Arrivederci Cucina Italiana

Inspector's notes

***SECOND Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In expo area, employee slicing ready to eat bread with bare hands. Loaf of bread was discarded. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with employees. Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in hot holding well, metal pan of meatballs in sauce with internal temperatures of 110*-129*F. Per employee, meatballs in sauce were reheated on cook top and ready for service, within an hour. Employee moved meatballs and sauce back to cook top to reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***THIRD Consecutive Violation*** At bar dump sink, hot water faucet leaking. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand drying towels at bar handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Bottle is empty without a replacement bottle of sanitizer. Chemical company was called at time of inspection. 3-compartment sink will be used for all warewashing purposes until sanitizer is obtained. Ensure machine is primed to proper chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In bread area, garlic pesto with internal temperature of 58*F. Per employee, garlic pesto was in full ice container <2 hours. Water was emptied and proper ice bath was prepared for garlic pesto to rapidly cool back down to proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** At bar dump sink, hot water faucet leaking. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bartender touched hair and went on to scoop ice for a beverage. In the kitchen, a food service worker entered, put on their apron, and began to don gloves without first washing their hands. Both workers were instructed of handwashing requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the prep cooler, observed no shellstock tag with fresh clams. The tag was already filed with other clam tags that were not noted with final sale dates. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Staff instructed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler/50F on the line, observed TCS food holding over 41F including cut tomato sauce mixture/53F, cooked chicken/53F, cooked sausage/52F, roasted peppers/52F, grilled onions/53F, various cooked pastas/53F, etc. 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. Foods had been restocked and were within safe time parameters, and were placed in ice baths to cool and properly cold hold. Do not refill the unit with TCS food until the unit is able to maintain temperatures at or below 41F. Repair/adjust the prep cooler as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bartender had long, unrestrained hair. After instruction, they restrained their hair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four sanitizer buckets with no detectable quaternary ammonium. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Repair/recalibrate the chemical sanitizer as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the bar dump sink, observed only one operable faucet knob, and the maximum water temperature observed at 80F. Provide hot, running water to the sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, 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

In the ice maker, observed a large amount of black residue on the deflector and the upper interior surface of the bin, especially near the chute. Empty the ice and thoroughly wash, rinse and sanitize the ice maker interior. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On prep cooler work surface, observed two knives stored beneath a damp cloth. Per staff, the cloth was damp from sanitizer solution. Between uses, store utensils on a clean dry surface. (Maintain wiping cloths in an approved sanitizer solution.) Staff instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the bar dump sink, observed only one operable faucet knob, and the maximum water temperature observed at 86F. Provide hot, running water to the sink. Corrective Action: Correct prior to next routine 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

In prep cooler/57F on the line, observed TCS food holding over 41F including cooked rice/59F, butter/55F, brown sauce/gravy/54F, cooked vegetables/52F, sliced mozzarella/52F, cooked green beans/53F, cooked mushrooms/51F, raw salmon/55F cheese stuffed eggplant/51F, etc. 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. TCS foods (butter, cooked rice, brown sauce, cooked mushrooms, cooked vegetables) improperly cold held four hours or more, were voluntarily discarded by PIC at time of inspection. TCS foods improperly cold held 1 to 3 hours were relocated to ice baths to rapidly cool to 41°F at time of inspection. The owner ordered a new prep cooler at time of inspection. Staff to continue to use ice baths and other available prep coolers until the new unit arrives. 2nd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clams and mussels without shellstock tags in containers. Also observed filed tags with start dates instead of end dates and stored haphazardly in a plastic bag. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Tags were reorganized and staff instructed of correct procedures for maintaining shellstock identification. Corrective Action: Corrected at time of inspection.

Inspector's notes

In open top prep cooler, observed TCS food holding over 41F including various cooked pastas/44F, cooked peppers/44F, grilled mushrooms/47F, grilled onions/43F, and cheese/45F. 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 staff, the foods were within safe time holding parameters, and the foods were placed in ice baths. They also indicated that a new unit has been ordered. Staff were also Instructed to maintain lids closed as much as possible, and to monitor food holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed cooked romesco vegetables and cooked sausage with 11/25/24 datemarks, and both were held more than 7 days from day of preparation. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a refrigerated drawer on the line, observed vacuum packaged barramundi labeled "Remove fish from pouch, spread on tray and thaw in refrigerator". Follow label instruction for thawing as needed. Instructed PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inoperable hot water faucet at the dump sink in the bar, and the water continuously leaking from the faucet. Maintain all plumbing in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen, observed soiled ceiling panels.Clean and maintain as needed. The PIC indicated that they are planning on replacing the panels. When replacing the ceiling surfaces in the kitchen, ensure approved materials are used as discussed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In reach-in prep cooler, observed lasagna portions/59F cooling while wrapped in plastic. In walk-in cooler, observed just prepared bolognese/133F cooling in covered containers. 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. These items were uncovered to facilitate the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the ice maker bin, observed upper edge of deflector taped in place. Repair/replace the deflector as needed to maintain smooth and easily cleanable surfaces. Per manager, parts have already been ordered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inoperable hot water faucet at the dump sink in the bar. Maintain all plumbing in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen, observed soiled ceiling panels and light shields. Clean and maintain as needed. The PIC indicated that they are planning on replacing the panels. When replacing the ceiling surfaces in the kitchen, ensure approved materials are used as discussed. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained......Observed inoperable hot water faucet at the dump sink in the bar. Maintain in good repair. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation.....No detectable quaternary ammonium observed in three wiping cloth buckets. Solution was refilled and verified at 200ppm quats at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed several rubber spatulas that were becoming torn or were already torn, employee discarded utensils. At the bar there was a yellow lemon squeezer with paint chipping off. The establishment did not have extra lemon squeezers, but please purchase a pure stainless steel kind and discard the yellow chipped paint one. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed built up food debris under the prep door handles, and straws behind the bar equipment. Please deep clean. Correct By: Correct Prior To Next Routine Inspection

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 bartender employee use their bare hands to garnish a glass of water with a lime wedge. Employee discarded beverage and remade and used the toothpicks to handle the lemon wedge instead. 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.>>> Observed a small pan of blue cheese stuffed olives at the bar with an internal temperature of 68*F, employee stated they had been removed from the refrigerator 1 hour ago. Employee decided to discard the olives instead of cooling them down. Explained to bartenders that more ice needed to be placed under the container of blue cheese olives to maintain at 41*F. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing>>>Observed a small shallow bowl with bags of calamari under running water but all bags were not fully submerged in the water. Employee corrected. Correct By: Corrected At Time Of Inspection