Pomo Pizzeria Napoletana

Inspector's notes

Observed containers with 'staining' able to be removed with a fingernail stored on the rack in the back gelato area and on the rack in the dish pit. All food-contact surfaces must be cleaned to sight and touch. PIC relocated, and discarded, all food-contact surfaces to ware-washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink with no hot water next to pizza oven and inoperable hand sink in back of kitchen. Handwashing sinks must supply hot water of at least 100 °F. Must repair hand sinks to supply hot water prior to re-inspection. Corrective Action: Correct prior to re-inspection on Monday, October 13, 2025.

Inspector's notes

Observed no soap at the handwashing sink in the gelato prep area. 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.

Inspector's notes

Observed penne pasta and spaghetti pasta at 57'F and meat sauce at 61'F in the two drawer cooler under the grill. Unit was running at an ambient temperature of 61'F. All TCS foods improperly cold held were discarded by PIC 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed a sprayer bottle of insect killer in the gelato area in the dining room under the counter at the time of the inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

Inspector's notes

This is the 3rd consecutive violation. All snap traps were moved to tamper proof boxes to prevent employees accidentally setting them off. At time of inspection, could not verify if traps were set off. Observed rodent droppings on and under dishwashing machine, chem storage floors, on the cook line, in the wood pile under the brick oven, and observed old droppings in the liquor cage. Establishment must remain free of pests. Re-inspection for pests will be scheduled for 3/7. Corrective Action: Correct prior to re-inspection.

Inspector's notes

This is the 2nd repeat violation. Observed one dead rodent under the dishwashing machine in a snap trap. Observed droppings under the dishwashing machine, on the shelving in the cook line, in the wood pile under the brick oven, and under the 3 compartment sink in the gelato prep area. Per pest control reports, establishment has caught 13 rodents in the last 10 days. Establishment must remain free of pests. Inspector will follow up on Tuesday February 25th.

Inspector's notes

In the dishwashing area, observed rodent droppings on the floors. Under the dishwashing machine observed 3 dead and 2 live rodents on glue traps. Establishment must be kept free of pests. Will follow up on 2/14/2025.

Inspector's notes

Observed multiple small flies in server station area above ice machine on boxes and coffee filters. Correct prior to next routine inspection.

Inspector's notes

No certified food manager certification available onsite at time of inspection. Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Chemical dish machine in bar area found with 0 ppm chlorine concentration. Employees will use back kitchen machine until dish machine is fixed. Corrected at time of inspection. Chlorine sanitizing mechanical dish machines must have concentration of 50 to 100 ppm.

Inspector's notes

2nd repeat violation. Lasagna, meat sauce, cooked pastas, and shrimp in drawer coolers beneath cookline found at 46 to 48 deg F. All items had been in cooler less than 4 hours. Corrected at time of inspection. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Drawers cooler underneath cook top area found with ambient air temperature of 46 deg F with min/max thermometer. Correct prior to re-inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Observed multiple small flies in server station area above ice machine on boxes and coffee filters. 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 burrata cheese, cooked peaches, cooked zucchini, and cut tomatoes all at a temperature of 49-51*F in prep top cooler nearest to pizza oven. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge explained all items were placed into prep top at 12pm temperatures were taken at 5pm. Person in charge discarded items at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.... Observed whole shelled raw eggs stored above carrots and other vegetables. Person in charge informed raw whole shelled eggs shall be stored below vegetables. Person in charge moved raw whole shelled eggs to shelf below vegetables at time of inspection. 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 tiramisu with a date marking of 03/02/2024 at time of inspection. Person in charge informed food shall be discarded if it exceeds 7 days at 41*F, except for time frozen. Person in charge discarded item at time of inspection. Correct By: Corrected At Time Of Inspection