Grimaldi's Pizzeria

Inspector's notes

Observed lettuce dicer/chopper stored as clean on the shelf. The dicer had encrusted food debris on the blades and on top of the dicer. The person in charge moved equipment to the dish machine area at time of inspection. Discussed with the person in charge that all equipment should be wash and sanitized properly and clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand washi sink nearest the dish machine that had damaged caulking on the backside of it. Discussed with the person in charge that all sinks should be secured and sealed to the wall so that i creates a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wash their hands at the hand sink closest to the pizza make station for less than 20 seconds. Instructed employee to properly wash hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee handle phone and then return to prep cilantro by putting gloves on without washing hands. Instructed employee to take off gloves and wash hands at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter on the walls and gaps of the main ice bin at the bar. Advised person in charge to drain ice bin and wash, rinse and sanitize. Advised PIC to seal any gaps to ensure ice bin is easily cleanable. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 two slicers and a dicer with dried on organic matter on blades and crevices of equipment stored away as clean. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gorgonzola cheese with a temperature of 48*F and raw sausage with a temperature of 46*F on main pizza prep coolers. Per person in charge (PIC), the items had been prepped and stored in the prep cooler for more than 4 hours. 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. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

In the left pizza prep cooler, observed many containers of mozzarella cheese at 45*F - 53*F. All cheese was placed in the unit 1.75 hours prior. The cheeses were moved to the walk in cooler to rapidly cool. Discussed procedures of transferring cheese from the walk in cooler to the prep coolers.