Postino

Inspector's notes

Observed arugula, mixed greens, chicken, and brie in prep cooler drawer at internal temperatures between 50°F and 61°F. PIC states they had been in cooler overnight. 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. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed meatballs on cooling racks in walk-in at internal temperatures of 52-58°F that had been prepped the night prior to inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items such as sliced tomatoes, smoked salmon, ricotta, and mascarpone in prep cooler on far end of kitchen by server area with internal temperatures of 49°F to 56°F. Ambient temperature of unit was 50°F. PIC stated the unit had been serviced the week prior to inspection. Temperatures of all items in prep coolers had been taken at 10:50am prior to inspection and were at or below 41°F. 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 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 a container of sliced bread sitting on floor next to a prep table. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved bread to shelf underneath prep table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a black pipe in bar area extending into floor drain below bar area hand sink. An air gap must be present on water supply lines and be at least one inch above the flood rim of the floor drain. PIC removed pipe from drain and created an air gap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dog sitting on booth seat with customer. Dogs must be kept off of patron seating. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm during inspection after running and priming machine several times. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. Person in charge (PIC) continued to prime machine and run dishwasher until a concentration of 100ppm was attained. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed leak at hot water angle stop for 3-compartment sink in "B Wing" banquet kitchen area. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand soap/cleanser was available at either hand washing sink in the "b wing" service area when time-and-temperature control for safety (TCS) foods were being stored. Hand soap/cleanser must be available at all hand washing sinks. Person in charge (PIC) provided soap during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Concentration of chlorine sanitizer solution at in-use mechanical dishwasher was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. PIC primed and re-ran machine several times. Technician adjusted unit to sanitize properly during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous TCS foods with internal temperatures between 45-51 degrees Fahrenheit, including sliced roast beef, blanched broccolini, and cream cheese. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. These items were all stored in a walk-in refrigerator that was not holding cold during the inspection. PIC relocated items that had been in the unit for less than 4 hours to alternate refrigeration and voluntarily discarded items that had been in the unit since previous service day - see embargo form. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Walk-in refrigerator was measured with an ambient temperature of 51F during inspection with out-of-temperature TCS foods inside. 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. Re-inspection is tentatively scheduled for 6/10/2025. 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 cooked sweet potatoes, cooked onions, and sweet peppers in a hot pickling liquid cooling at 49-114F during inspection in a walk-in refrigerator that was not holding cold. 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. PIC relocated items to cool rapidly - inspector verified temperatures. Per PIC, items were placed in walk-in to cool less than 4 hours prior to routine inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed container of pomodoro sauce (contains tomato) in countertop warmer with internal temperature of 114 degrees Fahrenheit after vigorous stirring. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), sauce was heated and placed in warmer less than 1 hour prior to inspection. PIC reheated sauce to 165F to correct - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked onions with internal temperature of 45F in refrigerated drawer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, onions were placed in unit the previous evening, more than 4 hours prior to inspection. PIC voluntarily discarded onions. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have fly-tight receptacle for dog waste at the dog-friendly patio. A fly-tight container for animal waste shall be provided at approved Dog Friendly Patios for short-term storage prior to transferring to the primary waste receptacle for the establishment. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer in wiping cloth buckets measured 0 ppm QUAT during inspection, it was determined that the bottle for the chemical dispenser was empty and was replaced at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm and wiping cloths are stored in approved sanitizers. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap >>>Observed drainage piping at the ice machine and at both bar drains with less than 1inch air gap. Discussed with Person in Charge (PIC) that an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). PIC put in a work order Reinspection scheduled 10-24-23 :