Pizzeria Bianco

Inspector's notes

The certified food-service manager was not present during the inspection. The manager's certification had expired. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Clean scoops and spatulas were stored in a container of standing water. The utensils must be stored dry, or stored in 135F water. The chef then had the utensils washed, and will keep them in a dry pan. Corrective Action: Corrected at time of inspection.

Inspector's notes

An open box of cups was stored directly on the floor in the bar. Do not store food-related items directly on the floor. The manager then had something put under the box to elevate it. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two of the kitchen lights were unshielded. Provide adequate light shields. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a shallow (<4" deep) pan of blanched kale cooling in the upper compartment of a prep-style refrigerator at 55 degrees Fahrenheit. Per person in charge (PIC), kale was placed in unit to cool at 11am, less than 4 hours prior to inspection and within the parameters for proper cooling times and temperatures. 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. PIC moved kale to walk-in to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand washing sink at make line and closest to saute station and reach-in freezer was not caulked to the wall, showing a visible gap. Ensure junctions between fixtures and the wall are repaired to be smooth and easy to clean. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Protective shielding was missing at several overhead light fixtures near walk-in refrigerator and dry storage area. Please ensure light bulbs at fixtures are protected to prevent contamination of food and equipment. Also of note: please ensure adequate lighting is provided at all areas where food is handled. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed plastic container of sliced oranges stored in beverage ice bin at primary bar. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Person in charge (PIC) voluntarily burned (discarded) ice during inspection to correct and moved oranges to countertop. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flexible drain line from espresso machine emptying into a plastic bucket on the floor in the primary dining room bar area. Replace drain line with rigid material such as PVC and route to nearest floor sink. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Hand washing sink at make line and closest to saute station was not caulked to the wall, showing a visible gap. Ensure junctions between fixtures and the wall are repaired to be smooth and easy to clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed flexible drain line from espresso machine emptying into a plastic bucket on the floor in the primary dining room bar area. Replace drain line with rigid material such as PVC and route to nearest floor sink. Corrective Action: Correct prior to next routine 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 TCS (time/temperature control for safety) foods in the walk-in with internal temperatures between 45F -55F. TCS foods included cheeses, cooked meats, raw meats, deli meats, roasted vegetables, various cooked vegetable and meat based sauces, chicken salads, and dairy based desserts. The person in charge stated the food items had been in the walk-in for more than 4 hours and the food items were embargoed at the time of inspection. Discussed TCS cold holding temperature of 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk-in cooler with ambient temperature of 53.9F - 54.8F as measured by inspector min/max thermometer and the establishments own thermometer. TCS foods inside the walk-in cooler had internal temperatures between 45F - 55F. The person in charge had the walk-in cooler serviced and repaired at the time of inspection. Verified the walk-in cooler was maintaining cold holding temperature of 41F or below. Discussed maintaining equipment in good repair and preventive maintenance. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 three deep container buckets of pizza sauces at an internal temperature of 59*F to 62*F in the walk-in. Per Person in Charge (PIC) the containers were prepped 2.5 hours prior to inspection. Discussed with PIC TCS items must be cooled using proper cooling methods to ensure that cooling time/temperature parameters are met. Proper cooling methods include use of shallow pans, leaving items unlidded and unstacked on top shelf of walk in for maximum air flow, utilizing ice/ice wands, and using rapid cooling equipment. PIC immediately added ice wands to rapid cool at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 Bolognese in plastic containers more than a foot deep in corner and on bottom shelf in walk-in at 94-145*F throughout. PIC stated that items were cooked that day and placed in walk-in approximately 3.5 hours prior to inspection. Had PIC re-heat Bolognese to 165*F and re-cool. Discussed with PIC utilizing prep sink to ice bath cooling sauce, utilizing ice wands, and placing cooling items on top shelves/within main airflow of walk-in. TCS items must cool from 135-70*F within 2 hours and from 70-41*F within an additional 4 hours to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 rice pudding at 47*F, chicken salad at 46*F, potato salad at 44*F, and gorgonzola cheese at 44-47*F in salad bar prep table in kitchen. Unit observed at 48-49*F. PIC stated that gorgonzola cheese was in unit since yesterday, PIC voluntarily discarded. Other items were stocked within last 2 hours, items were moved to other cold holding unit to cool. Observed marinara at 44-48*F, Bolognese at 46-53*F, cooked meatballs at 44-46*F, butter at 50*F, and cooked pasta at 47*F in main prep table on cookline. PIC stated all items were stocked with 2 hours, all items were moved to another cold holding unit to cool. Observed pizza sauce at 44-45*F, braised chicken at 47-49*F, rice pudding at 44-45*F, eggplant parmesan at 44-45*F, and cubed mozzarella at 44*F in walk-in. Walk-in observed at 40-41*F, but temperature was observed jumping to 45*F whenever door was opened. PIC verified dates on items and that all items were in unit from day prior or before. PIC voluntarily discarded all items. TCS foods must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 mozzarella balls in lidded plastic container approximately 3 inches deep in prep cooler on cookline at 56*F. PIC stated that mozzarella was made approximately 1.5hours prior to inspection. Had lid removed from mozzarella and moved to another cold holding unit better suited for cooling. Observed lidded and stacked mozzarella and cooked onions still in the cooling process in walk-in. Had PIC remove lids and unstack for maximum air flow to reach product. TCS items must be cooled using proper cooling methods to ensure that cooling time/temperature parameters are met. Proper cooling methods include use of shallow pans, leaving items unlidded and unstacked on top shelf of walk in for maximum air flow, utilizing ice/ice wands, and using rapid cooling equipment. Prep fridges are not designed to cool foods. Corrected At Time Of Inspection Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 main prep fridge and salad prep fridge in kitchen holding various TCS items out of temperature at 44-45*F and 48-49*F, respectively. PIC called for maintenance of units and engineer was onsite by end of inspection. Units were observed at 40-41*F and 39-42*F by end of inspection. Cold holding units holding TCS items must be at or below 41*F, or otherwise working at a capacity to ensure TCS items are held at or below 41*F. 2nd Consecutive Violation Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd