Osteria Mia

Inspector's notes

No CFPM on site at time of inspection. 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 sanitizer bucket in the bar handwash sink at time of inspection. Handwash sinks are strictly for handwashing only and must be kept clear of blockages. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato sauce held in hot-holding unit on the line at 95-105°F. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Per PIC, sauces are usually heated by the stove first before placing into hot holding unit and the sauce must not have been heated enough before transfer. PIC moved sauce to two saucepans on stove to rapidly heat at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza ingredient prep table had an ambient temperature of 58°F at time of inspection. Per PIC, foods within had been in the prep table from at least the day prior. Except during preparation, cooking, cooling or when time is used as a control all 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. PIC disposed of all TCS foods in the prep table and will call for servicing. Out-of-temperature foods are listed on the embargo form. Corrective Action: Corrected at time of inspection. 2nd consecutive violation

Inspector's notes

Observed dead cockroach on the floor in the waiting area of the establishment. Establishment must be kept free of pests. Bar employee took care of the dead roach. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed approx. 3-inch diameter hole in the back storage room of the establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomatoes, chopped lettuce, and grated cheese in the leftmost prep table in the cookline at 45°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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, foods had been placed in the prep table only 2 hours prior. Prep table was found to have slow and inconsistent cooling. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F and maintenance was scheduled for the prep table at time of inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ant and roach killer in a spray bottle hanging on old equipment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils in water at 122*F at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large amount drywall missing behind the pizza oven, exposing wood. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed storage room connected to the office with old equipment, and trash bags filled with items the establishment no longer uses. Establishment shall remove litter and articles that are not needed for the operation or maintenance of the establishment. Remove old equipment that is no longer used and rubbish prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site at the time of the inspection.

Inspector's notes

Green organic matter visible on the underside of the ice machine panel.

Inspector's notes

Observed cooked time/temperature for control (TCS) mushrooms in a plastic container greater than 4 inches with the lid fastened at an internal temperature of 89*F in the walk in cooling unit. 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. The TCS cooked mushrooms began cooling less than two hours ago were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three bulk containers with sugar, flour, and panko crumbs without food labels below the prep table.

Inspector's notes

Observed a few fruit flies by the bar drainage area along with the drain by the mop sink. An establishment must maintain premise free of insects, rodents and pests and eliminate harborage conditions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items with internal temperatures between 46F - 70F in the prep cooler. TCS food itmes included chicken ragu, bolognese, cooked chiken, raw shrimp, cooked shrimp, cooked pasta, cooked mushrooms/peppers, heavy cream, and liquid eggs. The person in charge stated the chicken ragu, bolognese and cooked chicken were the only items that had been stored in the prep cooler for more than 4 hours and all other items had been recently stocked from the walk-in cooler less than 1 hour ago. The chicken ragu, bolognese, and cooked chicken were embargoed at the time of inspection, all other items were placed in alternate cooler for rapid cooling.

Inspector's notes

Observed prep cooler by the cook line with minimum internal temperature of 55F. TCS foods inside the prep cooler had internal temperatures between 46F -70F. The person in charge discontinued use of the prep cooler and placed a work order for service at the time of inspection. Establishment has sufficient alternate coolers to maintain cold holding capacities.

Inspector's notes

Observed establishment utilize quat-sanitizer but have no quat-sanitizer test strips available. The person in charge placed an order for quat-sanitizer test strips at the time of inspection.

Inspector's notes

Observed chlorine sanitizer at 0ppm for bar area dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Inspector's notes

Observed cooked pasta on ice on prep line and tomatoes on pizza prep table area and kitchen prep table area at tempertures from 46-65 degrees F. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 house made mozzarella in tightly wrapped plastic wrap in walk in cooler made 1 hour prior at 101*F at time of inspection. Person in charge informed when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Person in charge chose to rapidly cool mozzarella in ice bath at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed clams and calamari placed in containers of stagnant water to thaw. The proper thawing process must be in water 70*F or cooler, have sufficient velocity to float off loose particles, does not allow RTE thawed portions temp. Above 41*F and does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours. The PIC placed the food products under running water. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed containers of white powder stored in unlabeled containers under the prep table. The PIC identified the containers as flour and salt. Food not readily identifiable on sight which has been removed from the original container must be stored in a labeled container. The PIC placed labels on the containers. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed two bench scrapers stored between the two prep table units at the pizza station. Food-contact equipment stored for in-use purpose, must be stored properly in order to prevent potential contamination. The PIC took the equipment to be cleaned and then stored in a different area. Correct By: Corrected At Time Of Inspection

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. In the bar, observed a towel, sanitizer bucket, and a metal scrubber stored in the basin of the only handwashing sink. Handwashing sinks cannot be used for any other purposes other than handwashing. Manager had items removed. 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. In the tall reach in cooler by the expo line, observed Cheese Cake at 46*F, raw cookie dough with raw eggs at 43*F, Raw Garlic in Oil at 45*F, Cannoli Cream with cheese and milk at 42*F, Chopped Spring Mix at 50*F, chopped romaine at 51*F, and Cooked beans at 46*F. All foods that were out of temperature for longer than 4 hours were embargoed. All temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the handles of the reach in coolers in the kitchen broken and taped. Equipment must be kept in good repair. Please have these handles repaired. :