Il Bosco Pizza

Inspector's notes

Observed no certified food protection manager on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed one light bulb in hood to be present and have no protective shielding. 2 of the 3 hood lights are missing. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quat test strips at establishment to have water damage and expired in November of 2024. Test strips are required for any sanitizers used with food contact surfaces. Establishment uses quaternary ammonia as sanitizer for three comp sink. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 7/8/25.

Inspector's notes

Observed one light bulb in hood to be present and have no protective shielding. 2 of the 3 hood lights are missing. Observed all ceiling lights in back of house prep area to have no protective shielding, light bulb glass is exposed above food prep tables and clean equipment. Suggested uninstalling ceiling lights that are not in use or replacing lightbulbs so that all lights work. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection no Certified Food Protection Manager is present. During open hours of operation a Manager with a Certified Food Protection Manager certificate is needed. ======2nd Consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection no paper towels were observed at hand sink behind bar section. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. ===At all times each hand sink needs to be stocked with paper towels or other hand drying provision. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: At time of inspection no hand soap was available at hand sink behind main ovens. Notified employees. Employee restocked hand sink with hand soap. Notified Person In Charge (PIC). ====At all times each hand sink needs to be stocked with hand soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 trays of prepared dough covered directly with garbage bags. Notified Employee that trash bags cannot be used as proofing mechanism. Directed employee to remove trash bags and discard contaminated dough. Notified Person In Charge (PIC). Garbage bags are not food grade quality safe. ====Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed chemical spray bottle with no chemical label. Notified Person In Charge (PIC). PIC will apply chemical name to spray bottle with unknow chemical. ========Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed blue liquid chemical spray bottle angled directly over parmesan cheese shakers on counter top. Notified Person In Charge (PIC). PIC moved chemical sanitizer away from open exposed toppings. =======Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Quat ammonia is used to sanitizer inside kitchen three compartment sink. At time of inspection Quat test strips are water damaged. Notified Person In charge (PIC). PIC will order new Quat test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two out of three missing light bulbs inside main hood system. Please ensure all light bulbs are shatter proof or shatter proof protected. ====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager at the 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. 5TH REPEAT VIOLATION.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 peppadew pepper (stuffed peppers) and Cipollini onions (cooked onions) not having any date marking. Employee states these foods were made 2-4 days prior to inspection. Employee date marked these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 the handwashing sink located in the bar not being stocked with paper towels. Person in charge stocked the sink with paper towels at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. 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 walk in cooler, observed cooked mushrooms, cooked onions, cooked sausage, and marinara sauce having internal temperatures of 45-47*F. Walk in cooler had an ambient temperature of 41*F but person in charge states they had a big delivery 1 hour prior to inspection in which the door was propped open for some time. Person in charge states they had checked the walk in cooler and foods 2 hours prior to inspection and everything was in the appropriate temperatures. Observed the food cooling down properly by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 a lime squeezer being stored clean with the paint chipping/missing from the squeezer. Employee voluntarily disposed of the utensil at the time of inspection. Discussed the importance of making sure all food contact surfaces/utensils are maintained in a manner that will not contaminate any food/food contact surfaces. Correct By: Corrected At Time Of Inspection