Rigatonys

Inspector's notes

Observed an ice scoop at the bar area laying flat in the ice with the handle touching the ice. 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

Observed no final day sold date marked on shellstock tags kept by person in charge (PIC). Discussed with PIC shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC stated moving forward sale date will be included for the date the last item is sold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sandwich prep table at the end of the cookline to be at an internal ambient temperature of 46*F measured with a min/max thermometer and several TCS items were at temperatures of 46*F to 50*F. Also observed unit was very full and sheet trays were used in the bottom not allowing for proper airflow through the unit. Per PIC the TCS items were placed in the unit less than 4 hours prior to inspection. PIC relocated all TCS items to the walk-in or used ice wands and ice baths to rapidly cool the items. Discussed with PIC all items shall be 41*F before going into the unit as it is designed to cold hold TCS items and is not designed to cool TCS items. 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. The TCS items relocated were cooked sausage, cooked chicken, butter, carnalized onion, cream sauce, and bruschetta. Discussed to use other adequate refrigeration until unit can maintain and keep foods to 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the metal wall strip in the back prep area knives with dried food debris. Also observed dicing equipment stored away as clean on a dusty equipment shelf to have dried food debris on several different pieces. PIC took all dirty equipment to get washed. Discussed with PIC all equipment shall be clean to sight and touch and to consider to wrap with food grade plastic wrap to protect from contamination after stored away as clean. Also discussed to clean the shelving frequent enough to prevent dust buildup. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 high temperature dishwasher actively being used with a temperature of 127*F measured with a min/max thermometer. Discussed with person in charge (PIC) the surface temperature shall reach 160*F for dishes ran through the dishwashing machine when temperature is used for sanitizing. PIC transitioned over to the three compartment sink and placed a sign on the dishwasher to not use until sanitizing temperatures are reached. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in a more than four inch deep containers of beef base short rib sauce at a center temperature of 140*F measured with a probing thermometer. Discussed with PIC TCS foods must 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the end of the cookline across from the stove top a hand wash sink that is blocked by shelving, hotel pan containers and a garbage can. Discussed with Person in Charge (PIC) handwash sinks must be maintained accessible at all times, supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated the shelving, hotel pan containers and a garbage can at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drawers under the stove with TCS items of al dente pastas (risotto, rigatoni, fettuccini and spaghetti) with an internal temperature of 48*F to 51*F. The unit held an internal temperature of 48*F measured with a min/max thermometer. Per PIC the pastas were placed in the unit 1 hour prior to reinspection. PIC relocated the pastas to other adequate refrigeration to rapidly cool. Discussed with PIC to not utilize equipment until unit is fixed/repaired/replaced and maintaining TCS items at 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hotel pans stacked as clean and put away wet near the walk-in refrigerator. Discussed with PIC to make sure the dishes are airdried before stacking them. PIC unstacked the hotel pans to allow them to thoroughly air dry. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed either missing/separated caulking or orange/black organic matter on existing caulking at the dish pit area, three compartment sink, hand wash sinks with splashguards in the kitchen/bar and at the bathroom sinks. Discussed with PIC that all fixed equipment that is not easily movable for proper cleaning shall be sealed with caulking to create a smooth and cleanable surface to prevent the accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen liquid buildup around the freezer door. Discussed with PIC to not store food near the frozen liquid and remove the icy buildup. No contamination observed at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee cooking on the line, remove gloves, grab clean plate for plating food and then put on new gloves without washing hands. Discussed with Person in Charge (PIC) hands must be washed at any time contamination occurs and when changing tasks. Employee did not use plate and washed hands properly at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the menu the Sicilian Chop and Chianti Short Ribs with an asterisk leading to consumer advisory. Per PIC the items are cooked well done and not offered undercooked. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Discussed with the PIC to remove the consumer advisory and asterisks as it shall be present only for items that are offered to be cooked at temperatures under well done. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 12-20-24

Inspector's notes

Observed hotel pans stacked as clean and put away wet near the walk-in refrigerator. Discussed with PIC to make sure the dishes are airdried before stacking them. PIC unstacked the hotel pans to allow them to thoroughly air dry. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed either missing/separated caulking or orange/black organic matter on existing caulking at the dish pit area, three compartment sink, hand wash sinks with splashguards in the kitchen/bar and at the bathroom sinks. Discussed with PIC that all fixed equipment that is not easily movable for proper cleaning shall be sealed with caulking to create a smooth and cleanable surface to prevent the accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen liquid buildup around the freezer door. Discussed with PIC to not store food near the frozen liquid and remove the icy buildup. No contamination observed at time of inspection. Corrective Action: Correct prior to next routine inspection.

Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cheese ravioli in the prep table across from the pizza oven with an internal temperature of 48*F. Prep table has an ambient air temperature of 42*F. Per Person in Charge (PIC) the cheese ravioli was not kept in the prep table during a rush and then put in prep table when rush was over. The cheese ravioli has been out for more than 4 hours prior to violation. Embargoed the cheese ravioli and PIC discarded at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>>Observed bar sanitizer bucket at less than 150 ppm Quat. PIC discarded and remade sanitizer buckets at time of inspection to bring sanitizer levels to 150-400 ppm Quat. Discussed the importance of proper sanitizer levels to avoid the spread of pathogens with the PIC. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>>Observed freezer door with icy buildup on both sides of the door, making the door difficult to open or shut. Discussed with PIC to have the ice buildup removed and to keep the freezer door in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 black organic matter accumulation on the right and left side wall of the ice bin. The ice machine and other equipment shall be cleaned at a frequency to preclude the accumulation of soil and other organic matter. Person in charge scheduled cleaning for same day(evening) as inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 pans of cooked short ribs in the walk in cooler registering at an internal temperature of 46°F. Per head chef, the short ribs were cooked last night. Raw and ready to eat Time and Temperature Control for Safety food items shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F in an additional 4 hours. Head chef voluntarily discarded the short ribs. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed missing top to the atmospheric vacuum breaker at the mop sink faucet located outside at the back of the establishment. Backflow devices shall be maintained in good repair at mop sink faucets to prevent contamination. Person in charge scheduled repair with maintenance for same day as inspection. Backflow device was fixed by maintenance at time of inspection. Correct By: Corrected At Time Of Inspection