Eatalio Pasta & Wine

Inspector's notes

Observed raw chicken stored on a shelf in the reach in unit above cooked pasta in the small reach in unit on the preparation line. Observed raw shelled eggs being stored directly over raw bell peppers in the double door reach in unit in the food preparation area. Cook placed raw chicken in another unit stored with other raw chicken and placed raw shelled eggs on the bottom shelf of the double door reach in unit during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 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 multiple open beverages located on the shelf for dry storage and the prep table where the panini press is located. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles with cleaner in them without a label. Discussed with person in charge (PIC) that all bottles of cleaners need a label to reduce the risk of chemical contamination. PIC used a marker to write the names of the cleaner on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed two spray jugs of pest control spray. Discussed with Person in charge (PIC) that only a certified pest control specialist can use pest control for food establishments and that pest control chemicals are not allowed to be on the premises. PIC removed the jugs at time of inspection. 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 a container of spoons being stored up-right. Discussed with Person in charge (PIC) that utensils need to be stored upside-down to prevent contamination when someone takes a spoon. PIC washed their hands, donned gloves, and turned the spoons upside-down at 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 no certified food protection manager 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 bartender touch face and hair then proceed to cut fruit without washing hands or removing gloves. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the bar hand wash sink. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed bartender washing fruit and filling a pitcher of water at the bar hand wash sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with an internal temperature range of 81F-83F sitting at room temperature on dry storage rack. Per PIC, the chicken was cooked and cooling for less than 2 hours prior to inspection. Also observed homemade pizza sauce stored in pizza prep table with an internal temperature range of 158F-160F. Per PIC, the pizza sauce was re-heated and cooling for less than 2 hours prior to inspection. PIC used approved method for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored in between prep coolers at time of inspection. PIC moved knives to dish machine to be washed, rinsed, and sanitized. 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.

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-- Observed in-use knife stored in between prep tables. PIC moved knife to 3 comp sink to be washed, rinsed and sanitized. Utensils in-use must be stored where all food contact surfaces can be washed/rinsed/sanitized every 4 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.--- Observed raw shell eggs stored above ready-to-eat cooked chicken and cooked meat sauce in the reach-in cooler. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection