Anzio's Italian Restaurant

Inspector's notes

Observed chemical dish machine in use and not dispensing chlorine sanitizer. PIC called for service repair. The three-compartment sink will be used for sanitizing dishes until the machine is in good repair. Discussed using test strips daily to ensure machine is dispensing chlorine sanitizer measuring between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink near kitchen with a significant leak. Instructed PIC to repair. All plumbing must be in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Small container of ready to eat ground beef for pizzas at the pizza prep table with a temperature of 50*F. Cold hold of food is to be 40*F or lower. As per the staff the item had been at the pizza prep table since 11:00am. Product was embargoed and discarded. Advised to staff to use metal stem thermometer and check food temperatures after meal ruches. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large full containers of meatballs (60*F) and cut chicken in walk in cooler being cooled at a temperature of (65*F). When cooling foods, cool uncovered and in shallow (2-4 inches in depth). Items were split into more containers to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen Minestrone soup being thawed at room temperature.

Inspector's notes

Observed staff leave kitchen to complete a task and replace gloves on hands without washing with soap and water. Observed another employee touch their face with a gloved hand , leave kitchen and only change gloves without washing hands.

Inspector's notes

Observed staff place heated meatballs in marinara at steam table with a temperature of 135*F. When re-heating temperature control for safety foods for hot holding, product must be heated to 165*F or greater. Staff reheated meatballs to 165*F. Advised staff to check temperatures with a metal stem thermometer when reheating to verify food reaches 165*F

Inspector's notes

Observed partially cooked chicken stored above wrapped zucchini in walk in cooler. Observed wrapped fish stored next to wrapped beef in walk in cooler. 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. No cross contamination was observed in walk in cooler. Person in charge rearranged food to correct storage practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meatballs in marinara sauce at 130*F. Hot hold of food to be 135*F. Operator placed meatballs back in oven and reheated to 165*F. Advvised operator to verify hot hold temperatures with metal stem thermometer. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced ham at sandwich prep cooler by ovens at 45*F. Cold hold to be at 41*F or lower. Operator placed back in walk in cooler to cool to 41*F. Advised operator to use metal stem thermometer to verify cold hold temperatures are at 41*F or lower. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pasta in walk in cooler at 50*F in tightly covered containers. As per the operator, the pasta was prepared approximately 2 hrs prior to the inspection. Operator placed in larger container to cool to 41*F Advised operator to completely cool product before covering an labeling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer solution for wiping cloths at 0 ppm. Sanitizer to be at 100 ppm bleach or 150-400ppm Quat sanitizer. Sanitizer solutions were remixed to correct levels. Corrective Action: 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 tomatoes and beef topping at top section of sandwich/pizza prep refrigerator ay 44*F and 45*F. Observed salmon in bottom portion of same unit across from grill at 44*F. Cold hold to be 41*F or lower. Items were paced in walk in cooler to cool to 41*F> Advised staff to use their metal stem thermometer to monitor cold and hot hold temperatures. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives stored between sandwich prep cooler and wall in sandwich/pizza prep area. Utensils are to be stored on or in regularly cleaned and sanitized surfaces. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed twist off cap single use bottle of water along prep line. Staff removed bottle at time of inspection. Discussed proper practices for food and drink by employees in kitchen. 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 staff cooling cooked and cooled pasta and washed and prepped lettuce in deep, tightly covered containers in the walk in cooler. As per the person in charge items were prepared prior to lunch around 11:00 am and were in the cooling process. While cooling items are to be uncovered or loosely covered to allow rapid cooling. Items were placed in shallow uncovered container to cool from 55-41*F for pasta and 45-41*F for prepared lettuce. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When 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 employee pick up bottle of cleaner and place in storage and return to work cleaning large mixing with out changing gloves and washing hands. Employees are to wash between task changes hands. Person in charge discussed proper hand washing practices with staff. Advised person on charge to remind staff of proper hand washing practices. Employee washed hands before returning to work. :