The Sicilian Butcher

Inspector's notes

***2nd Repeat Violation** Observed bolognese sauce with an internal temperature (using a probe thermometer) of 77-110'F inside of the hot holding cabinet. PIC discarded the bolognese sauce at the time of inspection. Discussed maintaining hot foods at 135'f or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods on the cook line (inside the top/bottom of the reach in coolers, and cold drawers): raw salmon 45'F, cooked fava beans and peas 47'F, arugula sauce 45/47'F, garlic in oil 50'F, blanched broccoli 47'F, cubes of butter 50'F, mozzarella 47'F, cooked potatoes 44'F, and raw calamari 47'F. All items were within the 4 hours and were moved to the walk-in cooler to rapidly cool. Discussed keeping all TCS foods at 41'f or below with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two sanitizer buckets with a concentration over 500 ppm. PIC discarded the sanitizer solution at the time of inspection. Discussed testing the solution every time the buckets are refilled throughout the day. Discussed following the required manufacture's concentration levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed employee rinsing off various utensils used for drinks in the handwashing sink. Handwashing sinks must be used for handwashing only and not for any other purpose. Manager instructed employee to use the dump sink going forward. Discussed the risks of using handwashing sink for utensils used for drinks.

Inspector's notes

On the food prep line, observed vodka sauce and polenta at 116*F to 138*F. Per manager and employee the foods had been there less than 2 hours. Foods were reheated to 165*F or above prior to returning to hot holding.

Inspector's notes

At the mop sink, observed 3 cans labeled insecticide on a floating shelf. No pest issues were noted at time of inspection. Pesticides were removed from the premises at time of inspection.

Inspector's notes

On the cook line, observed the pizza cutter stored between the cold holding unit and the wall. The space between units and walls is not a food contact surface and shall not be used for storing utensils between uses. Slicer was washed and returned to a proper storage place. Observed ice cream scoops in hot water at 130*F. It was to be assumed that the water was still heating up. Utensils had not been used yet.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee entered the cannoli bar and put on gloves to handle open food without washing hands. Manager had employee wash hands. Reviewed required hand washing after handling dirty dishes, when putting on gloves to handle food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Two deep covered containers of marinara, prepared and cooled the previous day per date mark and employee, in the walk-in at 55*F and 62*F internally for an unknown time. Embargoed, manager discarded. All other TCS food in the walk-in was properly cold. The cause of the higher temperature of the marinara could not be determined 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. At the bar, carton of raw shell eggs stored on wire shelf above pasteurized liquid eggs. Packages of raw prosciutto stored above gnocchi in the walk-in. Containers of raw calamari stored in the back row of the chiller drawers behind vegetables. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash.......Employee handled dirty dishes then clean dishes without washing hands. Manager had employee wash hands and rewash dishes. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling...........Four pans of cooked truffle sauce containing mushrooms and cream cooling in the walk-in at 74*F to 81*F internally four hours after cooling began, per cooling log and time stamp on the pan. Embargoed, manager discarded. Please ensure cooling TCS foods reach 70*F or below in no more than two hours after cooling begins, and then 41*F or below in no more than four hours. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding......Pans of stock stored on the cook top for more than an hour at 97*F and 103*F internally. Manager had stocks reheated to above 165*F Please ensure hot-held TCS food is maintained 135*F or 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage....Two cans of Stainless Steel Cleaner stored on the ice machine and a spray chemical bottle stored on a shelf above the beverage prep area in expo. Manager removed items to chemical storage. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.......Accumulation of food debris on several cook line equipment gaskets and hinges, and on door tracks of the pastry cases. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment........Expo area cold table holding TCS food 44-47*F. Minmax read 46*F while thermometer on unit read 40*F at the time of inspection. Please repair to hold TCS food 41*F or below prior to reinspection 11/14/23. 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. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding..........Milk, goat milk, nut milks and half&half in expo cold table at 44*F to 47*F internally for unknown time. Embargoed, manager discarded. 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. Correct By: Corrected At Time Of Inspection