Pomo Pizzeria

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee precleaning dirty dishes before unloading clean wares from the warewashing machine. Instructed employee to wash contaminated hands prior to handling freshly cleaned wares. Please ensure hands are washed after becoming contaminated and prior to handling clean wares or equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. It was determined that the chemical bottle was completely dry. Chemical was replaced and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large, plastic, covered container of pizza sauce in walk-in cooler which measured 76 degrees F. Sauce is prepared from ambient temperature (canned tomatoes - not cooked) and was prepped nearly 4 hours prior. Sauce was transferred to multiple shallow metal pans at time and returned to walk-in cooler. Please ensure food items are cooled in shallow, uncovered (preferably metal) containers until they reach 41 degrees F to allow for maximum heat exchange. (Food cooled from ambient temperature must cool completely in 4 hours or less). Corrective Action: Corrected at time of inspection. **Second consecutive violation**

Inspector's notes

Handsink near 3 compartment sink was being used to store dirty wares, and hadsink behind bar had a large strainer in basin during inspection. Both sinks were cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 large, deep plastic containers of marinara sauce in walk-in cooler which measured 103-143 degrees F. Sauce was cooked about 4 hours prior, and was still above 140 2 hours prior. Sauce was moved to multiple smaller containers and ice baths at time. Please ensure all time/temperature controlled for safety food items are cooled in shallow, uncovered containers or ice baths until they reach 41 degrees F to ensure they meet all cooling time/temp benchmark requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed cookline open top fridge next to pizza line holding shredded cheese, blue cheese, salami, pepperoni, grilled onions, cut tomatoes, sausage, eggplant, and prosciutto 45-53*F degrees. Per PIC items were out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed eggplant, sausage, prosciutto, and zucchini with temperatures ranging from 52-70*F in the cold holding unit to the left of the pizza oven. Ambient air temperature taken of the unit with a min/max thermometer was 40*F. Per PIC, the food had been placed into the unit at 11am and at the time of inspection it was 2:45pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected At Time of Inspection.

Inspector's notes

Observed cooked onions from 2/22, cooked eggplant from 2/23, and roasted tomatoes from 2/22. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 15 small flies in the bar area. The establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Please have a pest control service done for small flies and email the invoice to the inspector by Friday, March 14th. Discussed drain cleaning. Corrective Action: Correct prior to re-inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the bar dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the glasses are properly sanitized. PIC had the chemical bottles replaced. The machine was primed, then tested correctly. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: 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 0 ppm chlorine sanitizer in the dish machine in the back of house, actively being used at time of inspection. Chlorine sanitizer should be between 50-100ppm to ensure the dishes are properly sanitized. The machine was primed and still did not test. PIC called their technician while inspector still onsite, and will utilize the 3 compartment sink or bar dish machine in the meantime. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 mushroom soup from 11/17 in the reach in cold holding unit located near the dish machine in the back of house. Time/temperature control for safety foods should be held for a maximum of 7 days, prep date + 6 days, to prevent the growth of pathogens in the food. PIC voluntarily discarded the soup. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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 red bell pepper soup from 8/20 and cooked eggplant from 8/18 in the cold holding unit near the dish machine. Ready to eat time/temperature control for safety foods should be held for a maximum of 7 days, prep date + 6 days, to prevent the growth of pathogens in the food. PIC voluntarily discarded the food. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection