The Spaghetti Shack

Inspector's notes

Observed pre packaged cooked rice, beans, and carne asada in covered containers at 48*F - 50*F in reach in cooler next to entrance. Per PIC, items were re heated at 9 am. Informed PIC that 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. Food items were placed in alternative cooling unit to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose attached to sprayer nozzle downstream AVB valve. Informed PIC that shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed penne pasta held at 63°F in cooler closest to the back door. PIC stated pasta was made the day before and pasta was date marked for 4/19. Observed shredded cheese held at 53°F in the cooler closest to the 3 compartment sink. PIC was not able to confirm when the cheese was placed in the cooler, cheese was date marked 4/18. All TCS foods improperly cold held were discarded by PIC at time of inspection (penne pasta and shredded cheese). Observed spaghetti at 52°F in the prep table closest to hot holding. PIC stated spaghetti was placed in the prep table 2 hours prior. PIC placed spaghetti into two door standing cooler to rapidly cool 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 leak from drain pipe of 3 comp sink, and drain pipe below flood rim of floor sink creating an air break where an air gap is required. Advised PIC that there must be a 1 in. gap above the flood rim of the floor sink, and that all plumbing must be in a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed penne pasta held at 63°F in cooler closest to the back door. PIC stated pasta was made the day before and pasta was date marked for 4/19. Observed shredded cheese held at 53°F in the cooler closest to the 3 compartment sink. PIC was not able to confirm when the cheese was placed in the cooler, cheese was date marked 4/18. All TCS foods improperly cold held were discarded by PIC at time of inspection (penne pasta and shredded cheese). Observed spaghetti at 52°F in the prep table closest to hot holding. PIC stated spaghetti was placed in the prep table 2 hours prior. PIC placed spaghetti into two door standing cooler to rapidly cool 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 live roach in facility. Advised PIC that a re-inspection would be conducted on 4/30/26. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak from drain pipe of 3 comp sink, and drain pipe below flood rim of floor sink creating an air break where an air gap is required. Advised PIC that there must be a 1 in. gap above the flood rim of the floor sink, and that all plumbing must be in a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager onsite 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. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed three large-covered metal containers in the bottom of back reach-in refrigerator containing tomato sauce, cooked penne pasta, and meatballs and sausage with internal temperatures between 46*F-50*F. All other TCS items in refrigerator were at 41*F or below. Person in charge (PIC) stated items had been cooked/prepared this morning before 8AM. PIC discarded the sauce at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Reviewed cooling parameters and cooling methods with PIC. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that they are a CFPM but were unable to product the certificate 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed black organic matter on the inside of the soda nozzles. Informed PIC that the nozzles must be clean to sight and touch. Nozzles must go through the wash, rinse, and sanitizing steps like every other food contact surface. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed dishes actively being sanitized in the three-compartment sink in a quat concentration of less than 150 ppm. Informed PIC that the concentration of the sanitizer is too low and must be increased to an approved level so that the dished are properly sanitized. The sanitizer was brought to an approved concentration, and the food contact surfaces were properly sanitized at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three large-covered metal containers stacked in the bottom of a reach-in refrigerator containing tomato sauce with internal temperatures ranging 48*F-59*F. The ambient temperature of the unit was 38.9*F, measured using min/max thermometer. PIC informed that the sauce was made the night prior and had been in the unit ever since. Informed PIC that the sauce needs to be discarded due to not meeting cooling parameters, reaching 41*F or below within 4 hours. PIC discarded the sauce at time of inspection. Sauce was embargoed. After discussing with PIC, it is likely that the improper cooling time was a result of covering and stacking the containers of sauce prior to cooling. Provided cooling and cooling methods guidance documents via email. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of frozen meatballs and a container of frozen chicken thawing on the prep table at room temperature. PIC informed that these items had been sitting out for 20-30 minutes. Informed PIC that all frozen foods need to be thawed under refrigeration, under cold running water, or as part of the cooking process. The containers were placed in the refrigerator to properly thaw at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris underneath equipment and food residues dried on the walls throughout the kitchen. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and food residues. Discussed the importance of preventing pests through cleaning with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that there needs to be at least one person who is a Certified Food Protection Manager available onsite during all hours of operation. 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.

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 no quat sanitizer test strips on site. Manager said they were out. Ensure there is test strips for whatever sanitizer you are using at your 3 compartment sink. Obtain within 10 days and send picture before re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. .....Container of real butter held on the prep table a few hours at 77*F internally. PIC stated butter went in and out of the cooler and held on the prep table to soften on a daily basis. PIC discarded the butter and put new batch under time control with proper discard. Reviewed time/temperature requirements for TCS 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/4576/AMC-Toolbox---Cold-Holding. :