Spinato's

Inspector's notes

In the pizza prep cooler observed ham, cut ham, sausage, pepperoni, salami, chicken, and beef at 46*F to 52*F. Per manager the foods were placed in the unit approximately 1 hour prior. Foods were moved to the walk in to cool. In the cooler under the salad cooler observed various cheeses, cooked artichoke, cooked peppers, and cut tomatoes between 47*F and 53*F. All foods had been in the unit for approximately an hour, per manager. Foods were moved to the walk in to cool.

Inspector's notes

Observed employee drinks sitting on the shelf above the expo line, a food prep area. Employee drinks must be kept in a place that will prevent any contamination of food, food prep area, food contact surfaces, utensils, and single use articles. Manager moved employee drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the expo window, observed a hot holding container of marinara sauce at 127*F. Per chef, the marinara sauce had been in the unit since around 12, 4 hours earlier. Because it had been in the unit for 4 hours it was embargoed.

Inspector's notes

Observed no hot water at the handwashing sinks in the kitchen and expo areas (4 sinks total), the prep sink, or the mop sink. The three compartment sink did have hot water. Please have the sinks repaired so that they are able to reach 100*F or higher.

Inspector's notes

In the office observed 2 cans of pesticides and 1 can of rodent deterrent. Manager removed the cans from the facility.

Inspector's notes

Observed two packages of raw beef sitting over two packages of Canadian bacon (cooked ham) in the walk-in refrigerator. Informed PIC that the raw meat needs to be stored below cooked/ready-to-eat (RTE) foods. PIC properly stored the meats to prevent cross contamination at time of inspection All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black residue on the inside of the salad cooler doors surrounding the seals around the glass and metal joint. Informed PIC that this is a food contact surface and needs to be clean from sight to touch. Discussed the importance of preventing contamination or adulterated food with PIC. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed large reach in fridge in back prep area that manager said is unused. Ensure the timely removal of unnecessary and unused equipment from the facility. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 2 cycles. Manager had employee have all dishes go through the main dishwasher set at 50 ppm bleach. Ensure that all dishes go through a proper sanitizer step, and bleach dishwashers should always be set at 50-100 ppm bleach. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage ---Observed blocked sewer line, presented at floor sink completely full of water. Manager called plumber and got plunger and cleared the floor sink. Poured water down the lines, to confirm blockage was now cleared. Ensure that all water that goes down sewer lines, doesn't get blocked and baking up onto the floor of the kitchen. Correct By: Corrected At Time Of Inspection