Mimi Forno Italiano

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed Bolognese sauce out of temperature at 53F in 8 hrs of cooling. Discussed with PIC that when cooling TCS foods, need to 135-70 in 2 hrs and 70 - 41F in next 4 hrs.

Inspector's notes

Observed mop sink closet door with buildup of dirt debris, walls to entrance of restroom with buildup dirt debris, and floors in kitchen and bar area with peeling paint. Discussed with PIC that walls and floors need to be cleanable, smooth and good repair.

Inspector's notes

Observed broken refrigerator door under prep table at pizza station. Discussed with PIC that all equipment must be in good repair.

Inspector's notes

Observed quaternary sanitizer rag bucket at server station at 0ppm, employee remade sanitizer bucket at time of inspection and tested. Discussed with PIC to ensure buckets are changed out frequently and tested to ensure they are at the appropriate range (150-400ppm). Corrective Action: Corrected at time of inspection.

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ---Observed various plastic containers over 3-compartment sink stacked upon each other, prior to being dry. Discussed with PIC to ensure that all equipment is dry before stacking. PIC moved trays so that they may properly dry before restacking. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-----Observed no certified food manager onsite during inspection. Also observed multiple priority violations. PIC was unable to answer all questions relating to foodborne and explain exclusion/restriction requirements relating to employee illness policy. All priority violations were corrected at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.-----Observed employee touch apron and proceed to touch pizzas without washing hands. Also observed employee wash dirty dishes and touch clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. 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.-----Observed employee touch lemons and place on iced tea glass rim with bare hands. Bare hand contact is not permitted with ready to eat foods. Lemon was embargoed at time of inspection. Discussed options for lemons including washed and gloved hands, tongs, or other utensil to prevent bare hand contact. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.-----Observed employee wash knife in hand sink by pizza prep area. Discussed proper washing for food contact surfaces and limitations for hand sink use with PIC. Employee discontinued practice at time of inspection. Hand wash sinks may only be used for hand washing. Correct By: Corrected At Time Of Inspection

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.-----Observed dried on food debris on can opener and on deli slicer. PIC relocated all items to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. 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 cooked lasagna, cooked alfredo cream sauce, cooked chicken broth, cooked Bolognese, raw salmon, raw squid, cooked mushrooms, cooked sausage, cooked marinara sauce, and cooked meatballs at 46-53'F in reach-in cooler closest to dishwasher. Per PIC, all items were placed in cooler more than 4 hours prior to inspection. All items were embargoed and discarded at time of inspection. Observed top pans of lasagna on top shelf to be blocking air flow to bottom portion of cooler and bottom portion of cooler to have a minimum ambient air temperature of 43.3'F at start of inspection. After items were discarded and air flow was restored, ambient air temperature of cooler measured to be 38.2'F. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

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.-----Observed cooked lasagna with prep date of 11/22/2023 in reach-in cooler and cooked pasta noodles with prep date of 11/19/2023. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made or removed from the freezer as day 1). Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-----Observed ant and roach spray stored on shelf across from 3-compartment sink. PIC removed the ant and roach spray from establishment at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking-----Observed employee beverages stored throughout kitchen on prep tables and employee food stored throughout coolers. Employee beverages and employee foods must be stored in a dedicated place to prevent contamination. Provide approved and designated storage area for employee drinks and beverages prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection