwasher, observed worker not remove gloves and wash hands between handling dirty and clean wares. Instructed worker and PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of basil in the handwash sink near the pizza oven. Maintain the sink clean and available for immediate use. The basil was removed and worker instructed. 2nd Consecutive Violation. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No soap available at handwashing sink in the bakery. The owner and PIC were instructed to provide soap. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon in vacuum packaging labeled "Remove from package before thawing." 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. The salmon was removed from ROP packaging at time of inspection. Also observed frozen meat and seafood in seal packaging not completely submerged in water while thawing under cold, running water. PIC instructed to maintain frozen items completely submerged under water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pizza knife resting across the handwash sink in pizza oven area. PIC relocated the knife blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 no detectable chlorine sanitizer in the final rinse of the in-use mechanical dishwasher. Sanitizer line was adjusted in the supply canister, the machine primed, and 50-100ppm chlorine restored. Wares in the machine were properly rewashed and sanitized. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed excessive accumulation of food debris in the blade sharpening compartment on the slicer. All food-contact surfaces must be clean to sight and touch. After instruction, staff removed the cover and thoroughly cleaned/sanitized the area. Corrective Action: Corrected at time of inspection.

Inspector's notes

In left side of open top pizza prep cooler, observed tomato sauce/ 47F, various sliced meats/47F and mozzarella/51F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. These foods were stored in the open top directly across from the pizza oven. Per staff, the foods were within safe time holding parameters and were relocated to the opposite side of the unit to rapidly cool to 41°F at time of inspection. Discussed with staff the importance of maintaining the lid closed, and pulling out smaller quantities of product to help maintain proper food temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person -in-charge at the establishment is not a certified food manager. 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

Near the pizza prep table, observed three open bowls of seasonings stored within the splash zone of the adjacent handwashing sink. Install a splash guard or store foods at least 24 inches away from the sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen microwave handle covered in tape. All equipment must be maintained in good repair at all times. Repair as needed and maintain all equipment in good repair. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.....The handwashing sink in the bakery is inoperable. Repair it and maintain it in good working order. Email inspector the repair receipt within about a week. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.....Observed chemical spray bottles, four containers of disinfecting wipes, and a small container of hand sanitizer stored over clean glassware and equipment or over a food prep table. Maintain chemicals stored away from food, clean equipment, and food prep areas. All the chemicals were relocated. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing......In prep cooler on the line, observed several reduced oxygen packages (ROP) of salmon labeled, "Keep frozen. Remove from package. Thaw under refrigeration." After instruction, staff removed the salmon from the ROP. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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......Handwashing sink is inoperable in the bakery room. Repair it and maintain it in good working order. Email inspector the corrective action (repair service receipt) within about a week. Correct By: Correct Prior To Reinspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required.....Observed worker towel drying plates and wares coming out of the mechanical dishwasher. Allow wares to air-dry. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco......At the mechanical dishwasher, observed worker drink from an open cup and place the cup on shelving over clean wares. Maintain employee beverages in closed containers and store them away from open foods and clean equipment. The worker discarded his beverage. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 single use towels available at the handwashing sink closest to the walk-in cooler. Towels provided. Correct By: 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......In walk-in cooler/52F, observed TCS food holding over 41F including mortadella/48F, red sauce/46F, bolognese/47F, various cheeses/52F,and various deli meats/51F. Maintain cold TCS food at or below 41F. Per staff, foods were within safe time holding parameters and were transferred to other working refrigerators in the establishment. 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 salad table ambient temperature/53F and walk-in cooler ambient temperature/52F. TCS foods within safe time parameters were relocated to other refrigeration units. Staff indicated that refrigerator doors had been open and shut frequently during busy prep. Repair, replace, and/or adjust refrigeration units as needed to maintain temperatures of TCS food at or below 41F. Email corrective action, like repair service receipts, to inspector. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing.....In prep cooler, observed vacuum sealed packages of salmon labeled "Remove from package. Thaw in refrigeration." Instructed staff to follow label instructions when thawing frozen vacuum packaged seafood. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces....Soiled fan above open salad prep table. Clean and maintain surfaces as needed. Correct By: Correct Prior To Next Routine Inspection