La Cucina Bistro and Wine Bar

Inspector's notes

***Sixth 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

Smaller in use 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

***Sixth 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

At front bar, employee handling ready to eat cut fruit and scooping ice with gloved hands, without a proper handwash. Instructed employee to remove gloves, move cut fruit and ice to kitchen, and discontinue any open food at front bar without a proper handwashing sink. 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

In walk in cooler on speed rack, packaged raw ground beef stored on same sheet pan as packaged raw whole beef, stored above ready to eat packaged cooked duck, and packaged raw chicken stored above open containers of raw fish and shellfish. Employee rearranged shelves so that ready to eat duck was moved to separate shelf, raw chicken was moved to bottom shelf, and raw ground beef was moved below raw whole beef. Discussed proper storage of raw vs ready to eat foods. All raw animal proteins is to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Smaller in use 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

Establishment unable to located chlorine test strips to monitoring sanitizer solution at warewashing machine and wiping cloth buckets. 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

Fifth 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

Fourth 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

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

On expo line, employee handled ready to eat bread with bare hands. Employee discarded bread and used tongs for handling of ready to eat bread. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, TCS foods (tomato based sauces, meatballs, cooked pasta) without proper date marks. Per employee, TCS foods were in walk in cooler >24 hours. Instructed employee to provide date marks to TCS foods. Recommended purchasing appropriate date marking stickers to ensure proper date marking at preparation of TCS foods. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. Back door opened to prep area of kitchen. Back door was closed at time of inspection. Maintain door closed at all times unless fly fans or screen door is installed as barrier from insects and rodents. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ...............In walk in cooler, TCS foods (tomato based sauces, meatballs, cooked pasta) without proper date marks. Per employee, TCS foods were in walk in cooler >24 hours. Instructed employee to provide date marks to TCS foods. Discussed the importance of proper date marking, with preparation or open date as Day 1 with 6 additional days for a total of 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.......At in use bar wiping cloth bucket, chlorine sanitizer with a concentration >100ppm. After dilution of sanitizer solution, chlorine concentration at 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at initial preparation of wiping cloth bucket. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected .........Back door opened to prep area of kitchen. Back door was closed at time of inspection. Maintain door closed at all times unless fly fans or screen door is installed as barrier from insects and rodents. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ..........On cook line, white sauce and marinara sauce with internal temperatures of 80*F-120*F. Per employee, marinara sauce and white sauce were re-heated on cook top and stored in hot holding unit and ready for service. Marinara sauce and white sauce were placed in hot holding unit <1 hour. Employee moved marinara sauce and white sauce to cook top to re-heat to 165*F and place back in hot holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. ..........In walk in cooler, bolognese sauce/ 11-21 and ratatouille sauce/ 11-19, 2 days and 4 days past discard date. Employee discarded bolognese sauce and ratatouille sauce were discarded. See embargo form. Discussed proper date marking and 7-day discard date with all employees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected .........Back door opened to prep area of kitchen. Back door was closed at time of inspection. Maintain door closed at all times unless fly fans or screen door is installed as barrier from insects and rodents. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking........In walk in cooler, pie, raw oysters, and soup are owner personal food and stored on shelves with customer food. Instructed employee on storage of personal food separated from customer food. Personal food was arranged and separated from customer food at time of inspection. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. Correct By: Corrected At Time Of Inspection