Il Asilo

Inspector's notes

Observed ice machine with a build up of black organic matter under neath lip and shoot. Please drain machine and clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed left side open top pizza line holding crumble sausage, cut tomatoes, marinara, cooked mushrooms, cooked bell peppers, pepperoni, and cheese holding 48-54*f degrees. Per kitchen PIC items were on the line less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

front bar hand sink was supplied with hand sanitizer upon inspection. Bartender swapped for real soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spanish rice 86*f and refried beans 55*f in active cooling process in deep stainless containers inside 3-comp sink sitting on top of ice. Discussed ice-bathing correctly with PIC at time of inspection to ensure rapid cooling. PIC made a true ice bath for products at time of inspection to finish cooling. Items were within time parameters to be saved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed mechanical dishwasher behind the bar operate with less than 10ppm chlorine sanitizer. The person in charge discontinued use of mechanincal dishwasher and placed a work order for service at the time of inspection. Corrective Action: Correct prior to re-inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed knives stored as clean with food debris on the blade and handle. The person in charge removed the knives for washing at the time of inspection. Observed drinkware at the bar stored as clean with lipstick marks and accumulation of dust soils. The person in charge removed the drinkware at the time of inspection.

Inspector's notes

Observed TCS food items with internal temperature between 47F -51F in the prep cooler by the cook line. TCS food items included sauteed peppers/mushrooms, diced tomatoes, coleslaw, potato salad with egg, chicken tacos, cottage cheese, sour cream, cheese sauce, riccotta cheese, and cooked green salsa. The person in charge stated all stated TCS food items had been placed into the prep cooler for cold holding more than 4 hours ago and the food items were embargoed at the time of inspection. Observed blue cheese sauce and salsa with internal temperature between 51F -53F in the mini fridge by the bar. The person in charge stated the food items had been stored in the mini fridge for approximately 3 hours, and the food items were moved to the walk in cooler for rapid cooling.

Inspector's notes

Observed prep cooler by the cook line with minimum ambient temperature between 48F in the slide out drawers compartment and 55F in the main storage compartment. The prep cooler was being used to store TCS foods which had an internal temperature of 47F -51F. Observed the mini fridge at the bar with minimum ambient temperature of 60F. The mini fridge was being used to store TCS foods which had internal temperaures of 51F - 53F.

Inspector's notes

Observed serving spoons with the handle in direct contact with food and completely submerged into food containers. The person in charge removed the spoons from the food containers at the time of inspection and placed serving spoons with longer handles to prevent falling into the container.

Inspector's notes

Observed copper/brass mugs at the bar, the person in charge stated the mugs are used to serve mixed drinks. Discussed copper and copper alloys such as brass may not be used in contact with a food that has a ph below 6 such as vinegar, fruit juice, or wine. The person in charge removed the copper mugs at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw carne asada in a tray marinating above bottles of juice and mixers for the bar. in the walk-in cooler. All raw animal foods during storage, preparation, holding, and display must be separated from raw RTE foods and cooked RTE foods. The PIC moved the carne asada to the raw meet shelf. Correct By: Corrected At Time Of Inspection

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. Observed the chlorine dish washer in the front bar with a chlorine sanitizing concentration of <50ppm. All chlorine dish washers must have a chlorine concentration of 50-100ppm in order to properly sanitize food contact surfaces. The PIC has opted to use the back dishwasher as the other dishwasher gets repaired. 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. Observed tomato-based salsa stored in a large container in the walk-in cooler without any date mark indicating date of preparation. The PIC indicated that it was prepared 2 days prior to inspection. All TCS food products must be labeled 6 days from date of preparation in order to allow for proper discarding of food. The PIC put a label on the container. Correct By: Corrected At Time Of Inspection

? Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed a large buildup of organic matter on the bottom of the kegerator unit at the bar. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed the chlorine sanitizer buckets by the front prep line and under the prep table in the back with a sanitizer concentration >100ppm. All chlorine sanitizer concentration must be between 50-100ppm in order to properly sanitize. The PIC remade the sanitizer in order to be within correct concentration. 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. Observed cooked rice sitting in a shallow ice bath that had a temperature of 100F at the surface and 67F at the bottom. Also observed slice tomatoes and tomato-based pico de gallo covered tight with plastic wrap in the walk in with a temperature of 51F. The PIC indicated that the food was finished an hour prior to inspection. Food must be cooled via proper cooling methods in order to effectively cool the product as quickly as possible. The PIC stirred the rice to evenly distribute the rice and removed the plastic wrap from the products to help cool the products down faster. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large amount of organic matter building up inside the bottom of the each of the kegerators in the bar area. The physical facility must be cleaned as frequently as necessary in order to prevent the buildup of organic matter. Correct By: Correct Prior To Next Routine Inspection