The Sicilian Butcher

Inspector's notes

Observed TCS foods ranging in temperatures of 45*F-47*F including milk, opened containers of orange juice labeled keep refrigerated, half and half, and lemon foam containing TCS egg whites in the bar cooler at the time of inspection. Also observed TCS foods ranging in temperatures of 48*F-50*F including milk, opened container of orange juice labeled keep refrigerated, and half and half in the refrigeration unit by the server station in the kitchen at the 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, refrigeration temperatures were taken at 10:30am, >4 hours prior to the time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked zucchini 58*F in the top portion of the cold table on the cookline at the time of inspection. Also observed pickled cauliflower 76*F in the walk-in cooler made with a hot brine per cook. Pickled cauliflower was in a deep container >4" cooling. 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. Per cook, the zucchini was cooked less than 6 hours prior to the time of inspection and is typically cooled on sheet pans in the walk-in cooler. Discussed with PIC that TCS food needs to be cooled to 41*F in equipment designed to rapidly cool before placing in the top portion of the cold table. Per PIC, the cauliflower began the cooling process at 1:30pm, less than 2 hours prior to the time of inspection and was transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold table by the cooktop with raw calamari 48*F-49*F, TCS cheese 48*F, cheese balls with peas 47*F, cheese balls 45*F-47*F at the time of inspection. Also observed milk in reach in cooler 45*F at the 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. Per PIC, TCS items had been temperature checked less than an hour prior to inspection time and were put under the cold table at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above ready-to-eat bucket of chicken flavor paste, raw chicken stored on top of packages of raw pork, and raw fish stored on top of whole tomatoes in the back right area of walk-in cooler. Observed raw chicken cutlets stored directly above raw pork cutlets on speed rack near entrance of walk-in cooler.

Inspector's notes

2nd consecutive violation. Multiple shellfish tags were found missing final date of sale and not organized by dates or any order. Discussed methods to maintain tags and clear out tags from previous years to avoid confusion. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrected at time of inspection.

Inspector's notes

Observed in-use chemical sanitizing dish machine in bar area at below 50 ppm (about 25 ppm) chlorine concentration as required for proper sanitization. PIC will ensure food contact surfaces are properly sanitized in back warewashing area until dish machine is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrected at time of inspection.

Inspector's notes

Observed cooked marinara sauce placed for cooling in walk-in cooler from previous day at 56 deg F. PIC discarded marinara sauce. Discussed proper cooling procedures/methods, and reviewed cooling logs and how to accurately use them. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrected at time of inspection.

Inspector's notes

Observed in pasta prep table cold holding unit a container of raw clams being stored without a shellstock tag. Observed many of the shellstock tags kept on-site at the establishment to be missing the final sale date; PIC stated clams associated with tags had already been fully sold. Per PIC, shellstock tags are typically removed from shellstock box once received and filed away. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Discussed shellstock tag protocol with PIC, including keeping the shellstock tag on shellstock containers until final sale date, and then writing the final sale date on the tag before storing them in chronological order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knives been stored in-between prep table hoods and in cracks between prep table units. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the grill top a container of sauce containing cooked peppers and cooked tomatoes at 76°F as measured with a calibrated probe thermometer. Additionally observed a container of cubed dairy butter at 54°F as measured with a calibrated probe thermometer. Per PIC, both items had been out for 5 hours. All TCS foods improperly cold held were discarded by PIC 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed using time as a control for dairy butter, PIC was given handouts. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed warewashing machine in back of house to have 25 ppm chlorine sanitizer as measured on chlorine test strips. Per manufacturer instructions, chlorine sanitizer should have a concentration of 50-100 ppm. Machine was primed and multiple cycles were run. PIC called for the machine to be serviced during time of inspection. Instructed PIC to sanitize all dishes using the 3-compartment sink until the warewashing machine is fixed. Repeat Violation: 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the hot-holding steam table meatballs, polenta and bolognese sauce all with internal temperatures of 110-120°F. Also observed in the upright hot-holding box meatballs and bolognese sauce with internal temperatures of 90-100°F. Per PIC, all items had been in their units for less than 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed with PIC heating all TCS foods to 165°F before hot holding and regularly checking hot holding temperatures to ensure TCS items are held at 135°F to prevent the growth of pathogenic bacteria. Repeat Violation: 2nd consecutive violation. Corrective Action: 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 that the warewashing machine in the bar tested at 0ppm for chlorine sanitizer. Sanitizer shall be between 50ppm and 100ppm for chlorine to properly sanitize wares. Observed that the sanitizer bottle used by the dishwasher was empty. The PIC replaced the empty bottle and the chlorine level tested between 50ppm and 100 ppm. 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 the temperature of the breaded meatballs in the hot holding unit next to the ovens had internal temperatures of 120F to 123F, measured with a calibrated probe thermometer. The minimum temperature for hot holding is 135F. The PIC returned the meatballs to the oven to reheat the meatballs to required temperature. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 pans of cream based sauces and vegetables to have internal temperatures of temperatures of 108F to 123F after 2 hours and 97F to 118F after being in the walk in for 3 hours. TCS foods must be cooled to 70F in 2 hours and to 41F within 4 hours. I have attached a 'cooling time' handout in the email with this report for staff to reference. The truffle and vodka sauces, and the vegetable sauce were discarded as the time and temperature exceeded safe cooling times. The embargo form will be sent with the report email. The PIC will use the second walk in and ice wands and temperature checks to cool TCS foods within the safe time frame. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Observed a mesh bag of mussels in a prep sink with no shellstock tag attached. Discussed with the PIC and they stated that they had not been retaining shellstock tags for their live shellfish. The PIC had no tags records maintained for the past 90 days. Reviewed the following requirements for maintaining identification: Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty • The date when the last Shellstock from container is sold or served shall be recorded on the tag or label • Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order • Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. The mussels were discarded and the PIC said they would begin keeping these records. 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 that there was 0ppm available of chlorine sanitizer on the surface of wares when the wash/rinse/sanitize cycles were completed. Mechanical dishwashers must dispense sanitizer in a volume that allows 50ppm to 100ppm of chlorine present at the end of the cycle. Upon further observation it was determined that the unit was not pulling sanitizer from the container and through the tubing the of the machine. Discussed priming when sanitizer is changed and the frequency of testing sanitizer to ensure all wares are properly sanitized each time. The PIC was able to prime the sanitizer after which it tested between 50ppm and 100ppm for chlorine sanitizer. 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 a bag of untagged live mussels being held in a container of water inside a prep sink. The mussels had an internal temperature of 78F, measured with a calibrated probe thermometer. All TCS foods must be kept at 41F or below for food safety. The PIC discarded the mussels at the time of this inspection. Correct By: Corrected At Time Of Inspection