Paulie's Little Bite of Italy

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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 cook take a drink and handle cell phone return to work without washing hands.

Inspector's notes

Observed multiple foods in walk in cooler that were checked and observed to be greater than 41*F (see embargo food listing). Foods are to be stored at 41*F or lower. Advised staff to check temperatures of food using a metal stem thermometer though out the day. Food items were embargoed and discarded. Observed raw steaks steaks in walk in cooler at 45*F and Meatballs in packaging at 43*F shell pasta noodles 43*F and butter at 43*F. Items were placed in other coolers to chill. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler with an ambient temperature of 48.6*F using a max/min thermometers. Equipment must be at a temperature that can maintain food at 41*F. Back of fans/condense area was observed to be covered in ice and not allowing cold air flow into unit. Walk in cooler was attached to Walk in freezer, door was opened to walk in cooler and temperature lowered to 38.6*F while on site. Establishment to call repair company. Re-Inspection to be completed within 24 hours on Aug 5, 2026 to verify walk in cooler has been repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee single use water bottle at counter where staff prepare food, employee food on top shelf across from grill top, and employee drinks mixed with items in small pizza prep refrigerator.

Inspector's notes

Observed sauce and other debris on front of small prep cooler across from grill, and unclean shelf holding large class serving dishes near door to server area, and bottom shelf of prep table by dough machine and slicer. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection. Second Consecutive Violation

Inspector's notes

Observed unclean floor along floor and wall junction along wall by large mixer and wall along kitchen door entrances.

Inspector's notes

In walk-in cooler a pot of soup measured an internal temperature of 51'F and a pot filled about halfway with marinara sauce measured an internal temperature of 50'F. Kitchen staff were uncertain of when items had been cooked and placed into walk-in cooler to cool but confirmed that it had not been within day. As items had not cooler properly they were embargoed. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Shelving in walk-in cooler and ceiling in front of fans has excess accumulation of dust. Floor around cooking equipment has excess accumulation of food debris. Brought to attention of person in charge to clean affected areas. Facilities shall be cleaned as needed to keep debris from forming. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Shelving in walk-in cooler has excess accumulation of dust. Floor around cooking equipment has excess accumulation of food debris. Brought to attention of person in charge to clean affected areas. Facilities shall be cleaned as needed to keep debris from forming. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler two zip top bags with raw steaks were being stored on shelf over ready to eat foods (sauces). Brought to attention of person in charge to have rearranged. Food shall be stored in a manner that minimizes risk of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler a large stock pot filled approximately halfway had meat sauce measuring an internal temperature ranging from 47-52'F. Kitchen staff were unaware was when sauce was made but confirmed that it had not been made earlier in day. As sauce had not cooled within proper time frame it was embargoed. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walls of walk-in cooler have excess accumulation of dust. Shelving in walk-in cooler have accumulation of debris hanging from them. Thoroughly clean affected areas and do so as needed to prevent excess debris from forming. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler, ceiling in front of fans has moderate accumulation of dust. Brought to attention of person in charge to clean. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. In kitchen, ceiling near walk-in cooler has missing/damaged tiles from water. Repair affected area. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ---Several knives were being stored in gap between prep cooler closest to walk-in cooler and table. Kitchen employee removed knives. When between uses, in-use utensils shall be stored in a manner that minimizes risk of contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ---In walk-in cooler in two large pots filled approximately halfway with marinara measured an internal temperature of 53'F and 60'F. Per owner sauce had been made the previous night and placed into walk-in to cool. As sauce had not cooled properly it was embargoed. Reviewed establishment's cooling procedures with person in charge. Discussed different effective cooling methods to ensure that food cools properly. When cooling, foods shall go from 135'F to 70'F within the first 2 hours and down to 41'F within the remaining 4 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ---Three bags of pasta with date marked of 11/20 and 11/13 observed in walk-in cooler/ sliding door cooler. Dates confirmed to be correct by staff. As food had been held past 7 day use period it was voluntarily discarded. Reviewed date marking with person in charge. TCS foods held over 24 hours shall be date marked and used or discarded within 7(day made+6) days. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ---Establishment was not able to provide a probing thermometer. Ensure that probing thermometer is available prior to reinspection. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected ---Back screen door leading to outside in kitchen was not closed fully leaving a gap of several inches. Ensure that door is kept closed so that no pests may enter. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected ---Screen door in kitchen leading to outside has gap approximately one inch at base of door. Brought to attention of person in charge to adjust stop at base of door so that there is no sizeable gap for pests to potentially enter from. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. ---In walk-in cooler a box of zucchini had white fuzzy growth on them. Brought to attention of person in charge who had kitchen employees voluntarily discard. Food shall be safe and unadulterated. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ---In walk-in cooler two large stock pots filled approximately 1/3 full with red sauce with meat measured an internal temperature of 62-64'F. Person in charge was unaware of when sauce had been cooked and placed into cooler. Kitchen staff was also unaware of when sauce was prepared. As sauce had likely been made the previous day and had not cooled within the 6 hour time frame it was voluntarily discarded. Reviewed effective cooling methods with person in charge. When cooling food shall go from 135'F-70'F within 2 hours and down to 41'F within the remaining 4 hours. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ---Floor around cooking equipment, most notably around fryers, has moderate accumulation of grease and other debris. Brought to attention of person in charge to clean. Facilities shall be cleaned at a necessary frequency to prevent excess debris from forming. Correct By: Correct Prior To Next Routine Inspection