Grimaldi's

Inspector's notes

Observed employee using gloves to touch raw sausage for pizzas, and failed to wash hands before other tasks. Observed employee touching the bottom of a wood peel that had touched the ground. Talked to manager about handwashing policies. ENsure that handwashing is occurring going from dirty to clean tasks, even if gloves are used. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding of used equipment (slicers, knives) kept in hot water, was at 128-129F. Facility likes keeping items at 145F and above. Talked to manager about options for utensils. Ensure facility is keep items hot (above 135F) cold (below 41F) or changed out every 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red sauce at 125F inside warmer at the pizza slicing station. Manager removed the product. Ensure that all TCS foods during hot holding are kept at 135F and above at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front door doesn't self close and rubs against the the double door. Ensure that all cracks/gaps/doors are sealed and prevent pests in the facility. Corrective Action: Correct prior to next routine 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. ---Observed no paper towels at back hand sink. Manager able to refill the empty container. Ensure there is soap and paper towels at each hand sink at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage ---Observed backing up bar hand sink. Staff able to fix the drain as it wasn't sloped correctly. Able to repair drain. Ensure that water drains from each hand sink and dump sink. 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. ---Observed employee touching finished pizzas with bare hands. while getting receipt paper and scoops under the pizza itself. Manager talked to employee about bare hand contact policy, and using gloves or other barriers at the expo station. Ensure that bare hands do not touch ready to eat foods. 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. ---Observed bar dishwasher at 0 ppm bleach after a fresh cycle. Back main dishwasher is set at 50 ppm bleach. Talked to manager about discontinuing use of bar dishwasher until repair is made. Ensure that all bleach dishwashers are at 50-100 ppm bleach at all times of operation. 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. ---Observed milk at 48F inside at under counter reach in at wait station. All foods were at 48-50F at reach in. Items were embargoed by manager. Ensure that all TCS foods in cold hold areas at kept at 41F or less. Correct By: Corrected At Time Of Inspection