Lou Malnati's Pizzeria

Inspector's notes

Observed various house made dressings with dairy (ranch, caesar) in far side standing beverage refrigerator at 44*F-47*F. Ambient air temperature was a minimum of 53.4*F at time of inspection. Per person-in-charge (PIC) temperature checks are completed and logs are retained, and ambient air temperature of unit at 11AM was 38*F. PIC relocated all dressings to walk-in to rapidly cool to 41*F at time of inspection. Observed cut watermelon and portioned sausage at 44*F-48*F in middle cold top. Ambient air temperature of unit was 42.2*F. Temperature of food items when placed in unit was unknown. TCS items were discarded at time of inspection. Observed cut tomatoes at 47*F-49*F on cold top double panned. Temperature when placed in unit was unknown. Tomatoes were discarded at time of inspection. Discussed use of single pan containers with PIC to ensure circulating air in unit can properly cold hold TCS foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing beverage refrigerator holding various dressings with ambient air temperature at a minimum of 53.4*F. PIC adjusted refrigerator to a lower temperature setting at time of inspection. PIC stated knob was most likely accidentally bumped when moving items in and out of unit. Observed middle cold top with ambient air temperature of 42.2*F. PIC relocated TCS food items to alternative refrigeration until unit can be adjusted. Establishment observed to have adequate cold holding capacities. 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 handwashing sink at the bar blocked by a strainer at time of inspection. Observed both sinks at the bar set up as dump sinks at time of inspection. Reviewed with person in charge (PIC) informed that hand sinks must be limited to hand washing only to prevent contamination of food contact surfaces/foods with bacteria from hands. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: 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 the following time/temperature controlled for safety foods with no date indicating when they were prepared, opened, or opened and thawed: milk, half and half, heavy cream, mascarpone cheese. The person in charge was unable to determine when they were opened and willingly discarded of the foods listed above. *4TH CONSECUTIVE 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 the following ready to eat time/temperature controlled for safety foods with no label indicating them they were opened, prepared, or thawed/opened: cooked penne, cooked spaghetti, cooked bow tie pasta, cooked lasagna, and Bloody Mary Mix. The person in charge determined that all of these foods were prepared after 03/15 but before 03/17 and they were all labelled with the day they were opened, prepared, or thaw and opened. *3RD CONSECUTIVE VIOLATION* Correct By: Corrected At Time Of Inspection

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PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat 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/4573/AMC-Toolbox---Handwashing.>>>Observed an employee place an orange slice on a beer as a garnish with their bare hands. Employee was informed they cannot use their bare hands to handle ready to eat foods. The employee willingly discarded of the beer and orange slice and made a new beer with an orange slice placed with tongs. Person in charge was informed that foodborne illness causing microorganisms can be transferred from bare hands to ready to eat foods and thus employees must always use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods. 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 sliced watermelon (internal temperature 49*F) and sliced mozzarella (internal temperature 50*F) in the upper portion of the refrigerated prep unit under the salad dispenser; only the sliced of the watermelon and the mozzarella that were above the fill line were above 41*F. Employee indicated these foods had been in that portion of the unit overnight and that they took internal temperatures today but not of these foods. Person in charge willingly discarded of the portions of these foods that above 41*F and moved the rest of the portions into new containers. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition.>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation, opened, and/or pulled from the freezer date: half and half (10/17), tiramisu (10/23), and cheddar mix with mozzarella (10/25). Person in charge willingly discarded of the foods listed above after confirming they had been under refrigeration for more than 7 days. *3RD CONSECUTIVE* Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.>>>Observed the following RTE TCS foods labelled with the following date/not labelled with the preparation, opened, and/or freezer pull date: anchovies (8/22), sliced lettuce, cooked meatball sauce, and cooked bow tie pasta. Person in charge indicated the label for the anchovies was incorrect and re-labelled it with 10/30; the other food were labelled with the following dates: sliced lettuce (10/28), cooked meatball sauce (10/27), and cooked bow tie pasta (10/30). Person in charge was reminded they have 24 hrs. to label all RTE TCS foods. *2ND CONSECUTIVE* Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge willingly discarded of the foods listed above. 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 Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed hand soap directly above clean utensils, a spray bottle of degreaser above the wash compartment of the 3-compartment sink while the establishment was actively washing dishes, and bottles of Windex and Peroxide stored directly above clean eating utensils in the busser station next to the restroom. The person in charge and employees moved all of these chemicals so they were either below/next to any food, food contact surfaces, and single use/single service articles; they are also stored in a way that prevents contamination. Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.>>>Observed salad mix made with chopped lettuce in the salad refrigerated salad dispenser with an internal temperature of 52*F; employee confirmed they prepped the salad 1 hour before inspection. The unit had a measured temperature of 40.6*F using a min/max thermometer. The person in charge was informed that due to salad being stored in a large plastic container inside of the unit the salad mix may not cool down to 41*F in time (within 4 hours). The container was moved to the walk-in and the person in charge indicated they would get the salad mix into shallower containers to cool down to 41*F with 4 hours. Cooling guidance emailed. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: anchovies from a can (date could not be determined), shredded cabbage (7/25), grab and go gorgonzola dressing (discard date 7/30), grab and go garlic dressing (7/29), and sliced tomato (6/18; person in charge indicated date was not correct but correct date could not be determined). The person in charge was informed that because these RTE TCS foods had a preparation date that was unknown or past 7 days these foods foods must be discarded; person in charge willingly discarded of all of the foods listed above. *2ND CONSECUTIVE 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 the following RTE TCS foods without a label indicating when they were prepared/opened/thawed: meatballs, half and half, shredded cheese mix with mozzarella, house made Caesar dressing, shredded mozzarella, and roasted tomatoes. Person in charge indicated that all of these foods were made/opened/thawed more than 24 hrs. but less than 7 days before inspection and had an employee label all of these with their prepared/opened/thawed date. Person in charge informed that all RTE TCS foods must be labelled within 24 hrs. of preparing/opening/thawing; they must ensure all of these foods are discarded within 7 days (day 1 being the day it was prepared). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd