il Capo Pizzeria

Inspector's notes

Observed cooked lasagna with tomato sauce, cooked penne and cooked spaghetti (datemarked 8/29 - 8/31) and mascarpone cheese without a datemark. Person in Charge (PIC) stated that the cooked pastas were prepared between 9/5 to 9/8 and that the labels were from older batches. PIC stated that the mascarpone cheese was opened on 9/7. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a garlic and oil mixture and tomato pizza sauce (internal temperatures 75-79*F) in the pizza oven area with no time-stamping. Person in Charge stated that they use Time as Public Health Control and that they had been out for 2 hours at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth stored on top of the sanitizer bucket, outside of the sanitizer solution. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Observed the slicer with food debris on it from the day prior, per PIC. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware-washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fig jam, sliced prosciutto, feta crumbles, and ricotta cheese with temperatures ranging from 55-57*F in the pizza station reach-in. Ambient air temperature taken with a min/max thermometer is 54*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature with a min/max thermometer of 54*F in the pizza station reach-in. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Friday, August 8th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

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

Observed 0 ppm chlorine sanitizer in the back of house dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer container was changed and the machine primed, then tested correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaskets on the pizza station cold holding unit are falling off the doors. Gaskets are required to be maintained to ensure the cold holding unit is able to keep the cold air in. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on prep table across from three compartment sink food employee drink in a cup without a lid or straw. Food employee drinks shall be contained in a cup with both a lid and straw. Corrective Action: Corrected at time of inspection. PIC discarded drink into the trash.

Inspector's notes

Observed in the first reach in cooler across from the grill line calamari at 58F; it has been stored in the unit for three days all other TCS food stored in unit were 39F per PIC.

Inspector's notes

In the cooler by the grills on the food prep line, observed 2 containers of calamari and a container of shrimp at 45-48*F. In right reach in cooler, observed chicken stock at 50*F and marinara sauce at 45-48*F. All foods were moved to working equipment to cool. Because broth was in a deep plastic container, it was placed in an ice bath to cool rapidly.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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... Handsink behind bar had no hand towels available during inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.... Mechanical warewashing machine in kitchen measured 0 ppm available chlorine during inspection, chemical bucket was replaced and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Second consecutive. Priority Foundation-4-601.11(A), Pf: 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... Large pizza cutter hanging on wall was crusted with old food debris during inspection, employee said it had not been used today and cleaned it at time. Please ensure food contact equipment and utensils are maintained clean to sight and touch when not in use. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: 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... Large covered container of pizza sauce in reach-in cooler in front area measured 55 degrees F internally, employee said it had been prepared yesterday. It was determined that it had not fully cooled before being covered and moved to cooler, item was discarded at time. Please ensure room temp food items are cooled to 41 degrees F in no more than 4 hours after preparation. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Observed large sprayer of pesticide being stored below warewashing machine in kitchen area, item was discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence... Observed live German cockroach activity below large reach in coolers and below warewashing machine in kitchen area. Please ensure premise is maintained free of pests. Core-6-202.15, C: Outer Openings, Protected... Back door to kitchen was propped open throughout inspection, door was closed at time. Please ensure doors are kept shut and all outer openings are protected to prevent entry of pests. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer buckets in front area measured 0 ppm QUAT during inspection, solutions were replaced at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm and wiping cloths are stored in approved sanitizer between uses. Correct By: Corrected At Time Of 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. ...........At pizza station, employee added ready to eat dry basil to ready to eat pizza for customers. Instructed employee on proper glove usage and when bare hand contact is approved when making pizzas. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ..........At in use main warewashing machine, no detectable chlorine sanitizer at food contact surfaces. At time of inspection, bottles were exchanged, machine was primed, and machine with a proper chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution in warewashing machine, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 pizza station, in bottom portion of cold holding unit, TCS foods (spinach, soft cheeses) with internal temperatures of 50*F. Per employee, TCS foods were in cold holding unit >4 hours. TCS foods (spinach, soft cheeses) were discarded. See embargo form. Ambient temperature of cold holding unit was 60*F, taken with inspector min/max irreversible thermometer. Discontinue use of pizza cold holding unit until able to maintain proper cold holding temperature throughout the day.. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ..........At pizza station, in two door reach in refrigerator, tomato pizza sauce without date mark. Per employee, unknown preparation date of pizza sauce. Pizza sauce was discarded. See embargo form. Discussed proper discard dates of TCS foods, with preparation date at Day 1 and an additional 6 days for a total of 7 days. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions .............Throughout establishment, under shelving, along cove base, behind cooking equipment with accumulation of food debris and grease residues. Maintain clean. Discussed more frequent cleaning frequency of floors throughout establishment to prevent build up of residues. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ............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. 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. ...........At front pizza station, in top portion of prep table cooler, TCS foods (raw sausage, tomato sauce, mozzarella cheese, cooked sausage) with internal temperatures of 50*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Ambient temperature of cooler was <30*F. Lids were added to TCS foods to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: 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 3-door reach in refrigerator, several types of cooked pasta without date marks. Per employee, cooked pasta was prepared >24 hours. Employee provided date mark stickers on containers of cooked pasta. Discussed the importance of proper date marking, with preparation date as Day 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ..............At front pizza station, establishment offers pizza by the slice. At time of inspection, no time documentation on pizza by the slice. Employee added start/discard time to pizza by the slice. Establishment unable to locate written time as a public health control procedures for pizza by the slice. Provide written procedures before re-inspection. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. .........No quat test strips for monitoring sanitizer solution for wiping cloth buckets and 3-compartment sink. Provide quat test strips before re-inspection. Maintain quat test strips available for use at all times. Correct By: Correct Prior To Reinspection