Postino

Inspector's notes

Observed excessive organic matter build up inside the beverage gun in the bar area. 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 no certified manager present during inspection. Discussed with the person in charge that a certified food manager should be present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cutting boards on cook line that are heavily scarred and stained. Discussed with the person in charge that the cutting boards surfaces should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Establishment did not have any employee on-site on 8/12/2025 with a Certified Food Manager Certificate. Per Person-In-Charge (PIC), they are in the process of passing the class. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. REPEAT VIOLATION. Correct prior to next routine inspection. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Observed organic matter inside the food contact surface ceiling of the ice machine and along the ice chute. Enclosed components of non-tcs equipment must be cleaned at a frequency to preclude the accumulation of dust, dirt, soil & debris. Instructed Person-in-Charge (PIC) to clean the ice machine and ensure all surfaces are clean to the sight and touch. Correct prior to next routine inspection. 4-602.11 (E) - Core: 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.

On 8/12, observed two large, 22 QT plastic containers (covered) of Pomodoro (ingredients include cooked onions & crushed tomatoes) with date marks of 8/11 inside the walk-in refrigerator. Internal temperatures at the geometric center measured 45-46°F with inspector probe thermometer. According to the chef, the two containers were placed in the unit to cool yesterday at approximately 4 PM. Neither container of Pomodoro was listed on the cooling log. All other items inside the walk-in refrigerator were found holding in compliance at 41°F or below. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Discussed proper cooling methods and the use of ice wands for large amounts of liquid product with the chef. PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 four covered containers of sliced tomatoes (date marked 8/12) in the underneath cabinet of the center reach-in on the prep line at temperatures between 48-50°F. According to the chef, sliced tomatoes were prepped approximately one hour ago. Instructed PIC to remove plastic covering to allow containers of sliced tomatoes to cool. 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. Corrected at time of inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged 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.

Inspector's notes

Observed no current Certified Food Protection Manager on duty (CFM license expired in December 2024). A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain current license and keep onsite for verification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment is serving raw, cold smoked salmon but does not have parasite destruction letter onsite for fish. Provide proper documentation to show fish is either farm raised or frozen per parasite destruction requirements. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Chef provided proper parasite destruction letter from supplier upon request prior to end of inspection, and requirements were reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of gorgonzola cheese at 48-50*F in top portion of reach-in cooler. Per employees, cheese had been in unit since previous night and was voluntarily discarded. Ensure all TCS foods are kept at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment has multiple sliding doors and windows open throughout dining room/facility, with no air curtains or screens present. Air curtain is present in kitchen for a sealed off kitchen, but is not functioning. Either repair air curtain in kitchen and keep kitchen area sealed off, keep windows/doors closed, or ensure an approved barrier exemption is obtained for facility - will provide information. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken in the walk-in coolers over a box of sausage at the time of the inspection. Person in charge moved chicken to its designated area at the time of the inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Observed tomato pomodoro sauce and tomato soup in the walk-in cooler at 80'F (at the top) in large closed cambro containers that had been cooling for the last hour. Spoke with person in charge about proper cooling methods. Sauce and soup were moved into two containers and an ice wand was used to facilitate rapid cooling. All TCS foods cooling were uncovered to allow for rapid cooling.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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler on a speed rack, observed a 400 pan of cooked mushrooms at 85-130*F. Per cooling logs, the mushrooms had started cooling approximately 2 hours prior. Because mushrooms were not below 70*F within the first 2 hours they were embargoed. See embargo form.

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. At time of inspection, observed food prep cooler by the archway to the back kitchen holding whipped feta at 50*F, lebni yogurt at 48*F, ranch yogurt at 49*F, roasted sweet potatoes at 50*F, and raw beef skewers at 44*F. All foods were above 41*F for less than 4 hours and were placed in the walk in to cool. Unit was holding at 43*F on inspector's min/max thermometer. 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. At time of inspection, observed the food prep cooler by the archway to the back kitchen holding at 43*F on inspectors min/max thermometer after 20 min of moderate use. All cold holding equipment used for temperature controlled for safety (TCS) foods must be kept at 41*F or below while in use to ensure the TCS foods are kept at or below 41*F. TCS foods were removed and until unit is repaired, other fridges will be used. Correct By: Corrected At Time Of Inspection