Arrivederci Italian Cuisine

Inspector's notes

Second Consecutive Violation. On cook line, employee tied apron with gloved hands then started working with ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, at start of inspection, several employees observed touching apron and face, then donning gloves without a handwash. Instructed all employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler and walk in freezer, cans of food, boxes of raw meat on sheet trays stored on ground. Instructed employee to move all food off of ground to prevent future contamination. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: 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. ..........On cook line, assorted cooked pastas/ 55*F-65*F out of internal temperatures. Per employee, cooked pastas were removed from cold holding <2 hours. Containers of cooked pastas were added to an ice bath 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-2-301.15, Pf: Where 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. ...........At warewashing area, employee washing hands at 3-compartment sink, after handling dirty dishware and before handling clean dishware. Educated employee on handwashing at approved handwashing sink. Employee washed hands at handwashing sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. .............At bar, handwashing sink being used as dump sink. Instructed employee that a handwashing sink is to be used for handwashing only. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 bar warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After several attempts to prime machine, unable to obtain proper sanitizer concentration at food contact surfaces. Discontinue use of bar warewashing machine until repaired and use main warewashing machine for all warewashing purposes. Discussed more frequent monitoring of sanitizer concentration, especially at start of day and after periods of inactivity. 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. ..........On cook line, assorted cooked pastas/ 48*F, garlic in oil/ 65*F, marinara sauce/ 73*F out of internal temperatures. Per manager, TCS foods were removed from cold holding <2 hours. Ice baths were made for assorted cooked pastas, garlic in oil, and marinara sauce to rapidly cool back down to the proper cold holding temperatures. 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 walk in cooler, baked lasagna, minestrone, and beef soup without proper date marks. Per manager, lasagna and soups were prepared >24 hours. Baked lasagna, minestrone, and beef soup were date marked at time of inspection. Educated employees on proper date marking, with preparation date as Day 1, with 6 additional days, for a total of 7 days. Also reviewed removal of old date mark stickers on food containers to avoid confusion. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination. ...............At bar, alcohol bottle stored in consumable ice. Alcohol bottle was removed from ice and ice surrounding bottle was removed from ice bin. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. Correct By: Corrected At Time Of Inspection