Pomo Pizzeria

Inspector's notes

Observed meatballs and marinara sauce in hot holding steam table measured at 89-110F. PIC reported items were hot held above 135F and the meatballs and marinara sauce were in the unit for 15 minutes. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked short rib datemarked 4/28 in walk in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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. Repeat violation.

Inspector's notes

Observed cleaners, soaps, and sanitizers stored above single use napkins, paper towels, and toilet paper. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No method of drying available at handwashing sink in kitchen next to prep sink. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked Salsiccia labeled 8/18 inside reach in cooler in prep area. Observed cooked short ribs labeled 8/8 inside walk in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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

Observed unlabeled containers of salt, semolina, and breadcrumbs on shelf beneath prep table. PIC immediately labeled containers. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncovered incandescent lights in dry storage area and in kitchen above prep area and ware washing station. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items (cheese, cut leafy greens) measured 44-50'F in ice bath on food prep table closest to pizza station. Chef stated items are put on ice bath for easy access during lunch hours and are temperature controlled. Observed cut prosciutto (57-60'F) in plates with Saran tightly wrapped; plates observed placed on top of pans above cool line in tabletop prep cooler. PIC stated all items were prepped or brought out of refrigeration less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Suggested time as control for expo ice bath as it would greatly benefit restaurant's operations and needs. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in door in disrepair not self-latching or self-closing. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grilled chicken being stored at room temperature. Employee states they usually par cook the chicken for a bit on the grill, pull it, and keep it on hand to finish off cooking when needed/ordered. Grilled chicken had an internal temperature of 88*F and was taken off the grill for less than 30 minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.---Observed a container of cooked pasta having a date marking of 3/13. Person in charge voluntarily disposed of the pasta at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.13, C: Insect Control Devices, Design and Installation---Observed an insect control device installed over a food prep area. person in charge states they will move it as soon as possible. Discussed the importance of not having any insect control device over any food or food preparation areas to prevent any contamination. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the wall where the dishwashing area is located having numerous holes. Person in charge states they are in the works of getting it repaired. Discussed the importance of having all walls in the establishment smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 an employee grab coffee beans with their bare hands and place it on a cocktail drink for a customer. Employee was asked to dispose of the drink and use gloves when handling any garnishes. Discussed the importance of not using bare hand contact when serving/prepping any ready to eat foods to prevent any contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cooked eggplant in a reach in cooler having an internal temperature of 51*F. Employee states the cooked eggplant was made the day before and has been in the walk in cooler since the day before. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. :

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.---Observed the following Time/Temperature Control for Safety (TCS) foods having the following dates: Bolognese (11/24-11/25) and cooked zucchini (11/26). Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection