The Americano

Inspector's notes

Observed cooked vodka sauce containing cheese and tomato cooling in walk-in cooler at 107 °F. Sauce had been prepared two hours prior as per person in charge. Cooked time/temperature control for safety (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

At the bar handwashing sink observed maximum water temperature of 77°F

Inspector's notes

In the walk-in refrigerator observed a plastic container of pizza sauce with a 11/23 date mark and a container of vegetable stock with an 11/22 date mark.

Inspector's notes

On the menu observed no undercooked proteins with no disclosure/asterisk. Menu items served raw or undercooked include shucked oysters, bluefin tuna, and Peruvian Scallop Crudo, assorted beef (filet, strip, tomahawk). Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Please update menu with asterisks/disclosure prior to re-inspection (12/15/2025). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bartender twist an orange peel and place it in a glass with their bare hands. Observed server begin to place lemon wedge on the rim of beverage with their bare hand, but then switch to using tongs. Lemon wedge was voluntarily discarded.

Inspector's notes

In the walk in cooler and observed a container with no shellstock tag. After discussion with the PIC, it was determined the establishment had put shellstock tags in the 90 days records prior to being completely sold. In establishments shellstock records observed two shellstock tags with a 8/13 date mark and two shellstock tags labeled with a 8/9 date mark. After discussion with the person in charge it was determined the establishment is recording a future discard date instead of the final sale date.

Inspector's notes

In the bottom drawers of the table top prep refrigerator across from the wood fire grill observed raw beef/55°F and sliced cheese/ 51°F. In a shallow ice bath observed Stracciatella cheese/49°F in a shallow ice bath.

Inspector's notes

With the establishment's irreversible registering temperature measuring device observed in use high temperature dish machine with final rinse surface temperature at 142°F. The dish machine was run two more times with a final rinse surface temperature of 144°F and 155°F.

Inspector's notes

Observed a small container of cut watermelon/ 50°F in ice at the bar. Observed chopped lettuce/ 48°F and sliced tomatoes/ 50°F in the upper portion of the salad station cooler. Observed shredded mozzarella cheese/ 50°F and sliced tomatoes/ 47°F in the open top prep coolers.

Inspector's notes

Observed a large container, 12+ inches deep, of lobster stock cooling in the walk in cooler/80°F. After discussion with the person in charge it was determined the stock had been cooling for an hour. An ice wand was added to the stock at time inspection to speed up the cooling process.

Inspector's notes

Upon review of establishment’s shellstock tags records observed several shellstock tags with missing last sold dates. Observed several shell stock tags not in chronological. Observed a shellstock tag from October comingled with shellstock tags from April and shellstock tags from June comingled with shellstock tags from November. Reviewed shellstock tag record retention requirements with the person in charge. Person in charge re-organized shellstock records at time of inspection.

Inspector's notes

No thermometer or temperature measuring device for hot water sanitization observed at time of inspection.

Inspector's notes

Observed cut tomatoes/50 °F, cooked mushroom/ 46 °F, cooked potatoes/ 47 °F, and cooked pasta/47 °F in the open top cooler on the line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the person charge all TCS foods had been in the cooler for approximately an hour. All TCS foods were placed in deep ice baths at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tightly plastic wrapped and stacked containers of cooked beef cheek cooling in the walk-in cooler. Internal temperature of beef cheek was between 68-74°F. According to the person in charge the beef cheek had been cooling since 2:55 PM. The beef cheek was moved to a wire rack and sheet tray at time of inspection.

Inspector's notes

Observed the high temperature dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the maximum final rinse temperature was 146.4°F. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is repaired and final rinse temperature reaches 160°F at the surface.

Core-6-202.15, C: Outer Openings, Protected At time of inspection observed rear kitchen entrance door propped open. No effective means to protect outdoor opening from pests were observed. Please keep outdoor openings closed unless the outdoor openings are protected against the entry of pests. The door was closed at time of inspection. Discussed ways outer openings can be protected such as air curtains or screens. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed Calabrian butter/ 57 °F, pepper agrodolce/67°F, and potato focaccia/ 72°F held at room temperature in unmarked containers. After discussion with the chef, it was determined the establishment uses 4-hour time as a control to monitor these time/temperature controlled for safety (TCS) foods. If utilizing 4 hours and no temperature control the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. After discussion with the chef the times the TCS foods were removed from temperature control were known. Discard time labels were marked on the containers at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 a bartender handle and place a thyme sprig with their bare hands into beverage intended for a customer. Instructed bartender to discontinue bare hand contact with ready to eat foods. The beverage was discarded at time of inspection. Please use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods. 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. Observed cooked onions/ 70°F cooling in the walk in cooler since 1PM today. Cooked TCS foods shall be cooled from 135°F to 70°F within 2 hours and then cooled from 70°F to 41°F in 4 hours. The cooling process from 135°F and 41°F should not exceed 6 hours. The cooked onions were discarded at time of inspection. Discussed cooling methods with the person in charge. Provided cooling methods guidance document. Correct By: Corrected 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 a covered container of cooked fingerling potatoes/ 76F cooling since approximately 3:30PM in the walk in cooler. 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 voluntarily discarded the fingerling potatoes. Correct By: Corrected At Time Of 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. In the upper portion of large open top cooler observed cooked sausage/ 47-49°F, cooked shallots/45-47°F, cooked onions/47°F, cooked potatoes/ 45°F. In the left drawer of the open top cooler observed cooked octopus/ 66°F and cooked lobster/ 45°F. In the lower drawer of the cooler observed cheese and cream sauce/ 47F and cooked broccolini/ 47F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to shall be maintained at 41°F or less. After discussion with the chef it was determined that the cooked sausage, shallots, onions, potatoes, and cream sauce were in the open top cooler since last night and have not been moved since. The cooked sausage, shallots, onions, potatoes, and cream sauce were discarded at time of inspection. The cooked octopus, lobster, and broccolini were within safe time parameters and were moved to the walk in cooler to rapidly cool. Internal temperature of the table top cooler measured at 48.2°F with min/max thermometer. The digital readout on the table top cooler was 51°F. Discontinue use of the tabletop cooler for TCS foods until the cooler maintains 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage At time of inspection observed a chef knife stored in a crack between two coolers. Knives, spatulas, etc. shall be stored in clean and dry location between uses to prevent contamination. The chef moved the knife to a clean and dry countertop at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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. Establishment is using a high temperature dish machine, but does not have a waterproof, irreversible thermometer or testing device available at time of inspection. Please obtain a waterproof irreversible thermometer or testing device prior to 9/1/2023 for re-inspection. Correct By: Correct Prior To Reinspection