Picazzo's Gilbert

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 cut tomatoes, mix cut greens, parmesan cheese, various salad dressings (blue cheese, ranch), cooked chicken, cooked noodles with an internal temperature range of 51-55F located in the salad prep cooler across from the stove. Per PIC, the various food items have been in the cooler for less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple pizza pies sitting out at room temperature. The establishment uses time control for the pizza during lunch time (11a-3p), but none of the pizza had a time stamp. Explain to PIC, when using time as a control each pizza has to be time stamped when it come out of temperature control. PIC had the cooks discard the pizza pies at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the salad prep cooler, across from the stove, with a minimum ambient air temperature 48.7F, maintaining TCS foods above 41F at time of inspection. A re-inspection will not be required due to the facility has other cold holding units for storage and for cooling TCS food to continue operating. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the cold holding prep tables on the line, vegan meatballs, diced tomatoes, and a chopped ham and pepperoni mix with internal temperatures between 55 and 62 degrees Fahrenheit. Per PIC, items had been there less than an hour prior to inspection and were moved to cool to 41 degrees F. TCS foods shall be held cold at 41 degrees F or below to prevent microbial growth. Discussed how prep tables are for holding temperature not for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two sauces and a soup cooling in a deep 25 qt container. Discussed with PIC about cooling in metal containers with less than 4 inches of product, or using ice wands in the deep containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knife being stored between cold holding prep table and table on the cook line. Knife was moved to be washed.

Inspector's notes

Observed cooked noodles portioned into bags, cooling in a covered plastic container. Had PIC move items to a sheet pan to allow to cool. Discussed how the plastic and deep container will hold the heat in. Corrective Action: 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. -- Observed meatballs, sliced chicken, pastas, sauces, and fish with temperatures between 48 and 53 degrees Fahrenheit at the time of inspection. PIC had employees move items to different reach ins and the walk in refrigerator. Per PIC, units had just been serviced and they had a busy lunch. Suggested putting bags of ice on top to help keep cool during busy times. TCS foods should be at 41 degrees or below to prevent microbial growth. 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. -- Observed chicken meatballs in the prep table on the right, with internal temperatures between 49 and 54 degrees Fahrenheit. Per employee, items had only been there 2 hours prior to inspection. Employee removed meatballs from overfilled container and put in the walk in to cool back to 41 degrees Fahrenheit. TCS foods shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment using chlorine sanitizing dishwashers in the kitchen and at the bar without having test strips available. PIC contacted chemical company to obtain test strips. A re-inspection will occur on Friday, August 4th, 2023. Correct By: Correct Prior To Reinspection