Spinato's

Inspector's notes

Observed employee rinse soiled dishes, dry hands with a paper towel, and begin putting away sanitized dishes without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) and employee. Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink near pizza oven supply water from cold valve and hot valve independently at 130*F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handsink to supply hot water between 100*F and 120*F prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked chicken in reach-in at pizza station at 45*F-47*F. Per employee, items were brought from walk-in 1.5 hours prior. Per PIC, cooked chicken may have been left out on counter for extended period of time before being placed in reach-in. Discussed monitoring food rotation with PIC to ensure food is not left on counters when not in use for prep/cooking. Observed portioned cooked pasta and cooked thawed chicken in lower cold drawer at pasta station at 45*F-49*F. Per PIC, items are brought from walk-in and placed in unit when establishment opens. Ambient air temperature of unit was a minimum of 41.9*f. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drawer cold unit at pasta station with an ambient air temperature of 41.9*F with TCS food cold holding between 45*F-49*F. PIC relocated all TCS foods to walk-in at time of inspection. PIC stated unit will not be used to hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. 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. Corrective Action: Corrected at time of inspection. 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 mixed cooked vegetables on cold top on front cook line at 55*F. Per employee, vegetables were removed from a container at ambient temperature and placed on cold top 2.5 hours prior. Observed medium-sized container with cooked artichoke removed from hermetically sealed container from ambient temperature at 45*F-48*F in standing reach-in next to dough prep line. Per PIC, artichokes were placed in container 3 hours prior. PIC moved all TCS items improperly cooled to an ice bath in walk-in to properly cool to 41*F at time of inspection. Discussed use of cooling versus cold holding equipment with person-in-charge (PIC). Cold tops and lower cold reach-in units are not designed to cool TCS foods, but instead to hold them at their initial temperature. Discussed transferring prepped TCS food items to walk-in to cool before being placed in cold tops/reach-in units. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed au jus with an internal temperature of 120*F in a steam table. The person in charge indicated it was reheated at 11 am (~3 hours before inspection). Employee informed person in charge and inspector that the unit was leaking; no water observed in steam 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. All TCS foods improperly hot held were discarded by PIC at time of inspection. The broken steam table was removed and replaced at time of inspection. Corrective Action: 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.>>>Observed the following time/temperature controlled for safety foods with the following internal temperatures in the salad and sandwich refrigerated prep unit units: pasta salad (56*F), roasted mushrooms (50*F), butter (50*F), basil pesto (70*F), pickled onions (45*F), chicken (46*F), and cheese balls (48*F). The measured ambient temperature of each unit using a min/max thermometer is as follows: sandwich unit (43.8*F) and the salad unit (49.4*). The person in charge confirmed that none of these foods were prepared today and had been in the unit for 4 hours or more. The person in charge willingly discarded of the foods above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods with the following internal temperatures in the salad and sandwich refrigerated prep unit units: pasta salad (56*F), roasted mushrooms (50*F), butter (50*F), basil pesto (70*F), pickled onions (45*F), chicken (46*F), and cheese balls (48*F). The measured ambient temperature of each unit using a min/max thermometer is as follows: sandwich unit (43.8*F) and the salad unit (49.4*). The person in charge confirmed that none of these foods were prepared today and had been in the unit for 4 hours or more. The person in charge willingly discarded of the foods above. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 12/15/23. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

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 red food debris is the plunger of a dicer in the kitchen. The dicer had just been washed and was on the drying rack. Person in charge informed that all clean equipment and food contact surfaces must be cleaned to the sight and touch. Person in charge had the dicer re-washed, rinsed, and sanitized. 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 48*F - 56*F in the sandwich refrigerated prep unit: deli meats (sliced ham, sliced Italian beef, and sliced genoa salami) and pasta salad. The measured ambient temperature of the unit was 50.0*F. Also internal temperatures between 44*F - 53*F for the following TCS foods in the salad unit: dairy based salad dressings, sliced tomatoes, diced chicken, roasted peppers, mozzarella balls, sliced salamis, and blue cheese crumble. The measured temperature of this unit was 47.6*F. Person in charge indicated all of these foods were moved from the walk-in to these units less than 2 hours before inspection and moved these foods to the walk-in to cool back down to 41*F and below. Inspector observed their temperature to be between 42*F-50*F before leaving the inspection; person in charge instructed to continue monitoring these foods in the walk-in until they observe an internal temperature of 41*F and below. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 48*F - 56*F in the sandwich refrigerated prep unit: deli meats (sliced ham, sliced Italian beef, and sliced genoa salami) and pasta salad. The measured ambient temperature of the unit was 50.0*F. Also internal temperatures between 44*F - 53*F for the following TCS foods in the salad unit: sliced tomatoes, diced chicken, roasted peppers, mozzarella balls, sliced salamis, and blue cheese crumble. The measured temperature of this unit was 47.6*F. All unit temperatures were measured using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 08/04/23. Correct By: Correct Prior To Reinspection