Oregano's Pizza Bistro

Inspector's notes

Observed between use utensils not properly stored, knives stored wedged between equipment and tongs on wiping cloth with food debris.

Inspector's notes

Observed employee on the cookline garnish parmesan cheese onto two ready to eat plates of pasta at the time of inspection. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter in the ice machine in the kitchen and on the soda gun at the bar at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection. 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. Addl Notes: Observed round pan, skimmer used for fryer, cambros stored as clean with food debris still on them at the time of inspection. Food contact surfaces and utensils shall be clean to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoops for cheeses, cilantro, and other toppings in the cookline prep tables with the handles touching the food items. Also observed ice scoop, used to service ice for consumption, stored with the food contact surface in direct contact with mixer bottle next to the ice bin. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, two employees washed hands, one employee donned apron, pulled up pants, then handled scoop for ready to eat food and another employee touched pants and face then handled in use food containers without a proper handwash after contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In counter hot holding unit, marinara sauce with internal temperatures of 75*F-90*F. Per manager, marinara sauce was placed in hot holding unit about 2.45 hours and was ready for service. Marinara sauce was discarded. See embargo form. Discussed reheating of TCS (time/ temperature control for food safety) foods within 2 hours and maintaining TCS foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, then wash hands to continue with task of handling clean dishes. 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.

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. ......In bottom portion of pizza prep table cooler, pre-cooked sausage with internal temperatures of 50*F-55*F. Per date/time sticker, sausage was portioned >4 hours. Pre-cooked sausage was discarded. See embargo form. Discussed proper cooling temperatures and methods with employees. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (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 VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. ........At time of inspection, boom chips and cheese pizza with time stickers after 4-hour discard time. Employee provided new stickers on same boom chips and cheese pizza, when TCS foods should have been discarded. Boom chips and pizza were discarded. See embargo form. Discussed the importance of following time as a public health control procedures. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide hot water to event/catering waitstation within 45 seconds. 2) RPZ backflow for soda system (located in water heater room) and RPZ for glass rinser in bar must be tested and passed at least once per year. Provide a passed test certificate for backflows from the last 12 months (have tested if longer than 12 months or no certificate is available). 3) Install an ASSE 1022 backflow preventer on water line to coffee/tea brewer. 4) Adjust/secure drain line to dump station at dish machine so that it has a 1” air gap at floor sink. Correct By: Correct Prior To Reinspection

Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines 5) Re-seal penetrations inside walk-in coolers. Also trim any foam flat and seal with silicone. 6) Paint/seal exposed wood under expo counter. Also seal any gaps with caulk or silicone. 7) Re-seal pre-rinse table to wall with caulk or silicone; remove old sealant first. 8) Replace clean out covers where missing. 9) Repair flooring along cookline area. 10) Replace all missing or burnt out lights. 11) Detail clean establishment, focusing on ceiling. Correct By: Correct Prior To Reinspection