Sophia's Kitchen

Inspector's notes

Observed container of house made carbonara sauce (cream based) with prep date of 5/1/26 in walk-in cooler. Notified person in charge, and sauce was discarded at time of inspection. Proper date marking and disposition was reviewed - ensure all required, open TCS foods are properly date marked and disposed. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple ROP packages of raw ahi tuna and mahi mahi fish in walk-in cooler thawing in original packaging, with label indicating that fish must be removed from packaging prior to thawing. Notified person in charge, and instructed employees to remove fish from packaging/ properly thaw. Corrective Action: Corrected at time of inspection. *Second Consecutive Violation

Inspector's notes

Observed open roll-up windows in bar area with no approved barrier protection such as screens or air curtain. Outer openings must be protected against entrance of pests and other potential contaminants. Provided information on obtaining barrier exemption at time of inspection. Ensure barrier exemption is obtained, or use other approved methods (screen, air curtain, keeping windows closed). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed alfredo sauce 84*F in the walk-in cooler with a time stamp to begin the cooling process at 12:50pm, three hours prior to the 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Consecutive repeat violation: 3rd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara sauce at 128*F in hot holding unit by prep table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, marinara sauce had been reheated one hour prior and was hold held since. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Consecutive repeat violation: 4th. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed provolone cheese 62*F, cheese sauce 49*F, cooked chicken 45*F-47*F, cooked pasta 47-54*F, ricotta cheese 52*F, butter with milk as ingredient 58*F, cooked peas 48*F, cut tomatoes 46*F in the first prep table on the cook line near hot holding unit . In the second prep table on the line observed broccolini 52*F, mozzarella 53*F, cut tomato 51*F, butter with milk as ingredient 51-53*F, clam 52*F, previously canned artichokes 51*F, alfredo sauce 49*F, raw shrimp 50*F, scallops 49*F, cooked pasta 48*F, clam juice 50*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. TCS food items held >4 hours above 41*F were discarded at the time of inspection. See embargo form. TCS food items held less than 4 hours above 41*F were moved to an alternative functioning refrigeration unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the first prep table on the cookline hold TCS foods between 46*F-62*F. Inspectors min/max thermometer read 44.2*F and establishments dial thermometer in the unit read 43*F at the time of inspection. 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. Can be verified using electronic means. Corrective Action: Correct prior to re-inspection on 12/4/25. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed vodka sauce 107-110*F cooling in the walk-in cooler in containers deeper than 4 inches at the time of inspection. 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. Per PIC and cooling time stamp, TCS vodka sauce started cooling one hour prior. 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

Observed ROP fish marked to remove from packaging before thawing still in the package, thawed in a prep table at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At pizza station, in prep table cooler, cooked sausage with an internal temperature of 85*F. Per employee, sausage was cooked >4 hours. Cooked sausage was discarded. See embargo form. Discussed proper cooling temperatures with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On cook line, in pan on stove top with flame off, marinara sauce/ 105*F, lemon creme sauce/ 120*F, in salamander with heat turned off, cooked lasagna/ 125*F, and sitting on top of salamander, eggplant rollatini/ 86*F out of internal temperatures. Per employee, marinara sauce and lemon creme sauce were out of temperatures <2 hours and were reheated to 165*F. Lasagna and eggplant rollatini were out of temperature >4 hours and discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use wiping cloth buckets, quat sanitizer with a concentration of >400ppm. Repair company was called at time of inspection. Until chemical company arrives, dilute sanitizer solution to 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and when exchanging out wiping cloth buckets. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked beets/ 60*F-65*F prepared and cooling in covered containers >6 inches deep and cooked sausage wrapped and stored in uncovered container >6 inches deep. Cooked beets and cooked sausage were prepared <4 hours. Cooked sausage was transferred to uncovered sheet pan and cooked beets were transferred to two uncovered shallow pans to continue the cooling process. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, sliced deli turkey with internal temperatures of 51*F-54*F. Per employee, turkey was sliced the previous day, portioned today, >4 hours. Sliced deli turkey was discarded. See embargo form. Discussed proper cooling methods with employees. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in hot holding unit, reheated marinara and reheated bolognese sauces with internal temperatures of 107*F-130*F. Per employee, marinara and bolognese were reheated >4 hours and ready for service. Marinara and bolognese sauces were discarded. See embargo form. Temperature knob was adjusted on hot holding unit to high to maintain TCS foods at proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, employee using single handwashing sink as dump sink. Employee discarded lemons, straws and ice. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. A handwashing sink is to be used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, lasagna/ 90*F and pesto sauce/ 88*F out of internal temperatures. Per employee, lasagna and pesto sauce were heated <1 hour. Employee discarded pesto sauce for quality and reheated lasagna in oven to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In main kitchen, on speed rack, cooked meatballs/67*F cooling on uncovered sheet pans at room temperature. Per employee, meatballs were removed from oven about 30 minutes. Instructed employee to move meatballs to walk in cooler to continue the cooling process. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee returned from outside, then started handling cooking utensils in cooking food product, without a proper handwash after returning from outside. Instructed employee to wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employees, slicer was used today, warewashed, and stored as clean. Employee re-washed, rinsed, and sanitized slicer. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

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, cooked chicken/ 110*F-125*F and cooked marinara/ 95*F-115*F out of internal temperatures. Per employees, chicken and marinara were placed on stove top <1 hour and ready for service. Chicken and marinara were re-heated to 165*F. 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

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. ............In small salad prep table cooler, TCS foods (soft cheeses, cut tomatoes, cut lettuce) with internal temperatures of 48*F-55*F. Per manager, TCS foods were placed in prep table cooler <4 hours. Manager moved TCS foods (soft cheese, cut tomatoes, cut lettuce) to dessert prep table cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of prep table cooler was 50.5*F, taken with inspector min/max thermometer. Discontinue use of salad prep table cooler until repaired and able to maintain proper cold holding temperature at all times. 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

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged gaskets on all of the cold table drawers on the cook line and the cooler in the bar. Chef stated that they have already put in a work order for the repairs. Discussed with Chef that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

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. ..........In walk in cooler, alfredo sauce with an internal temperature of 70*F-75*F. Per manager, alfredo sauce was prepared about 6 hours ago. Alfredo sauce was discarded. See embargo form. Discussed proper cooling temperatures with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Correct By: Corrected At Time Of Inspection

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, cooked chicken/ 110*F-125*F, tomato based sauce/90*F out of internal temperatures. Per manager, chicken and sauce were placed on stove for hot holding <2 hours. Employees turned on burners and re-heated chicken and sauce to 165*F to maintain at proper hot holding temperatures. 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

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. ..........In walk in cooler, bolognese sauce/ 55*F and marinara sauce/ 54*F out of internal temperatures. Per manager, sauces were in walk in cooler >24 hours. Bolognese sauce and marinara sauce were discarded. See embargo form. Ambient temperature of walk in cooler was 41*F. Recommended lowering temperature of walk in cooler <41*F to maintain proper temperatures of TCS foods during busier times of service. 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-3-501.15 (A), Pf: Cooling Methods. 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. .........In walk in cooler, vodka cream sauce/ 50*F cooling in container >6 inches deep. Manager portioned vodka cream sauce to shallower pans and placed in ice bath to continue the cooling process. On cook line, cut chicken/54*F and cooked pasta/50*F prepared and cooling at room temperature. Employee moved cut chicken and cooked pasta to sheet pans and in to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........On cook line, in use wiping cloths stored in on in use cutting boards. In use wiping cloths were moved to sanitizer buckets for storage in between uses. Correct By: Corrected At Time Of Inspection