La Siena

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.

4-602.11 (E) - Core: 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.

3-501.15 (A) - Priority Foundation: 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.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Hand sink missing from food prep area near stove. Handwashing sinks are to be conveniently available to food employees who are working in food preparation areas. Person in charge to have maintenance re-install sink. 5-202.12 (B-D) - Core: Handwashing Sinks, Installation; Faucet Approved/Installed. 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 several employees with long hair past shoulders without full restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Person in charge spoke with employees and will schedule a training for hair restraints. 2-402.11 - Core: Effectiveness-Hair Restraints

Observed an open can of a personal beverage on top shelf of reach in refrigerator near grill. Employee drink cups must contain a lid or straw (a covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur). Personal items must be stored in a manner to prevent the contamination of food, equipment, utensils, linens and single-service/single-use articles. Chef discarded of drink and informed cook to utilize designated areas. 2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Observed several employees, prepping, cooking, and handling open food with watches and dangling bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Chef to train staff soon. 2-303.11 - Core: Prohibition-Jewelry

Observed ribs with an internal temperature of 72-94*F. Cook stated food was prepared and placed in an active state of cooling over 2 hours prior to inspection. Chef removed ribs and had placed on grill to reheat to 165*F PRIORITY VIOLATION-3-501.14 - Priority: 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. Predefined Comment: All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Observed pooled eggs, whole shell raw eggs, shredded cheddar, and butter in containers on a cart in ice bath with internal temperature ranging 47-67*F. Ice not surrounding container and only on the bottom side of container. Milk in reach on bottom shelf in refrigerator at sever line, with an internal temperature ranging 47-50*F. Lead server and cook stated foods were placed in unit and on ice within 3 hours prior to inspection. Staff took items and placed more ice and water to have foods completely surrounded with ice, and placed in walk-in and neighboring units. Foods reached 41*F within 30min. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: 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.

Observed thick cut sliced ham, in container in refrigerated drawers under grill date marked for 7/2-7/9. Person in charge discarded food. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Repeat Violation Observed diced tomatoes in deep plastic containers, tightly sealed with a temperature of 57-65*F. Saw chef place freshly cooked rice at 165*F and place under cold foods at 41*F. Person in charge stated foods were prepared 2 hours prior to inspection and removed cold foods from area to place on lower shelves. THIRD CONSECUTIVE VIOLATION 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: 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.

Repeat Violation Observed diced watermelon, honey dew, cantaloupe, pesto and dice tomatoes in deep plastic containers, tightly sealed with a temperature of 57-65*F. Person in charge stated foods were prepared 2 hours prior to inspection. SECOND CONSECUTIVE VIOLATION 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: 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.

Observed hermetically sealed tuna fully thawed in refrigerator. Person in charge had cook remove packaging from tuna and place in refrigerator. 3-501.13 - Core: Thawing Predefined Comment: 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.

Person in charge unable to provide food manager certification at time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge stated exam will be scheduled soon. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Observed diced watermelon and cooked penne in deep plastic containers, tightly sealed with a temperature of 60-65*F. Person in charge stated foods were prepared 2 hours prior to inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: 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. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.