Postino

Inspector's notes

Observed 2 large deep containers of pomo sauce with a center temperature of80*F. Per person in charge (PIC) the items were made and placed in the containers less than 1 hour prior to inspection. Discussed with PIC 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. Also observed a speed rack in the ambient temperature of the kitchen with cooked chicken and sausage at internal temperature of 66*F per PIC the food was placed there 2 hours prior to inspection. Discussed active cooling shall occur after the cooked meats reach 135*F and shall be in refrigeration to rapidly cool. Speed rack was placed in the walk-in. Cooked meatballs from scratch were at an internal temperature of 74*F and placed there 2 hours prior to inspection. Discussed to reheat to 165*F and ensure to cool properly of 135*F to 70*F in 2 hours and 70*F to 40*F in 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers stacked away as clean in the dish area stacked away wet. Discussed with PIC All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked to allow for proper drying at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the caulking behind the three compartment sink to have black organic matter. Also observed dangling and missing high temperature caulking on the ventilation in the kitchen. Discussed to replace with new high moisture caulking, or high temperature caulking to create a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust build up on removable ventilation parts on the cookline and on the ceiling throughout the facility. Discussed to 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher at bar was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. Person in charge (PIC) primed machine and re-ran dishwasher until concentration of 50ppm was attained. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the cooling rack by the salad prep table to have cooked tomato made 2.5 hours prior to inspection at 70*F and observed cooked chicken and sweet potato at 70*F cooked 4 hours prior to inspection, measured in the center with a probing thermometer. Discussed with PIC 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 reheated to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several hotel pans in the dish room stored away wet as clean. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked to allow for proper airdrying. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed dog friendly patio signs on the 2 patio doors that is displayed backwards while doors are kept open during service. Discussed with Person in Charge (PIC) to Discussed with PIC facility shall provide signage to meet requirements A sign with at least half inch letters shall be posted at the front entrance of the food establishment so that it is easily visible to the public. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed entrance doors, patio doors and bar doors open without any air curtains turned on. Discussed with Person in Charge (PIC) Outer openings of a food establishment shall be protected against the entry of insects and rodents. Discussed when the doors are open the air curtains shall be turned on. PIC turned on the air curtains at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing/separated caulking along all ventilation hood systems on the prep line and the cook line. Discussed with Person in Charge (PIC) to replace with a high temperature caulking to create a smooth and cleanable surface geared towards preventing grease build up and dripping on food while in production. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed the dishwasher registering with 0ppm of chlorine sanitizer at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in Charge (PIC) primed machine and then the sanitizing levels registered at 100ppm. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>> Observed in the walk-in a container more than 4 inches deep, of Pomodoro sauce with a central internal temperature of 49*F and 46*F along the edges. Per PIC the sauce was made the previous day. Discussed with PIC 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. Embargoed the sauce and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed in the office cans of flying insect spray. Discussed with PIC 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

Cleaning, Frequency and Restrictions >>>Observed missing caulking and organic matter buildup on the existing caulking at the two kitchen hand sinks. Discussed with PIC to clean the hand sinks and caulk along the wall and the splash guards. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

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 less than 150ppm quaternary ammonium (quat) sanitizer in 3-compartment sink actively being used. PIC drained and refilled 3-compartment sink to proper quat sanitizer levels between 200-400 ppm quat at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected >>>Observed large front door and the patio bar garage doors open and the air curtains not turned on. Discussed with PIC outer openings of a food establishment shall be protected against the entry of insects and rodents. Discussed if the doors are to remain open the air curtain shall be on and fully functioning. PIC turned on air curtains at the time of inspection. Corrected at time of inspection Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>>Observed many flying insects inside establishment. PIC provided pest inspection reports for the last 4 months. Discussed with PIC to eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 4-30-24. Frequency of pest control shall be as often as it is necessary to be effective. Reinspection scheduled 4-30-24 Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>>Observed sanitizer bucket in bar at less than 150 ppm Quat. PIC discarded and remade sanitizer bucket at time of inspection to bring sanitizer levels to 150-400 ppm Quat. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed missing caulking and organic matter buildup on the existing caulking at the two kitchen hand sinks. Discussed with PIC to clean the hand sinks and caulk along the wall and the splash guards. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>>Observed soup in the walk in located on the rack directly in front of the door in a metal container with a plastic cup being used as a scoop. Advised the person in charge (PIC) that plastic cups cannot be left in the soup. PIC removed the plastic cup at the time of the inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing---Observed salmon in reduced oxygen packaging in the fridge. Person in charge stated that the salmon was in the fridge for ten minutes. Discussed with person in charge on proper thawing methods of ROP foods. Later observed employee fully remove the salmon from the packaging, before continuing to thaw in the fridge. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.---Observed employee grab bread off the ground, throw it away, then proceed to grab more bread without washing hands. Discussed with employee and person in charge on proper handwashing procedures and times. Later observed employee throw away the bread on that was touched, then wash hands and put on gloves. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of black organic matter on the interior the ice machine. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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.---Observed the following time/temperature controlled for safety foods with internal temperatures between 49*F - 59*F in the salad prep table: whipped feta cheese, hummus, garlic aioli. Per PIC, items were placed in cooler less than 4 hours prior to inspection. PIC relocated items to rapidly cool in ice to reach to 41’F or below at time of inspection.. Ambient minimum air temp was measured with max/min to be 56.1 *F. PIC will discontinue use of cooler until repaired. Adequate other refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd