La Locanda Italian Bistro

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed low boy cooler next to the upright freezer with an ambient temperature of 52* measured with inspector min/max thermometer. The cooler contained diced tomatoes, salsa, blue cheese salad dressing, and a variety of cut lettuce. The Chef stated that the product had just been place in cooler for dinner service. The Chef removed product to another cooler at time of inspection. The person in charge called for service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No written policy and procedure is availeable for cleaning vomit and bodily fluid. Provided department handout. Post it for employees training. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Emailed the links for the in person and online certification courses to the PIC. Corrective Action: Correct prior to next routine inspection. This is a 4th Consecutive Repeat.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Emailed the links for the in person and online certification courses to the PIC. Corrective Action: Correct prior to next routine inspection. This is a 4th Consecutive Repeat.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the bar dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the glasses are properly sanitized. In-person reinspection will be on Tuesday, July 1st. Please have the unit serviced by a technician prior to reinspection. The back of house dish machine will be used in the meantime. Corrective Action: Correct prior to re-inspection. This is a 2nd consecutive repeat priority violation.

Inspector's notes

This is the 3rd repeat violation. At time of inspection, no certified food protection manager (CFPM) was present on the premises.

Inspector's notes

Observed the dishwashing machine in the bar in use with 0ppm of chlorine sanitizer. Sanitizer must be kept in the concentration as stated on the bottle (50-100ppm). Until unit is repaired establishment will utilize the dishwashing equipment in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 3rd consecutive violation. In the bar, observed several cracked and missing floor tiles. Floors must remain in good repair to be smooth, durable, and easily cleanable. Please have these tiles repaired.

Inspector's notes

This is the 2nd consecutive violation. At time of inspection, no certified food protection manager was present on the premises. Please have a CFPM present for the next routine inspection.

Inspector's notes

This is the 2nd consecutive violation. Observed cracked and broken floor tiles in the bar. Please have the tiles repaired.

Inspector's notes

At time of inspection no Certified food protection manager (CFPM) was present on the premises. A CFPM must be present at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cracked and broken floor tiles in the bar. Please have the tiles repaired.

Inspector's notes

At time of inspection no Certified food protection manager (CFPM) was present on the premises. A CFPM must be present at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rodent droppings on the floors and shelving in the dry storage cooler, on and below the dry storage shelving, in the dishwashing area, on shelving in the kitchen and on the floors of the kitchen under the cooking equipment.

Inspector's notes

Observed cracked and broken floor tiles in the bar. Please have the tiles repaired.

Repeat 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. At time of inspection, observed the dishwashing machine in the bar in use with 0 ppm chlorine. Low temp, chemical sanitizer dishwashing units must be kept in the proper concentration of sanitizer as stated on the bottle. Until the dishwasher is back in the proper concentration, the glasses will be brought to the back kitchen dishwasher. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. In the kitchen, observed a container of cooked meatballs at 115*F and a container of marinara sauce at 125*F. Per chef, the foods were reheated in pots on the stove and were placed in the hot holding box to hot hold. All temperature controlled for safety (TCS) foods in hot holding are required to be kept at 135*F or above. Both foods were reheated over 165*F and placed back in the hot box to hot hold. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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. Per employees, the kitchen does take temperatures on salmon and offers uncooked salmon. At time of inspection establishment does not have a parasite destruction form from the supplier. If the fish comes from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please obtain a parasite destruction form from your supplier. Please send it to the inspector for review prior to re-inspection. Correct By: Correct Prior To Reinspection

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. In the walk in cooler, observed a pan of raw chicken stored on the shelf directly above raw bacon and raw zucchini and, observed a pan of raw calamari above ready to eat tomato sauce and garlic butter. All raw foods must be stored with other raw foods according to their minimum cook temperature with the higher minimum below. All raw foods must be stored below ready to eat foods to prevent cross contamination. Employee moved raw meats to proper storage. Correct By: Corrected At Time Of Inspection

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. At time of inspection, bar dishwasher was in use and after multiple cycles testing at 0ppm chlorine. Bottle of sanitizer was changed and dishwasher was primed. After another cycle it was at 100 ppm of chlorine. Low temp, chemical sanitizer dishwashing units must be kept in the proper concentration of sanitizer as stated on the bottle. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. In the main kitchen, observed a pan of tomato sauce in a hot holding steam unit at 110*F to 140*F. Per employee, it was reheated to 165*F prior to putting it in the hot holding unit approximately 30-45 min prior. All hot holding temperature controlled for safety (TCS) foods must be kept above 135*F at all times to prevent bacteria growth. Sauce was placed into a pot and reheated above 165*F prior to placing it back in the unit. Unit was holding at 155*F and safe to continue using for hot holding. 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 long cold holding, food prep unit in the main kitchen cook line, observed Bolognese at 44*F, heavy cream at 48*F, cut tomatoes at 47*F, sliced cheese at 48*F, smoked salmon at 47*F, butter at 50*F, garlic oil mixture at 47*F, cooked pasta at 48*F, cooked rice at 49*F, raw shrimp at 44*F, raw scallops at 47*F, raw veal at 46*F, raw chicken at 48*F, raw, whole eggs at 48*F, and cooked oysters at 47*F. Per employee, all foods were placed in the unit this morning about 30 min prior to inspection. Cold holding TCS foods are required to be kept at 41*F or below to prevent bacterial growth. Unit was holding at 47.3*F on inspectors min/max. All foods were placed in walk in cooler to cool. Correct By: Corrected At Time Of Inspection

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. Observed a large container of tomato marinara sauce with a date mark of 10/24 on it. Per employee the date was correct and the food was made on 10/24. All ready to eat, TCS foods are only allowed to be held for 7 days with day one being the day it was prepared. Sauce was embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection, long cold holding prep unit in main kitchen was holding at 47.3*F on inspectors min/max thermometer. All cold holding equipment used to cold hold TCS foods are required to be kept at 41*F or below. Until unit is repaired, establishment will not store TCS foods in the unit and will utilize other equipment. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Observed a small area of rodent droppings in the back storage area. Droppings appeared to be old. Please clean the droppings and monitor the area for any rodent activity. Reviewed pest control with employees. Correct By: Correct Prior To Next Routine Inspection