Local Bistro

Inspector's notes

In small table prep area, slicer and pasta maker with accumulation of food debris on food and nonfood contact surfaces. Per employees, slicer and pasta maker were stored as clean. Instructed employees to rewash, rinse, and sanitizer slicer and past maker to ensure all food and food contact surfaces of free of food debris and residues. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, container of cooked onion soup past 7-day discard date (11-25). Employee discarded cooked onion soup. See embargo form. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked onion soup/ 55*F-65*F, prepared and cooling in covered containers >6 inches deep. Per employee, soup was prepared within normal time parameters. Employee moved two containers of onion soup to freezer and added ice wants to continue the cooling process. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

At pizza station, employee using bare hands to handle ready to eat carpaccio. Employee discarded carpaccio. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee exited restroom then went to cook line, handled cell phone, handling cooking utensils without a proper handwash. Manager instructed employee to wash hands after contamination from restroom and cell phone. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand drying towels at prep area/ warewashing handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in hot holding well nearest pizza oven, tomato based sauce with internal temperatures of 119*F-125*F. Per manager, sauce was prepared in morning, cooled, then reheated for dinner service, and ready for service. Employee reheated tomato based sauce to cook top to reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked onion soup/ 60*F prepared and cooling in covered containers >4 inches deep. Manager moved two containers of onion soup to freezer with ice wands 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

At in use main warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After machine was primed and re-run, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked beets/ 65*F and cooked meat/ 56*F prepared and cooling in shallow covered containers. Cooked beets were moved to sheet pan and container of cooked meat was uncovered and both items were placed on speed rack to continue the cooling process. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........On cook line, employee touched trash can then touched food containers and lids without a proper handwash. On cook line, employee touched clothing with gloved hands, then continued handling food product without a handwash. Instructed employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers .........At bar, two unlabeled spray bottles. Employee labeled spray bottles with sanitizer solution. Discussed the importance of labeling all chemical spray bottles. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ...........On cook line, employee handled ready to eat sandwich with bare hands. Instructed employee to wash hands and don gloves to work with ready to eat foods. Discussed the importance of glove usage. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. ........On cook line, in bottom of middle prep table cooler, fresh clams without tags present. Per manager, order of fresh clams were not received with tags. Fresh clams were discarded. See embargo form. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or DEALER that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ...........In walk in cooler, two flats of raw shell eggs stored over open containers of ready to eat foods. Two flats of raw shell eggs were moved to shelf containing raw proteins to prevent cross contamination with ready to eat foods. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ........At in use main warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. 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. ............In walk in cooler, marinara sauce/ 85*F-100*F prepared and cooling in uncovered containers >10 inches deep and spinach dip/ 85*F-95*F prepared and cooling in containers about 5 inches deep and covered. Marinara sauce and spinach dip were portioned in to shallow uncovered pans and placed on speed rack in walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. ...........On cook line, fresh shellfish without tags present in container. Instructed employee to provide shellfish tags in container until used. Past shellfish tags without last used date on each tag. Educated employees on writing last used dates on each shellfish tags. Past shellfish tags mixed together. Provide a system to maintain shellfish tags organized by month. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section. Correct By: Corrected At Time Of Inspection