Roma Cucina

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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 soda nozzles with organic matter. Discussed with person in charge of cleaning frequency. Had person in charge clean nozzles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, cut tomatoes, tomatoe sauce and sausage in reach in prep fridge with an internal temperature of 52F. Unit found to have an internal temperature of 58F. Person in charge states that all TCS items were placed in there about 30 minutes to an hour ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, cut tomatoes, tomatoe sauce and sausage in reach in prep fridge with an internal temperature of 52F. Unit found to have an internal temperature of 58F. Person in charge states that all TCS items were placed in there about 30minutes to an hour ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed hand washing sink behind the pre refrigerator on the pizza line with drain disconnected and hot water to another hand wash sink not functioning. Per person in charge the plumber did not show up to scheduled repair date. Repair sinks. Corrective Action: Correct prior to second re-inspection. Reinspection to occur on or before 6/19/26. 2nd consecutive violation

Inspector's notes

No certified food protection manager certificate available for review at time of inspection. Obtain and maintain onsite at all times of operation.

Inspector's notes

Observed hand washing sink behind the pre refrigerator on the pizza line with drain disconnected. Repair sink and ensure soap and paper towels are stocked at all times of operation. Corrective Action: Correct prior to re-inspection. Reinspection to occur on or before 6/9/26

Inspector's notes

Observed the prep refrigerator on the main cook line out of order. Per person in charge it was not working well so all of the food was removed and placed in the other prep refrigerator and the walk-in refrigerator. Currently the unit is not being utilized. All equipment should be maintained in good repair. Repair, replace, or remove if not necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager available for review at time of inspection. Obtain and maintain onsite at all times of operation. Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink on the main cook the main cook line being blocked by a prep refrigerator. Also observed sink plumbing in disrepair. Repair sink, rearrange kitchen equipment so that the sink is completely accessible. Stock sink with soap and paper towels. Observed handwashing sink next the ice machine without hot water. Per person in charge the hot water line leaks. Repair line and restore hot water to handwashing sink prior to reinspection. Correct prior to reinspection. Reinspection to occur on or before 2/24/26

Inspector's notes

Observed black dust accumulation on the ceiling by the hood and one ceiling place that is removed from the grid system leaving an open space. Clean dust and reinstall ceiling tile. Correct prior to next routine inspection

Inspector's notes

Pepperoni, cheese, tomatoe sauce at 52 degrees in pizza prep cooler for 1 hour. Pic moved into walk in cooler at time of inspection. Discussed maintaining below 41 degrees in working coolers. Pic will call for repair or replace.

Inspector's notes

Baked lasagna in walk in cooler not labeled as to date prepared. Pic said was prepared three days prior. Labeled at time of inspecting.

Inspector's notes

Observed cooked lasagna in Walk-in cooler not date marked as to when prepared. PIC said that was made 1 day prior.

Inspector's notes

Frozen shrimp found thawing in prep sink at room temperature. Discussed proper thawing procedures. At time of inspection PIC transferred to walk in cooler.

Inspector's notes

Observed Small Container cup being used as a scoop in past sauce in Walk In cooler. Discussed with Manager using a scoop with handle to prevent contamination with bare hand contact.

Inspector's notes

Observed raw bacon stored above dressing containers and cooked pasta in walk in refrigerator. PIC moved raw bacon to the bottom shelf. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Hand towels in employee restroom or front kitchen hand sink. Discussed hand towels for proper hand drying. Manager supplied at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge --Person in charge (PIC) was unable to answer questions related to cold holding temperatures, sanitizer concentrations and testing, foodborne illnesses, and hand washing. There is no Certified Food Protection (CFP) manager on the premises. Ensure there is at least one CFP manager at all times. There will be a re-inspection to ensure that an employee is in the process of getting certified as a food protection manager within 10 days. Or Provide Receipts of enrollment by email. Correct By: Correct Prior To Reinspection

Repeat Violation 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. Observed Raw Packaged Beef stored on containers of Salad Dressings Manager moved to bottom shelf. salad at time of inspection. Discussed proper storage of raw meats. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 old meat residue on large slicer. Manager said they use once a week, At time of inspection Slicer was cleaned and sanitized and discussed proper cleaning. 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. Shredded cheese and sausage at 51 degrees on top of prep cooler. Discussed with Manager and the cooler was not plugged in upon opening. Manager indicated that the cheese was put in cooler within the hour. At time of inspection cooler was turned on and manager will monitor Temperatures to maintain below 41 Degrees. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed numerous dry soiled wiping clothes stored on food prep equipment and to go boxes. Discussed getting a laundry bid for dirty clothes. Manager said will get a bin for dirty clothes. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed non food contact surfaces soiled thru out kitchen with residue such as tables, shelves. Discussed regular cleaning with Manager. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-301.15, Pf: Where to Wash. 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 staff wash hands at produce sink. Staff shall use hand wash sinks only to wash hands to avoid any possible contamination. Staff washed hands at the hand wash sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 prep line table blocking the hand wash sink. Hand wash sinks shall be open and available at all times. Staff states that they will be getting a smaller prep table as to not block hand wash sink. Inspector will return within 10 days to verify that the hand wash sink is not blocked. 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. >>Observed raw chicken wings and raw eggs were placed above packages of mozzarella cheese. Discussed the importance of keeping raw food separated and below RTE food to avoid contamination of food. Staff moved eggs and chicken wings to bottom shelf, and placed cheese on rack above raw wings. 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. >>Observed chlorine sanitizer was reading at 10 PPM. Staff emptied out sanitizer sink and made a new sanitizer solution with the correct chlorine sanitizer. Reminded staff that chlorine sanitizer should read between 50 PPM-100 PPM to ensure proper sanititation. 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. >>Observed cooked meatballs and homemade tomato sauce had a probing thermometer temperature of 91-94 degrees. Staff states that meatballs and staff had been on the warming table for 40 minutes. Staff reheated meatballs and sauce to 165 degrees for 15 seconds before placing back on warming table. Advised staff of hot holding temperature 135 degrees. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 that restaurant serves steak cooked to preference and menu and to go menu do not have a consumer advisory. When serving raw or undercooked foods, a consumer advisory shall be on the menu to advise consumer of the possible risk of foodborne illness. Inspector will return within 10 days to verify that this has been corrected. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>>>Observed staff was using household bleach for laundry in 3 compartment sink for sanitizer. Staff was advised that the bleach was not for use of food equipment sanitizer. Staff found the correct bleach for sanitizing and rewashed, rinsed and sanitized dishes with correct chlorine sanitizer. PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling >>Observed medications on the ledge leading into the kitchen and also above to go food container/utensil area/spices shelving. Staff removed all medications and were advised that medications shall not be stored in kitchen/food areas to avoid any possible cross contamination. Correct By: Corrected At Time Of Inspection