Picazzo's Organic Italian Kitchen

Inspector's notes

Observed food containers and knives stored as clean with buildup of food debris. All food-contact surfaces must be cleaned to sight and touch. PIC washed, rinsed, sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cutting board surfaces with deep scoring and dark marks that could not be removed. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of dust on vents of air curtain in warewashing area above clean dish storage. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink by grill with pitcher of water being filled inside. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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 black organic matter buildup on the shoot of the ice machine and red organic matter on the blade of the industrial can opener. Discussed with person in charge (PIC) the industrial can opener blade and the ice machine shall be cleaned to sight and touch. The manager was taking the ice machine apart to clean and the industrial can opener at the time of inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the dish washing machine actively in use with 0ppm at time of inspection. PIC primed machine and was unable to obtain levels of 50ppm to 100ppm. PIC moved all dish washing to the three compartment sink. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust build up around the dish pit area and the ceiling on the main cook line of the kitchen. Discussed with Person in Charge (PIC) physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee pick up a dropped utensil on the kitchen floor with gloved hands. Employee did not change gloves or wash hands before picking up a new utensil to make food. 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. Employee properly washed hands at handwash sink and took the contaminated utensil off the line to be washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use seasoning containers that have food and grime buildup with masking tape labels for each product. Discussed with PIC the single use containers are not designed to be cleaned and reused. Discussed with PIC when the original product is depleted the containers shall not be cleaned and reused for food products. Replace the containers with reusable food safe containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing/separated caulking or black organic matter on existing caulking at all hand wash sinks, three compartment sink, prep sink and dish pit area. Discussed with PIC that fixed equipment that is not easily moveable to be properly cleaned shall be sealed with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rusty ceiling along a seam in the walk-in refrigerator. Also observed a rusted hole at the junction of the wall and ceiling above the walk-in door. Discussed with PIC to ensure that the walk-in has a smooth cleanable surface and is maintained in good repair. Per PIC the walk-in will be repaired prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation 6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed missing ceiling tiles above the walk-in refrigerator exposing prepping equipment to insulation. Also observed stored equipment above the walk-in refrigerator exposed to insulation. Discussed with PIC that the ceiling tiles will need to be in place and the equipment shall be stored in a manner that protects from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

>>>Observed large cans of diced tomato with indents along the top/bottom and side hermetic seal. Discussed with PIC food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Embargoed the canned diced tomato and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed TCS / RTE items in the walk-in with date marks of 6/28. These items were: tomato sauce and grilled chicken. All RTE/TCS foods past 7 days of preparation were embargoed and discarded by PIC at the time of inspection. Discussed with Person in Charge (PIC) 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 rusty ceiling along a seam in the walk-in refrigerator. Also observed a rusted hole at the junction of the wall and ceiling above the walk-in door. Discussed with PIC to ensure that the walk-in has a smooth cleanable surface and is maintained in good repair. Per PIC the walk-in will be repaired prior to next routine inspection. 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 in cold holding drawer in the middle prep table with an ambient temperature of 49*F. The drawer was cold holding Chicken Parmesean, cooked chicken thighs, and grilled chicken with internal temperatures of 47*F to 51*F. Discussed with Person in Charge (PIC) cold holding shall have a max temperature of 41*F to avoid the growth of pathogens. Per PIC the Chicken Parmesean, cooked chicken thighs, and grilled chicken were in the drawer from overnight and the items were embargoed. PIC discarded the embargoed items at the time of inspection. Sliced cabbage and vegan burgers were 41*F and relocated to adequate refrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 cheese pizza, puttanesca pizza and greek pizza under time as control without markings of the in time and the out time. Per PIC pizza was only placed under time as control 1 hour prior to inspection. PIC marked each pizza with the in time and the out time. Also assisted PIC with proper documentation for the policy to use time as control. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ At the main dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Observed the chemical supply bucket empty. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The PIC changed the supply bucket and had the machine primed. After running a final rinse concentration of 50ppm was observed. Discussed running previously washed dishes through the machine again to ensure all dishes have been properly sanitized. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 multiple TCS foods in plastic containers with tight fitting lids still in the cooling process including cooked sweet potatoes at 63*F, roasted red peppers at 45*F etc. PIC stated all foods had been cooling for less than 4 hours and were taken from the speed rack. Advised PIC to ensure foods have fully cooler prior to packaging to ensure they reach 41*F or below. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC uncovered all foods and moved to higher airflow areas to expedite cooling. Correct By: Corrected At Time Of Inspection