La Bella Pizzeria Restaurant Inc

Inspector's notes

Observed milk, shredded cheese, and marinara sauce in prep cooler at 55-60 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. TCS foods had been in cooler for fewer than four hours as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler used to hold TCS foods with minimum ambient air temperature of 55°F as measured with min/max holding thermometer. 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: Correct prior to re-inspection on 3/9/2026.

Inspector's notes

Observed buildup of organic matter on soda machine nozzle. All food-contact surfaces must be cleaned to sight and touch. Must clean soda nozzle prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed warewashing in three-bay sink using chlorine sanitizer at 25 ppm as per chlorine test strips. Chlorine sanitizer used in warewashing must be maintained at a minimum concentration of 50 ppm available chlorine. Establishment added chlorine sanitizer until it read between 50 and 100 ppm available chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open container of food thawing inside the hand wash sink by the three compartment sink.

Inspector's notes

Observed spray can of Raid pesticide stored on bottom shelf of storage rack next to the three compartment sink.

Inspector's notes

Observed broken/missing internal ambient thermometers in the reach in coolers used to store prepared/packaged sushi food items. Any refrigerator or freezer, storing TCS food products, must be supplied with a properly functioning thermometer which is located in an easily visible place and readily available. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloth outside sanitizer solution stored next to sanitizer bucket with chlorine sanitizer solution less than 50ppm chlorine.

Inspector's notes

Observed missing hot water handle at the hand wash sink in the women's toilet room.

Inspector's notes

Observed no hot water available at handwash sink by the ice machine.

Inspector's notes

Observed the reach in cooler used to store TCS foods with a minimum internal ambient temperature of 58F. TCS foods in the reach in cooler had temperatures between 45F -63F. Observed the prep cooler used to store TCS foods on the cook line with minimum internal ambient temperature of 48F. TCS foods in the prep cooler had temperatures between 46F - 51F. Establishment does not have sufficient alternate cold holding equipment to maintain cooling/cold holding capacities for operation. 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: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed TCS (time temperature control for safety) food items with internal temperatures between 45F -63F in the reach in cooler by dough mixer. TCS food items included milk, whipped cream, mozzerella cheese, feta cheese, wisconsin cheese, eggs, buttermilk ranch sauce, and anchovies. The person in charge stated the food items had been delivered and placed into the reach in cooler approximately 2 hours ago.

Inspector's notes

Observed the reach in cooler used to store TCS foods with a minimum internal ambient temperature of 58F. TCS foods in the reach in cooler had temperatures between 45F -63F. Observed the prep cooler used to store TCS foods on the cook line with minimum internal ambient temperature of 48F. TCS foods in the prep cooler had temperatures between 46F - 51F. Establishment does not have sufficient alternate cold holding equipment to maintain cooling/cold holding capacities for operation.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed a broken lid on the chest freezer in the back of the kitchen. The lid was not secured to the hinges, was cracked in several places, and the rubber stripping did not provide a full seal. Discussed equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Discussed repairing or replacing equipment so that the lid closes properly and food inside the freezer is protected from outside elements. Correct By: Correct Prior To Next Routine 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 three compartment sink in use with 25ppm chlorine in the sanitizer compartment. The person in charge added chlorine sanitizer until a 50-100 ppm chlorine solution was observed. Discussed testing sanitizer concentrations to ensure proper sanitizing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed sauteed onions with internal temperature of 83F -88F in a pot by the cook line. The person in charge stated the onions had been cooked and placed for hot holding at 3pm, more than 2 hours ago. The person in charge discarded the sauteed onions at the time of inspection. Discussed TCS hot holding temperature of 135F or more. Correct By: Corrected At Time Of Inspection

Core-7-209.11, C: Storage-Other Personal Care Items Observed employee personal purse handbags, cellphones, and other personal items stored on the shelf above the prep line next to clean dishes and utensils. The person in charge had employees remove all personal items and place them at a designated employee storage area. Discussed proper storage of employee personal items to prevent possible contamination. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed fillets of fish thawing in a container of standing water with 69F on the counter by the prep sink. The person in charge moved the fish fillets to continue thawing in the reach in cooler. Discussed thawing under refrigeration that maintains the food temperature at 41*F or less, or completely submerged under running water, water must have sufficient velocity to float off loose particles. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a sanitizer bucket with over 200ppm chlorine by the front counter. The person in charge stated the sanitizer solution had been prepared less thank 10 mins ago and added water to the the sanitizer solution until 50-100 ppm chlorine was observed. Discussed testing sanitizer concentrations to ensure proper concentration. Correct By: Corrected At Time Of Inspection