Venezia's

Inspector's notes

Observed employee with bare hands grab cut RTE tomatoes at the prep table used for salad making. Employee was using cut tomatoes for a pizza topping and tomato was then cooked. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC relocated cut tomatoes in prep container that also made contact with the bare hand over to the pizza making prep table where the cut tomato would then go through a cooking process/ kill step. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli slicer stored as clean and ready to use with visible meat food debris underneath blade. All food-contact surfaces must be cleaned to sight and touch. PIC instructed employee to take apart deli slicer and properly wash, rinse, and sanitize before use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of food debris on the wire shelving unit next to ice machine at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers stacked and put away as clean still wet at the time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Instructed staff to leave dishes unstacked and allow them to properly air-dry before stacking them. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed in the steam table containers of meatballs in marinara sauce at 100-110*F as measured internally with a calibrated probe thermometer. Per PIC, items had been in the steam table for over 4 hours at time of inspection. 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 containers being stacked and put away as clean while still wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Instructed staff to unstack containers and allow them to properly air-dry before stacking them. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen, cooked meatballs in reduced oxygen packaging (ROP) in the walk-in freezer with dates indicating they had been packaged over 48 hours ago. Also observed frozen, cooked lasagna in ROP that had been packaged within the past 48 hours. PIC stated ROP items are from the commissary associated with operational permit FD-73243. ROP variance for FD-73243 has yet to be approved. Informed PIC that the since the variance is not yet approved, ROP meatballs and lasagna are not packaged in compliance with food law. Had PIC discard items that had been in ROP packaging for more than 48 hours and remove any items that had been packaged within 48 hours from ROP packaging. Discussed when reduced oxygen packaging may be used without a variance (use within 48 hours); PIC was given handout. All food must be obtained from an approved source as defined by law. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter on inside panels of ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scoop in flour bucket with handle in contact with the cornmeal. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Notified PIC that handles should remain out of the food it is being stored with. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At prep table closest to the walk-in, observed gaskets to be in disrepair preventing the doors from fully closing. All equipment must be maintained in good repair at all times. Told PIC to have the gaskets repaired by the next routine inspection. Repair all equipment to a state of good repair prior to next routine inspection.

Priority Foundation-5-205.11, Pf: 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. Observed the handwashing sink at the vegetable prep station to be inaccessible due to a strainer full of olives resting over it. Handwashing sinks must be accessible at all times and used for no other purpose but handwashing. The employee in the prep room moved the olive strainer to the prep sink at the time of this 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. Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed an accumulation of soil/organic matter on the interior of the ice machine. Food and non-food contact surfaces must be kept clean and free of any soil/organic matter. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a plastic spray container of liquid weed control in the storage cabinet near the pizza boxes. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. The PIC moved the weed control container to an outdoor storage unit. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed that the garage style door was open but the air curtain was not on. Outer opening must be protected from insects. Ensure that the air curtain is on when the door is open. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed that the wiping cloth buckets contained a sanitizer which tested at 0ppm. Buckets using QAT sanitizer must test between 200ppm and 400ppm to properly sanitize wares. The PIC refilled the wiping cloth buckets at the time of this inspection with the proper sanitizer concentration. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of empty boxes and organic matter from cleaning pizza ovens to be on the floor. Clean premises as frequently as need to prevent the accumulation of soil and unnecessary items which may attract and harbor insects.. Correct By: Correct Prior To Next Routine 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 several plastic pitchers and some kitchen utensils that had a build up of food debris and had been placed in the clean utensil bins. Equipment food contact surfaces and utensils shall be clean to sight and touch. The PIC discarded the plastic pitchers and placed the utensils in the 3 comp sink to be re-washed. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use 7-202.11, Pf – Restriction-Presence and Use Observed a can of RAID insect spray in the supply closet by the pizza boxes. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. The PIC discarded the can of RAID at the time of this inspection. 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 the pizza station prep cold holding unit, which was in use, had a minimum temperature of 47.3. Cold holding units must be able to maintain at 41F or below. The foods were moved to another prep station cold holding unit which will be used until the primary pizza prep station is maintaining temperature. The establishment has sufficient cold holding capacity to function within the required temperature. Correct By: Corrected At Time Of Inspection