Casa Mia Cucina Italiana

Inspector's notes

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

Inspector's notes

At pizza station, pizza sauce with an internal temperature of 68*F. Per employee, pizza sauce was removed from cold holding <1 hour. Employee made ice bath to store pizza sauce on counter and to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41* or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***THIRD Consecutive Violation*** On cook line, in bottom portion of prep table cooler, vacuum packages of raw fish labeled to "remove from packaging and thaw under refrigeration". Follow label instructions and properly thaw the frozen seafood. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In bakery/pizza walk in cooler, flats of raw shell eggs stored over bottles of wine and box of packaged bread stored below packaged raw proteins. Flats of raw shell eggs were moved to bottom shelf and box of bread was moved from under packaged raw proteins. On cook line, in bottom portion of prep table cooler, uncovered container of cooked rice stored below uncovered containers of raw proteins. Container of cooked rice was moved to top shelf. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in bottom portion of prep table cooler, vacuum packages of raw fish labeled to "remove from packaging and thaw under refrigeration". Follow label instructions and properly thaw the frozen seafood. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine warewashing machine and quat sanitizer at 3-compartment sink. Establishment unable to locate chlorine and quat test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In refrigerated drawer and walk-in cooler, observed vacuum packages of halibut labeled to "remove from packaging and thaw under refrigeration". Follow label instructions and properly thaw the frozen seafood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In refrigerated drawer and walk-in cooler, observed vacuum packages of halibut labeled to "remove from packaging and thaw under refrigeration". Follow label instructions and properly thaw the frozen seafood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maximum water temperature of 72F at sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature.PIC indicated that repair service has already been scheduled. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed main kitchen walk-in cooler at 57F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Email corrective action, like a service repair receipt, to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk-in cooler, observed vegetable broth/49-50F, marinara sauce/50F, and milk/50F. 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. These TCS items had been in the unit since the previous evening and were voluntarily discarded by PIC at time of inspection. Staff will use another available walk-in cooler/37F (on the pizza side of the kitchen) for storage of TCS food until this unit is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels available for use at the handwash sink in the bar. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed wall mount soap dispenser lying horizontally inside the sink. Maintain the sink clear and available for immediate use. The dispenser was removed from the sink basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 accumulation of dark residue on upper interior surface (near the chute) of the ice maker. Burn the ice and clean/sanitize as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed two plastic containers of marinara sauce/63F over 12 inches deep. Per staff, the prepared sauce was within safe cooling time parameters. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Cooling procedures were reviewed. The sauce containers were transferred to ice baths to facilitate the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hot water valves turned off at two compartment food prep sink. Repair as needed and maintain hot, running water under pressure to the sinks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soap dispenser, cloth towels and paper towels in the handwashing sink. Maintain the sink clean and available for immediate use. Inspector removed items. Corrective Action: Corrected at time of inspection.

Inspector's notes

In freezer, observed an unmarked tote of clams, and source information was not available for review. Maintain source information with the product. Email inspector information prior to serving the shellstock. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the bar, observed salt shakers and other condiments stored within the splash zone of the handwashing sink. Store away from the sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hot water valves turned off at two compartment food prep sink. Repair as needed and maintain hot, running water under pressure to the sinks. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained......Hot water valves turned off at two compartment food prep sink. Repair as needed and maintain hot, running water under pressure to the sinks. 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.......In prep cooler/51.4F on the line, observed TCS food holding over 41F. It was determined that most of the food had been just prepared with ingredients from the walk-in cooler except the whipped cream/53F. In pizza prep station/59F, observed TCS food holding over 41F including pizza sauce/49F, mozzarella/55F, pepperoni/50F, ham/46F, salami/60F, pancetta/53F, cut tomatoes/61F, roasted peppers/59F, cheese/55F, etc. Maintain cold TCS food at or below 41F. These foods were voluntarily discarded. Repair service was immediately scheduled for the coolers. Staff to use ice baths and other available refrigeration units. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, and E2-4), Pf: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances......In prep cooler, observed vacuum packaged raw ribeye steaks. The ribeyes, per staff, were vacuum packaged in the establishment. Discontinue reduced Oxygen packaging of TCS foods without a HACCP plan submitted to and approved by MCESD. (Reduced Oxygen packaging may be carried out if it remains packaged for no more than 48 hours and the package is labeled with the date and time.) Staff began opening the packages at the time of inspection. Variance/HACCP information available online at https://www.maricopa.gov/3978/Food-Variances Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.......Filed shellstock tags for clams were not noted with last served date. Staff was instructed to provide the last served date to the tags before filing in chronological order. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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.......No detectable chlorine sanitizer in final rinse of kitchen mechanical dishwasher. The manager changed out a tube, primed the machine, and restored 50-100ppm chlorine. Correct By: Corrected At Time Of 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.......In cooler/44F on CM2 side of kitchen, observed TCS food holding over 41F including tomato sauce/47F, cheese/48F, pepperoni/47F, cut tomatoes/45. Maintain cold TCS food at or below 41F. Per person in charge, the correct temperature of the the walk-in was verified earlier in the day, and foods were within safe time parameters. The TCS foods were transferred to a walk-in cooler. He indicated that repair of the unit has been scheduled. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....No hot water at two-compartment food prep sink. Hot water valves turned back on at time of inspection. Correct By: Corrected At Time Of Inspection