Pacino's

Inspector's notes

Front hand sink near prep tables and soda station leaking with hot water. Please repair the leak and ensure that hot water remains under pressure. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large bucket of alfredo sauce in walk-in date marked day prior with an internal temperature of 46-49*F. Per kitchen staff present, alfredo sauce was prepared the day prior and was not removed from the walk-in. Discussed proper use of ice wands and discussed critical cooling timepoints with kitchen staff present. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hot water under pressure at front hand sink near front prep area near grills. Hot water was turned off during the start of inspection. Hot water was turned back on during time of inspection. Discussed fixing the leak and keeping the hot water turned on so that hands may be properly washed. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No soap present at front handwashing sink near front prep area near grills. Handwash sinks must be supplied soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Waitress replaced the empty container in dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various cheeses, cut leafy greens and sliced tomatoes with an internal ambient temperature of 50-57*F in prep table near handwashing sink and entrance to the kitchen. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per kitchen staff, the prep table was unplugged due to issues with freezing items stored in the reach-in portion of the unit an hour prior. Instructed staff to move items from the bottom to the walk-in. Unit was plugged in and all TCS items were rapidly cooled below <41*F. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation**

Inspector's notes

Observed a container of veal in reach-in cooler datemarked 9 days prior to inspection. Person in charge discarded the veal. Observed large container containing pre-portioned bags of angel hair pasta datemarked 20 days prior. Per kitchen staff, pasta had been refilled but date was not changed. 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 used can of spray insecticide stored below table in food preparation area near grills. Discussed using licensed pest control and avoiding the self-application of pesticides. Kitchen staff discarded the insecticide during the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shallow trays of cooked ground beef and covered pans of lasagna on speed rack outside of walk-in, measuring 100-110*F. Per person in charge, the items were left to cool outside before being put into the walk-in and were cooked within the hour. Discussed cooling process with staff, and discussed ensuring that items are moved to the walk-in to be rapidly cooled. Discussed critical time points of the cooling process and educated on how to properly arrange items in the walk-in to optimize the cooling process. All TCS foods cooling were uncovered and moved to walk-in refrigerator to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

No staff members that were present were able to locate a functioning probe thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. **Re-inspection required** Re-inspection schedule for Friday, 10/17/25. Re-inspection can be performed remotely. Please contact inspector via e-mail with proof of thermometer on site prior to re-inspection date for a remote re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hand sink near front prep area that is leaking when hot water is under pressure. Please fix the leak and do not turn off the hot water to the hand sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pepperoni, shredded cheese, pizza sauce, cut tomatoes, sausage, ground beef, sliced ham, and caramelized onions in prep cooler near pizza oven with temperatures ranging from 47-52*F. Observed cut leafy greens, cut tomatoes, raw salmon, raw mussels, raw steak, raw shrimp, cooked shrimp and cooked chicken in prep cooler in front kitchen closest to hand sink with temperatures ranging from 52-57*F. Per chef, food had been in coolers since previous night. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Chef voluntarily embargoed all TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler near pizza oven with an internal ambient temperature of 51.8*F. Observed prep cooler near front hand sink with an internal ambient temperature of 57.5*F. Both temperatures were taken via min-max thermometer with cooler closed for ~10 minutes. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Owner purchased a new unit during the time of visit, set to arrive 3 days after inspection. Establishment has sufficient cold holding capacities to operate safely. Discussed keeping food on ice or using time as a public health control until new units arrive and provided relevant guidance documents. ***Scheduled Re-inspection: Re-inspection scheduled for Friday, 6/13/25. Please have units working by 6/13/25 or have temporary Time as a Control policies in place. Please contact inspector for any questions, concerns or delays.*** Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager on site during the time of visit. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of pizza sauce in steam table at front of house hot holding at 90-100*F. Person in charge explained that opening shift placed pizza sauce in steam table in the morning in order to have it reheated to hot holding temperatures for the afternoon. According to the person in charge, the pizza sauce was placed in the steam table 4 hours prior. Discussed reheating temperature benchmark of 165*F and discussed ensuring that all foods are above 135*F before they are placed into hot holding to ensure proper holding temperatures. 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.

Inspector's notes

Observed handwashing sink in front of the house near soda fountain with hot water turned off. Informed by the person in charge that the hot water leaks from the sink and is turned off. Discussed having hot water under pressure at all handwashing sinks in facility in order to encourage frequent and proper handwashing. Person in charge turned on the hot water. Please keep hot water under pressure at all handwashing sinks during all hours of operation and fix leaky faucet if necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen chef preparing raw chicken on sheets pans. Chef removed gloves and re gloved to resumed kitchen activities without washing hands. Chef washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork knuckle, ham, charcutier assortment, chicken soup without date marks in walk-in fridge. Per person in charge (PIC), items prepared previous day. Date marks applied 7/8. 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. Observed cooked marsala sauce from 3/11 at 51*f degrees and alfredo sauce from 3/8 at 50*f degrees. Kitchen chef stated both items had been maintained in walk-in in deep containers to cool. Todays date 3/12. both items discarded 135-70*f degrees must be achieved with-in 2 hours and 70-41*f degrees within 4 hours, for a total of 6 hours. Embargoed. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed no push rod for walk-in fridge, please replace by next routine. Correct By: 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 red pasta sauce white pasta sauce, raw octopus, shredded cheese, milk, cut tomatoes, salami, and all other TCS foods improperly cold holding in the walk-in between 44-45*f degrees verified with inspector probe thermometer. All TCS foods must be held at or below 41*f degrees. Walk-in temperature was adjusted at time of inspection to achieve 41*f degrees. 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 holding at 43*f degrees verified with min/max thermometer. Discussed the need to maintain equipment to make sure all TCS food can be held below 41*f degrees. Walk-in temperature adjusted at time of inspection. Min/max reflected 34.5*f degrees at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 visible black organic matter underneath ice maker shoot. Upon further inspection with an alcohol wipe residue was able to be wiped off. All food contact surfaces must be clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed Marsala sauce in hot holding with an internal temperature of 78*F degrees, all other hot held items on the line were in temperature. Person in charge (PIC) stated that Item had not been out more than 1 hour and not reheated before entering hot holding tray. Item was heated up to 165*F and returned to hot holding. All hot held items must be maintained at 135*F Correct By: Corrected At Time Of Inspection

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 temperature control for safety and ready to eat (TCS) & (RTE) foods items with a date mark of 8/27 (9 days); Housemade Caesar dressing, house made pasta sauce, cooked sausage, roux, house made pancake mix. PIC discarded all items at time of inspection. All foods that are both TCS and RTE are required to be date mark and held no more then 7 days after preparation. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment is using Quat as there wiping cloth bucket sanitizer. PIC could not provide quat test strips at time of inspection please provide a picture of test strips with receipt via email by 9/14/23 otherwise reinspection for test strips is set for that date. Correct By: Correct Prior To Reinspection