Lou Malnati's Pizzeria

Inspector's notes

Observed tomato sauce cooling in ice bath at 74 °F. Food had been prepared about 2.5 hours prior as per staff. Cooked time/temperature control for safety (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 importance of monitoring cooling foods with person in charge. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple covered and stacked containers of assorted cooked pastas/ 52-60°F cooling in the walk in cooler. According to the person in charge the pasta had been cooling for 2 hours. Observed thin pizza sauce containing parmesan cheese/57°F in the upper portion of the pizza station prep refrigerator. According to the chef the pizza sauce was made 30 minutes ago.

Inspector's notes

Observed packaged house salad, Malnati salad, and Caesar salad in the grab and go section of the establishment with no food labels. Foods enclosed in a container or wrapping for use in the display or for consumer self-service shall be labeled as they provide an important source of information for consumers to answer questions about ingredients, allergens, weight, and manufacturer. Basic Requirements for food labels include: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Ensure food labels are added to packaged salads prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen, observed a chef garnish a cooked pizza with dried parsley with their bare hands. The pizza was in a to-go box while being garnished. Bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness.

Inspector's notes

Observed excessive dried food debris/cheese built up the deli slicer blade during inspection. The deli slicer was covered in plastic and stored as clean. After discussion with the person in charge it could not be determined when exactly the deli slicer was last used. The slicer was cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rigatoni pasta cooling in a covered container more than 4 inches deep in the reach in cooler near the ware washing area entrance. The internal temperature of the rigatoni was 80°F. After discussion with the chef, it was determined the pasta was prepared at 10 AM and had been cooling for more than 2 hours.

Inspector's notes

Observed garlic and oil mixture (contains minced garlic)/120°F hot holding in the warmer near the pizza stations. Observed garlic and oil mixture/107°F in a metal container placed in hot holding well across from the grill.

PRIORITY VIOLATION-5-202.11 (A), P: Approved System At the mop sink, observed a spray nozzle attached downstream from an atmospheric vacuum breaker (AVB). The water is running and the system was under pressure. Remove all shut-off valves downstream from AVBs. The spray nozzle was removed at time of inspection. 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. Observed a double panned container of diced tomatoes in the upper portion of the prep cooler near dishware storage. Internal temperature of the diced tomatoes was 52°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the chef, it was determined the tomatoes were within safe time parameters. The diced tomatoes were moved to the walk-in cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed two large trays of tomato sauce more than 4 inches deep in an open top prep cooler on the main pizza prep line. Internal temperature of the sauces measured between 52-63°F. After discussion with the chef, it was determined the tomato sauces were removed from cans held at ambient temperature at 12:00PM. TCS foods prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. The tomato sauces were moved to the walk-in cooler at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed two large trays of tomato sauce more than 4 inches deep in an open top cooler on the main pizza prep line. Internal temperature of the tomato sauces were between 67°F- 68°F. After discussion with the chef it was determined the tomato sauce had been removed from cans at 11:30 AM. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Reviewed cooling methods with the person in charge. Discussed pre-cooling canned tomatoes. The tomato sauces were moved to the walk in cooler at time of inspection to rapidly cool. Correct By: Corrected At Time Of Inspection